Roasted Butternut Squash Boats with Grilled chicken and Vegetables

With pumpkin and squash season still in bloom, I decided to make something tasty and filling with a pretty butternut squash. The squash comes in so many different types, colors and shapes, so pretty and a pleasure to cook with. This dish is very easy and fast to make. You take a chicken breast, some vegetables, cheese and a squash - and voila, in under an hour you have this beautiful, delicious and healthy meal! You can serve it with rice or spaghetti on the side, but even on its own this colorful squash boat filled with grilled chicken, vegetables and cheese is a very satisfying lunch or dinner. Try it, I am sure you’d like it!

Ingredients

Olive oil for frying
3 cloves garlic, finely chopped or squeezed
1 small onion, finely chopped
2 butternut squash
1 cup cheese, shredded or grated 
2 boneless and skinless chicken breast
1 fresh jalapeno, chopped (optional)
1 Bell pepper, chopped
Parsley for garnishing (optional)
Pepper jack cheese ( shredded ) 
Salt, freshly ground black pepper, your favorite spices  

Directions

Preheat the oven to 400F.
Wash the butternut squash. Microwave the squash on high for approximately 3-5 minutes to soften the skin. Remove squash from the microwave and let it rest for 1 to 2 min, or until it’s cool enough to handle. Slice the squash in half lengthwise and discard the seeds.
Drizzle it with a bit of oil, sprinkle with salt and place it on a baking sheet lined with a parchment paper flesh down and roast for about 25 to 30 minutes, until the flesh is tender and lightly browned. Remove from the oven and place aside.
Tip: the butternut squash can be baked in advance and stored in a fridge. 
In the meantime, clean and wash the chicken breast, remove the fat and cut the fillet into small bite size cubes.  
Heat 2 tbsp. oil in a frying pan over a medium heat. Cook the garlic, onions and Bell pepper until softened for about 5 minutes. Add jalapeno if you want your dish to be spicy. 
Stir in chicken and season with spices, salt and pepper. I like using paprika, Italian herbs, chilli powder and cumin. Fry it, mixing occasionally, until meat is a nice golden brown.
Scoop out the squash flesh with a spoon making a boat shape. Chop up the centers and combine with the chicken filling.
Spoon the mixture into the shells, mounting them high, and place on a baking sheet. Top with cheese and return the butternut squash boats to the oven and bake at 350 F until cheese is melted.You can use the mix of different cheeses, like cheddar and Parmesan, for example, or add the pepper jack cheese to spice up the things up :)
Garnish with the parsley and serve hot.

Sheesy Buttersquash Boats with grilled Chicken and Vegetables

Ingredients:

  • Olive oil for frying
  • 3 cloves garlic, finely chopped or squeezed
  • 1 small onion, finely chopped
  • 2 butternut squash
  • 1 cup cheese, shredded or grated
  • 2 boneless and skinless chicken breast
  • 1 fresh jalapeno, chopped (optional)
  • 1 Bell pepper, chopped
  • Parsley for garnishing (optional)
  • Pepper jack cheese, shredded (optional)
  • Salt, freshly ground black pepper, your favorite spices
Appetizers   Meat & Poutry   Salads & Vegetables   Side Dish  


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