Winter Squach Suffed with Chicken

Submitted by:
This was the first recipe I made from the chuckwagon cookbook Barbeque, Biscuits & Beans.

Difficulty: Medium - experience needed
Serves: 6

Preparation time:
Cooking time:

Dietary guidance: n g d 

Tags: main ยท

Ingredients

6 winter squash (acron or butternut)
4 8 ounces skinless, boneless chicken breasts
4 cups water
1 teaspoon salt
2 ears of corn, kernals removed
1 red bell pepper, diced
1 cup diced yellow onions
1 jalapeno, diced
1/2 cup butter
salt and pepper

Method

Preheat oven to 350 degrees

Cut top off of squash and remove seeds. Place cut side down in 1/2 inces of water in baking dish. Bake 45-50 minutes until squash is tender. While squash is baking, prepair stuffing.

STUFFING: Cook chicken breasts in salted water to cover until done, about 20 mins; dice. Melt butter in medium pan. Add corn and onions and saute 10 minutes. Add chicken, bell pepper and jalapeno. Cook over low heat 2 to 3 minutes. Add salt and pepper to taste.

Dry inside of squash with a paper towel. Add stuffing and bake, stuffing side up, in same panwithout water for 10 mins.

Serve hot.

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