Baked Stuffed Butternut Squash

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Method

  1. Place the courgette, pepper, onion and tomatoes on glass dish and drizzle with 15ml (1 tbsp) oil. Place dish on wire shelf and cook on CONVECTION 220ºC + GRILL 2 + SIMMER MICROWAVE for 10mins. Add pine nuts, stir and cook for a further 5mins on CONVECTION 220ºC + GRILL 2 + SIMMER MICROWAVE. Place roasted vegetables in a shallow dish and wash glass dish for use later.
  2. Scoop out the seeds from the squash and score the surface of each half.
  3. Mix together the garlic, 30ml (2tbsp) oil and chilli.
  4. Brush the garlic mixture over the flesh. Place the halved squash flesh side up on the glass dish and place on the wire shelf. Cook on CONVECTION 200ºC + LOW MICROWAVE for 20-30 mins or until tender.
  5. Mix together the breadcrumbs, parsley and cheese.
  6. Place the roasted vegetables in the squash halves and cover with the breadcrumb mixture. Place on the metal tray in the lower shelf position and cook on CONVECTION 220ºC + GRILL 2 for 6-7 mins.

4

Course
Dinner

Dish

Over accessory
glass dish on wire shelf in lower position then metal tray in lower position.

Course
NN-CF750WBPQ, NN-CF760MBPQ, NN-CF778SBPQ, NN-CF771SBPQ

  • 45ml (3tbsp) olive oil
  • Courgette cut into 2cm chunks
  • Red pepper cut into 2cm chunks
  • 2 small red onions cut into thin wedges
  • 200g (7oz) cherry tomatoes, pierced
  • 50g (2oz) pine nuts
  • 2 small butternut squash cut in half
  • 1 garlic clove, crushed
  • 1 fresh chilli
  • 100g (4oz) vegetarian cheese
  • 30ml (2 tbsp) breadcrumbs
  • 15ml (1 tbsp), chopped parsely