Chicken Stuffed Butternut Squash
Kathleen Neumark

2 medium Butternut Squash
1 tablespoons Olive Oil
1 & 12 cups chopped Yellow Onion
2 large Garlic Clove
1 tablespoon fresh chopped Sage
2 teaspoons fresh Thyme Leaves
2 teaspoons chopped Fresh Rosemary
1 tablespoon Olive Oil
1 pound Ground Chicken
2 teaspoons Worcestershire Sauce
1 Tablespoon Cooking Sherry
1 small pack of Button Mushrooms, sliced and chopped
2 tablespoons Tomato Paste
Salt and Pepper to Taste
14 cup toasted Pine Nuts, toasted
1 cup Bread Crumbs (Homemade, Panko, or Regular)
12 to 1 cup Veggie Stock, to proper consistency

Preheat oven to 375. Cut Squashes in half lengthways. Scoop out seeds and pulp from the middle. On a large cookie sheet (you may need two), place water two-thirds up the sides of the sheet(s). Place squashes face-down on the pan(s). Place in oven, and bake until the flesh is fairly soft, making sure the water doesn't all evaporate. If it is running low, add another cup to the pan. To test that the sqush is done, turn the squash over and poke the flesh with a fork. The flesh needs to be just soft, since it will be baked again.

Meanwhile, heat two tablespoons olive oil in a large nonstick saucepan over medium heat. Once heated, add onion and garlic. Sauté, stirring occasionally, until the onions begin to soften. Add herbs, remaining olive oil, and ground chicken. Cook mixture, while chopping up the ground chicken with your spatula. When chicken is beginning to brown, add sherry and scrape the pan to deglaze. Add the Worcestershire sauce and mushrooms. Continue cooking until mushrooms are soft, and the chicken is fully cooked. Add tomato paste and then salt and pepper to taste. Remove from heat. Stir in pine nuts and bread crumbs. Stir in vegetable broth, enough to wet the bread crumbs into a thick mixture.

Take squashes, and cut off the top (the part without the hole). You want enough squash left above the hole so that the sides all the way around are the same thickness. Save the squash for another purpose. Fill all four holes with even amounts of chicken mixture.

Bake at 400 until mixture is the top is browned and the middle is hot, around 20 minutes.

Calories*: 445 Fat*: 19 g Carbs*: 45 g Cholesterol*: 135 mg
Sugar*: 5 g Fiber*: 8 g Protein*: 27 g Servings*: 4 (1 Squash Bowl each)

Ease*: 7/10 Categories: Main Dish
Total Time*: 75 minutes Active Time*: 30 minutes
Kosher: Meat

For helpful tips and notes on this recipe, see the related blog posts:
Chicken Stuffed Butternut Squash
Developed by Micah Neumark, 2010