How to Make Perfect Butternut Squash with Ground Chicken, Vegetables and Rice

Butternut Squash with Ground Chicken, Vegetables and Rice. Great recipe for Butternut Squash with Ground Chicken, Vegetables and Rice. I got the idea for this dish many years ago when I saw stuffed acorn squash at a restaurant. You can use different kind of vegetables or squash if you prefer.

I love every single recipe that I share here on Kristine's Kitchen, but there are a few that I just know I'm going to make again and again. See great recipes for Butternut Squash with Ground Chicken, Vegetables and Rice too! This butternut squash soup recipe is loaded with nutrient dense veggies, fruit, healthy fat, and good for you spices. You can have Butternut Squash with Ground Chicken, Vegetables and Rice using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Butternut Squash with Ground Chicken, Vegetables and Rice

1. You need 1-2 of butternut squash sliced lengthwise and seeded.
2. You need 1 Tbsp of olive oil.
3. You need 1 of green zucchini chopped.
4. It's 1 of yellow zucchini chopped.
5. You need 1 of red bell pepper chopped.
6. You need 1 of small container mushrooms cleaned and chopped.
7. It's 1 pound of ground chicken.
8. It's to taste of Seasoned salt.
9. It's of White or brown long grain rice.

Who knew something so healthy could be this good? 😉 Variations This slow cooker green tomato curry is studded with cubes of buttercup squash and chunks of marinated chicken. A flavorful and vegetable-filled warming recipe. This clean, filling recipe can be prepared any night of the week! Whenever I discuss cooking with friends and family, the common sentiment is there's never enough time or energy for habitual cooking.

Butternut Squash with Ground Chicken, Vegetables and Rice step by step

1. Bake prepared butternut squash on a pan lined with parchment paper at 350 degrees until tender (approximately 1 hour)..
2. In a saute pan with a lid, cook zucchini, red pepper and mushrooms in olive oil until tender. Set aside..
3. Follow package directions to cook white or brown long grain rice. Make enough rice for 4 to 6 servings. Add rice to vegetable mixture when cooked..
4. Season ground chicken with seasoned salt and fry until meat is no longer pink. Drain any excess fat and add ground chicken to rice and vegetable mixture..
5. Spoon rice mixture into the depression in the squash or serve rice alongside desired amount of squash..
6. Enjoy!.

Butternut squash soup with Great Northern beans and plenty of vegetables is a hearty winter soup perfect for cold evenings.. ¾ teaspoon ground white pepper . Followed directions as given but used vegetable broth instead of chicken bullion. Velvety smooth more body than butternut soup without the beans. Butternut squash, or it's mini version, honey nut, is both sweet and mild. As with most vegetables, roasting brings out a depth of flavor and enhances the natural sweetness.