Stuffed butternut squash with chipotle chicken

This without gluten formula utilizes pretty much all of a butternut squash, including the nutty seeds. Top with smokey chipotle chicken, dark beans, ready avocados and feta cheddar. Store extra seeds in a sealed shut holder for as long as about fourteen days to sprinkle over your preferred soups and servings of mixed greens

Prepared IN

2 hours 30 minutes


2 hours

Planning TIME

30 minutes




2 medium butternut squash, split and seeds scratched

2 tbsp olive oil, in addition to 1 tsp

1 onion, finely cut

1 clove garlic, finely cut

460g skinless and boneless chicken thighs

1 tbsp smoked paprika

1 tbsp chipotle glue

400g can hacked tomatoes

200ml chicken stock

400g dark beans

1 avocado, cut

2 huge plant tomatoes, finely diced

75g feta, disintegrated

15g new coriander, generally hacked



Preheat the stove to 200°C/fan 180°C/gas mark 6. Put the squash in a huge broiling plate and shower with 1 tbsp oil. Broil in the broiler for 1 hour 15 minutes until delicate. Cautiously eliminate the squash from the shells, leaving a 1cm fringe, and generally slash. Put in a safe spot and keep the shells warm until required.


Then, put the squash seeds in a colander and flush, eliminating any of the current tissue adhering to the seeds. Spot on kitchen paper and dry completely. Put on a preparing plate and sprinkle with 1 tsp oil. Spot in the stove for 30 minutes, or until they are simply beginning to shading. Eliminate from the stove and put in a safe spot.


Warmth the staying 2 tbsp oil in an enormous container. Cook the onion for 4-5 minutes, or until beginning to relax. Add the garlic and keep on cooking for a further 1 moment or something like that. Include the chicken and cook for 3-4 minutes until brilliant. Include the smoked paprika, chipotle glue, tomatoes and chicken stock. Bring to the bubble and decrease to a stew. Mostly spread and cook for 30 minutes, or until the chicken is extremely delicate and the sauce has thickened. Utilizing a fork, shred the chicken in the container.


Include the dark beans and saved squash and keep on cooking for 2-3 minutes until warmed through. You need the blend to be warm however not steaming hot. Spoon the chicken blend into the squash parts. Improve with the avocado, tomatoes, feta and new coriander. Sprinkle with 2 tbsp toasted squash seeds to serve.

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