Hi there! Aren’t you glad the Monday work day is over? I sure am. Now only seven more work days stand between us and one of the most wonderful holidays! If you’re looking for some new recipes to try for Thanksgiving this year check out my cranberry sauce and stuffing (or dressing as some call it) recipes!
The unique flavor combination of this butternut squash with curry chicken was magnificent! I love curry but rarely think to cook with it at home. I’ll be making this one again very soon!
Butternut Squash with Curry Chicken
- 1 large butternut squash
- 1/2 cup uncooked brown rice
- 1 cup water
- 1 tablespoon butter or 1 teaspoon olive oil
- 1 medium yellow onion, diced
- 1 lb. lean ground chicken
- 2 tablespoons curry powder
- salt and pepper, to taste
- 1 cup tomato sauce
- 1 small can of diced tomatoes (drained)
- 1/4 cup golden raisins
- 2 tablespoons fresh parsley, chopped
- Preheat your oven to 350 degrees. Line a baking dish with tin foil and grease with butter. Cut the butternut squash in half the long way. Scoop out the seeds and place cut side down on the baking dish. Bake until tender, about 40 minutes.
- While the squash is baking bring the rice and water to a boil over high heat. Reduce heat to low and simmer until the rice is cooked. In a large skillet heat olive oil or butter over medium heat. Add chicken and diced onion, cook until the chicken is no longer pink. Season with curry, salt and pepper. Reduce heat to low and add the tomato sauce, diced tomatoes and raisins.
- Carefully flip the squash over in the baking dish. Spoon stuffing on top of the squash. Place under the broiler for a few minutes. Sprinkle with fresh parsley and serve!
Makes 4-5 servings.
Recipe adapted from Penzys.com