Cooklist AI
Festive Cranberry Chicken Stuffed Butternut Squash
This delightful dish features tender, shredded chicken combined with naturally sweet parsnips and zesty cranberries, all nestled inside a soft butternut squash. It's an eye-catching, flavor-packed meal perfect for festive occasions or cozy dinners.
3
59 min
TOTAL TIME
423
CALORIES
$3.81
PER SERVING
Ingredients
Directions
16 STEPS
10 min
PREP TIME
49 min
COOK TIME
59 min
TOTAL TIME
1
Preheat the oven to 400º F.
2
Slice the butternut squash in half lengthwise and scoop out the seeds.
3
Fill a large baking dish with an inch of water and place the squash face down in the water.
4
Cook in the preheated oven for 35 minutes, or until soft when pricked with a fork.
5
While the squash cooks, melt the coconut oil in a skillet over medium heat.
6
Cook the chicken thighs for 6 minutes on each side until browned and fully-cooked.
7
Remove from the pan and set aside to cool.
8
Add the chopped onion and parsnips to the skillet and cook over medium heat, stirring occasionally to prevent sticking and burning, for 10 minutes until softened.
9
Add the minced garlic to the onions and parsnips, and cook for another 3 minutes, stirring occasionally.
10
Remove to a medium mixing bowl, and stir in the sea salt and black pepper.
11
Shred the cooked chicken and add it to the parsnip mixture.
12
Add more coconut oil to the skillet if necessary, then cook the cranberries until soft, about 5 minutes.
13
Stir the cranberries into the chicken stuffing.
14
Remove the squash from the oven and carefully take them out of the water, taking care not to splash any boiling water.
15
Turn the squash right side up and fill the center with a mound of the stuffing.
16
Garnish with fresh parsley leaves, if desired, and serve warm.
Health Info
Macros
68g
CARBS
8g
FAT
25g
PROTEIN
Allowed on these diets
MEDITERRANEAN
PALEO
WHOLE 30
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