EN
Français
Deutsch
Italiano
Español
Português
Nederlands
Polski
Dansk
Svenska
Norsk
Suomi
日本語
Bahasa Indonesia
Autumn Stuffed Butternut Squash
Butternut halves roast until tender while a savoury filling of mushroom, bacon, rice and chestnuts cooks separately in the microwave, then the two meet for a final short bake. It is a full, warming dish built almost entirely around the Ultra Pro.
- Total time
- 65 min
- Prep
- 20 min
- Cook
- 45 min
Ingredients
Method
Wash and dry the butternut squashes, halve them lengthways and prick the flesh with a fork.
Brush each half with olive oil using the Tupperware Silicone Brush, season with salt and pepper, and bake them in the Tupperware Ultra Pro for about 25 minutes in the preheated oven, fan setting, at 200 °C (400 °F / gas mark 6/7).
Meanwhile, peel and slice the shallots with the Tupperware Paring Knife, wash the mushrooms and cut them roughly, and dice the bacon. Combine everything with the remaining olive oil and the rice, pour in the water and cook for about 10 minutes at 600 W in the Tupperware MicroCook Pitcher.
Take the squash out of the oven and carefully scoop out the flesh, leaving a sturdy shell.
Mix the scooped flesh with the contents of the MicroCook Pitcher, the roughly crumbled chestnuts and the cream; adjust the seasoning.
Fill the squash shells with this mixture and return them to the oven for about 20 minutes.
Serve piping hot.
