CHICKEN BUTTERNUT SQUASH RECIPES

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BUTTERNUT SQUASH CHICKEN POT PIE RECIPE - FOOD NETWORK



Butternut Squash Chicken Pot Pie Recipe - Food Network image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Total Time 1 hours 35 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 12

Three 15-ounce cans butternut squash
2 tablespoons butter 
2 tablespoons dry sherry 
1 bay leaf 
1 to 2 cups chicken stock 
3 cups shredded cooked chicken (from a rotisserie chicken)
2 cups frozen vegetable medley (carrots, peas, green beans, corn), defrosted 
1 teaspoon chopped fresh thyme 
Par-Baked Puff Pastry Squares, recipe follows
2 tablespoons chopped fresh parsley 
1 sheet frozen puff pastry (from a 17.3-ounce box), lightly thawed for about 15 minutes
1 large egg, beaten 

Steps:

  • Add the squash, butter, sherry, bay leaf and 1 cup of chicken stock to a medium pot over medium heat and bring to a simmer; simmer for 15 minutes. Season with salt and pepper. Let cool for 10 minutes.
  • Preheat the oven to 425 degrees F.
  • Add the chicken, vegetable medley and thyme to the squash mixture. If the mixture is too thick, add more chicken stock; season to taste. Pour into a 9-by-13-inch baking dish and top with the Par-Baked Puff Pastry Squares. Bake until the squares are golden brown and the squash mixture is bubbly, 10 to 15 minutes. Let cool for 5 minutes, then top with fresh parsley and serve.
  • Position an oven rack in the lower third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment.
  • Cut the pastry sheet into 12 pieces using a pizza cutter and transfer to the prepared baking sheet. Brush with the egg and place in the freezer for 10 minutes.
  • Bake until puffy and light brown, about 10 minutes.

Nutrition Facts : Calories 467, FatContent 26 grams, SaturatedFatContent 8 grams, CholesterolContent 100 milligrams, SodiumContent 359 milligrams, CarbohydrateContent 30 grams, FiberContent 3 grams, ProteinContent 28 grams, SugarContent 3 grams

BUTTERNUT SQUASH PASTA RECIPES | BBC GOOD FOOD



Butternut squash pasta recipes | BBC Good Food image

Try our favourite butternut squash pasta recipes for warming, comforting dinners. Make an indulgent lasagne, a simple pasta bake or speedy supper

Provided by Georgina Kiely – Digital food editor, bbcgoodfood.com

Number Of Ingredients 1

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Category main-dish
Calories 467 per serving
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    1. Peel and finely chop the onions, carrots and garlic, then trim and finely chop the celery. Deseed and finely chop the chilli. Pick and finely chop the rosemary.
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A totally delicious spiced squash soup, served with mega cheese on toast for dunking.
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Total Time 55 minutes
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    1. Peel and finely chop the onions, carrots and garlic, then trim and finely chop the celery. Deseed and finely chop the chilli. Pick and finely chop the rosemary.
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    6. When the squash is tender, whiz the soup with a stick blender or pour it into a blender and pulse to a smooth purée – leave it slightly chunky, if you prefer.
    7. Season to perfection with salt and pepper, then divide between bowls, placing 2 croutons on top of each.
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