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Savoury stuffed butternut squash

Recipe Supplied by: Jennipher Marshall-Jenkinson
Serves: 2 People
This recipe serves 2 portions,
uses a 900 watt microwave oven and a grill to brown the top before serving.

Presented by Jennipher Marshall-Jenkinson

This is a lovely recipe and can also make use of any left over cooked chicken or turkey. For vegetarians, just leave out the cooked meat and add a little more grated cheese perfect for a homely winter supper that's inexpensive too!

1 medium sized butternut squash, cut in half length ways, with the seeds removed
25g butter
1 medium sized onion, chopped
2 sticks celery, roughly chopped
salt and a pinch of paprika pepper to taste
pinch oregano
100g cooked chicken or turkey meat, roughly chopped
50g cheese, grated
2 tblspn breadcrumbs or crushed cornflakes

Wash the two halves of the butternut squash and place in a large shallow microwave proof dish or plate, (a shallow pyrex type dish works perfectly) cover with cling wrap or a well fitting lid and cook on HIGH power for 10 - 13 minutes - according to the size of the squash, until the flesh feels tender when pierced all over with a knife. Set aside.

While the squash is cooking, chop the onion, celery, roughly dice the cooked meat and grate the cheese.

While the squash is cooling, put the onion, celery and butter into an ovenproof dish, cover with cling wrap or a well fitting lid and cook on HIGH power for 4 minutes, giving the dish a stir or shake half way through the cooking time until the onion is cooked, then stir in the seasonings to taste and the cooked meat. Gently scoop out the pulp from the squash, keeping the shells in tact, stir the roughly chopped pulp into the onion mixture.

Fill the squash shells with this mixture, cover the top of each with the grated cheese and breadcrumbs or crushed cornflakes.

Return the two halves of the squash to the microwave oven and heat through, uncovered on HIGH power for 3 minutes, then place under a hot grill to brown the top - just before serving.


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