Spiced Butternut Squash With Curry Chicken Recipe

Hi there! Aren’t you glad the work day is over? I sure am. Now only seven more work days stand between us and one of the most beautiful holidays! So, if you’re searching for some new recipes to try for any holiday this year, check out this spiced butternut squash with curry chicken recipe I know you’ll love.

The unique flavour combination of this butternut squash with curry chicken was magnificent! I love curry but rarely think of cooking with it at home. So I’ll be making this one again very soon as my husband and my kids keep on asking for when I’ll cook this recipe again.

Spiced Butternut Squash With Curry Chicken Recipe

Gretel Shaw

This recipe for spiced butternut squash with curry chicken is a must-try. I love making this when I want something filling and delicious.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Turkish

Servings 4 people

Calories 1664 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 large butternut squash
• ½ cup brown rice - uncooked
• 1 cup water
• 1 tablespoon butter
• 1 medium yellow onion - diced
• 1 pound ground chicken (minced chicken) - lean
• 2 tablespoons curry powder
• 1 dash salt
• 1 dash ground black pepper
• 1 cup ketchup (tomato sauce Australia and UK)
• 1 small can tomato - diced and drained
•  
  ¼ cup golden raisins
• 2 tablespoons parsley - chopped

Instructions

 

• Preheat your oven to 350 degrees Fahrenheit. Line a baking dish with a foil and grease with butter. Cut the butternut squash in half the long way. Remove the seeds and lay cut side down on the baking dish. Bake until tender, about 40 minutes.
• While the butternut squash is baking, boil the rice and water over high heat. Decrease 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, and 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 the butternut squash under the broiler for a few minutes. Sprinkle with fresh parsley, and serve!

Nutrition

Calories: 1664kcalCarbohydrates: 237gProtein: 105gFat: 44gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 18gTrans Fat: 0.3gCholesterol: 392mgSodium: 1594mgPotassium: 7445mgFiber: 34gSugar: 62gVitamin A: 82086IUVitamin C: 234mgCalcium: 718mgIron: 22mg

How did this recipe turn out for you?We’re eager to hear your thoughts!