© J Sainsbury plc 2020
Stuffed butternut squash with chipotle chicken
This gluten-free recipe uses almost every bit of a butternut squash, including the nutty seeds. Top with smokey chipotle chicken, black beans, ripe avocados and feta cheese. Store leftover seeds in an airtight container for up to two weeks to sprinkle over your favourite soups and salads
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Ready in 2 hours 30 minutes
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Cooking time 2 hours
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Prep time 30 minutes
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Serves 4
Ingredients
- 2 medium butternut squash, halved and seeds scraped
- 2 tbsp olive oil, plus 1 tsp
- 1 onion, finely sliced
- 1 clove garlic, finely sliced
- 460g skinless and boneless chicken thighs
- 1 tbsp smoked paprika
- 1 tbsp chipotle paste
- 400g can chopped tomatoes
- 200ml chicken stock
- 400g black beans
- 1 avocado, sliced
- 2 large vine tomatoes, finely diced
- 75g feta, crumbled
- 15g fresh coriander, roughly chopped
Method
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1
Preheat the oven to 200°C/fan 180°C/gas mark 6. Put the squash in a large roasting tray and drizzle with 1 tbsp oil. Roast in the oven for 1 hour 15 minutes until soft. Carefully remove the squash from the shells, leaving a 1cm border, and roughly chop. Set aside and keep the shells warm until required.
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2
Meanwhile, put the squash seeds in a colander and rinse, removing any of the existing flesh sticking to the seeds. Place on kitchen paper and dry thoroughly. Put on a baking tray and drizzle with 1 tsp oil. Place in the oven for 30 minutes, or until they are just starting to colour. Remove from the oven and set aside.
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3
Heat the remaining 2 tbsp oil in a large pan. Cook the onion for 4-5 minutes, or until starting to soften. Add the garlic and continue to cook for a further 1 minute or so. Add the chicken and cook for 3-4 minutes until golden. Add the smoked paprika, chipotle paste, tomatoes and chicken stock. Bring to the boil and reduce to a simmer. Partially cover and cook for 30 minutes, or until the chicken is very tender and the sauce has thickened. Using a fork, shred the chicken in the pan.
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4
Add the black beans and reserved squash and continue to cook for 2-3 minutes until warmed through. You want the mixture to be warm but not piping hot. Spoon the chicken mixture into the squash halves. Decorate with the avocado, tomatoes, feta and fresh coriander. Sprinkle with 2 tbsp toasted squash seeds to serve.
