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Italian butternut squash from the microwave

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Ingredients for 1 servings:

  • ½ butternut squash
  • 50 g tomatoes, dried in oil
  • 1 bell pepper(s)
  • 50 g cream cheese
  • 1 garlic clove(s)
  • 2 slices of Gouda, medieval
  • salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

vegetarian

Halve the pumpkin lengthwise and remove the seeds. Pierce the skin with a knife, sprinkle the cut surface with salt, and cook with a splash of water in a microwave-safe dish for 5 minutes at 600 watts (two soup bowls will also work). Meanwhile, slice the bell pepper, garlic, and sun-dried tomatoes and mix with the cream cheese, salt, and pepper. Pour the mixture onto the pumpkin, cover with the Gouda cheese, and cook covered for another 4 minutes at 600 watts. If the pumpkin is thick, cook for a little longer. You can simply scoop it out of the skin.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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