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Chipotle Chicken Stuffed Brown Sugar Roasted Acorn Squash Recipe

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This recipe for Chipotle Chicken Stuffed Brown Sugar Roasted Acorn Squash is from Recipes from the Dahl House, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 acorn squash halved and seeded
2 tablespoons butter softened to room temp or melted
4 tablespoons brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound boneless skinless chicken tenders or breast
1/4 cup olive oil
2 tablespoon lime juice
2 cloves garlic minced or grated
3 in whole canned chipotle chilies adobo minced (use less for less heat - or omit completely)
2 tablespoon fresh cilantro chopped
1 teaspoon dried oregano
1 teaspoon cumin
2 teaspoons chili powder
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup cooked couscous may sub rice or quinoa
1 cup fresh spinach chopped
1 cup sharp cheddar cheese shredded

BROWNED BUTTER BREAD CRUMBS
1/2 cup panko bread crumbs
2 tablespoons butter
Directions:
Directions:
Preheat the oven to 425 degrees F.

Brush the insides of each acorn squash with 2 tablespoons melted butter and then sprinkle on the brown sugar, salt, and pepper. Place in roasting pan and bake for 45 to 50 minutes or until the flesh of the squash is fork-tender. Remove from the oven and swirl the liquid around the flesh of the squash and coat it well, trying to use up all the sauce/butter that formed while baking, then discard any remaining liquid.

While the squash is baking also bake the chicken. Place the chicken in a baking dish and toss with 1 tablespoon olive oil and a pinch of salt and pepper. Bake for 15 to 20 minutes or until the chicken is no longer pink in the middle.

Cook your Couscous as directed on the package if you haven't cooked it already. (can substitute couscous for rice or Quinoa)

During the last 10 minutes of cooking add the chopped spinach to one side of the baking dish and toss with a drizzle of olive oil. Place back in the oven until the spinach is wilted, about 5 -10 minutes. Remove from the oven and allow to cool 10 minutes, then shred the chicken with two forks or your hands.

In a medium-size bowl combine the remaining olive oil, lime juice, garlic, chipotle peppers, fresh cilantro, oregano, cumin, chili powder, cinnamon, salt, and pepper. Set aside.

Mix the spinach, chicken, cooked couscous, and chipotle sauce together. Now grab the acorn squash halves and stuff with the chicken mixture, top with shredded cheese, and bake for 10 minutes or until the cheese has melted and acorn squash is crisp.

While the squash bakes make the brown butter bread crumbs. Heat a heavy-bottomed saucepan over medium heat, add the butter. Melt butter over medium heat until just browned. Butter will melt, foam, and froth, then begin to brown along the bottom. Quickly remove from the stove and whisk about 30 seconds longer. Let sit 2 minutes and then stir in the Panko bread crumbs.

Remove the acorn squash from the oven and top with fresh cilantro and the browned butter bread crumbs. Devour!
The squash can be made ahead, stuffed, and then refrigerated until ready to eat. Just bake as directed.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour and 30 mins
Personal Notes:
Personal Notes:
I went to a Halloween themed dinner party and this was the main course. It was delicious. I came home and made it for Shane and it has been a Fall Favorite ever since. It tastes delicious and is fun to serve to guests.

I don't like it hot, and often make it without the Canned Chipotle Chiles in Adobo. You can easily omit that item or make it with 1/4 of what is called for in this recipe.

 

 

 

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