Wednesday, January 7, 2015

Chicken and Butternut Squash

So...when I read my husband the list of ingredients he was pretty skeptical but after he tried it he had to admit this recipe was super good!  It had the feeling of comfort food without all those "comforting" calories :) It has lots of yummy spices and uses coconut oil and coconut milk to make it super creamy. And it's super filling!

I found the recipe at  I more or less left it alone except to change the spices a little based on what I had.  I also used a steamer pan for the squash instead of boiling it.  It's very easy to make and other than cooking the squash, only takes a few minutes to throw together.  Enjoy!

Chicken and Butternut Squash (4 servings)
1 small butternut squash (peeled and cubed)
1 T. apple cider vinegar
1/2 cup coconut cream (skimmed of the top of a can of coconut milk)
1 T. coconut oil
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. oregano
black pepper (to taste)
1 cup green peas (I used frozen)
2 cups cooked shredded chicken

Peel and cube a small butternut squash.  Place in steamer pan for about 30 minutes. (If you don't have a steamer pan you can boil it in a regular sauce pan for about 40 min. and drain)  When squash is cooked place in a medium sauce pan and mash with apple cider vinegar, coconut cream, and coconut oil.  Add spices and stir until well combined.  Add peas and continue to cook until heated through (about 5 minutes).

Serving suggestions: It's very filling by itself but could also be good with brown rice or egg noodles if you want it to go further.

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