How about try cooking something different in your Amigo Oven?
1 Butternut squash
4 tbs unsalted butter
1 shallot or ½ small sweet onion; finely chopped
1 tsp finely chopped fresh thyme plus 3 sprigs
Pinch of salt
½ cup double cream
¾ cup grated Parmigiano cheese
Cut squash in half, separating long neck from rounded end.
Using a sharp vegetable peeler, remove skin.
Slice each half lengthwise, remove seeds and fibres from rounded end.
Dice squash in ½ inch cubes.
Set large sauté pan onto oven floor, add butter and melt.
Add shallots or onion to pan and cook for about 2 minutes.
Add squash, chopped thyme, and salt and pepper to pan and cook for 8 minutes or until squash begins to soften and brown around edges.
Transfer squash to a ceramic baking dish.
Add cream to sauté pan and bring to a simmer.
Add ½ cup cheese and stir until melted.
Pour sauce over squash, add thyme sprigs and sprinkle with remaining cheese.
Bake in closed oven at about 180c for 15 minutes or until top is browned.