Sonoma Chicken Stuffed Butternut Squash

Preparation 00:10 Cook Time 90:00 Total Time 0:10 Serves 4     adjust servings

 

Ingredients

For the Roasted Brussels Sprouts

  • 1 pound Brussels sprouts
  • 1/2 tablespoon olive oil
  • 1/4 teaspoon fine sea salt

For the Sonoma Chicken Stuffed Butternut Squash

  • 1 medium-sized butternut squash
  • 2.5 cups grilled or shredded chicken thighs (about 1.5-2 pounds)
  • 1 cup red grapes, halved
  • 1 cup walnut pieces
  • 1/2 cup semi-homemade ranch dressing
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon pepper
  • Chopped parsley, for garnish

For the semi-homemade ranch dressing

  • 1/2 cup avocado oil mayo
  • 1 tablespoon lemon juice (about 1/2 lemon)
  • 1 teaspoon dried dill

Instructions

For the Butternut Squash and Brussels Sprouts:

  1. Preheat oven to 375 F.
  2. Cut the butternut squash in half and scoop out the seeds. Place squash on a rimmed baking sheet cut-side down and add 1/2 cup water to the pan. Bake for 60 minutes, until easily pierced with fork.
  3. Remove the stems from the Brussels sprouts and cut in half. Toss with 1/2 tablespoon olive oil and ¼ teaspoon sea salt. Spread out on a sheet pan and bake 30 minutes. You can do this at the same time as the butternut squash if there’s enough room in your oven.

For the Stuffed Butternut Squash:

  1. For the ranch dressing, whisk the mayo with the lemon juice and dill until smooth.
  2. Combine shredded chicken, salt, pepper, brussels sprouts, grapes, walnut pieces, and 1/2 cup of ranch dressing in a bowl. Flip the cooked squash halves cut-side up on the rimmed baking sheet and fill with the chicken mixture. 
  3. Baked stuffed squash halves at 375 F for 30 minutes. Garnish with parsley, then cut into quarters and serve!

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Recipe Notes

If following Cook Once, Eat All Week:

Use the following pre-cooked ingredients:

  • 2.5 cups shredded chicken thighs
  • 2 cups roasted brussels sprouts
  • 2 roasted squash halves

Instructions:

  1. Preheat oven to 375 F.
  2. For the ranch dressing, whisk the mayo with the lemon juice and dill until smooth.
  3. Combine shredded chicken, salt, pepper, brussels sprouts, grapes, walnut pieces, and 1/2 cup of ranch dressing in a bowl. Flip the cooked squash halves cut-side up on the rimmed baking sheet and fill with the chicken mixture. 
  4. Baked stuffed squash halves at for 30 minutes. Garnish with parsley, then cut into quarters and serve!
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