BAKED WHOLE BUTTERNUT SQUASH RECIPES

Name: Butternut Squash Chicken Pot Pie
Cook time: 15 min
Total time: 1 h 35 min
Yield: 6 servings
Ingredients: Three 15-ounce cans butternut squash; 2 tablespoons butteru00A0; 2 tablespoons dry sherryu00A0; 1 bay leafu00A0; 1 to 2 cups chicken stocku00A0; 3 cups shredded cooked chicken (from a rotisserie chicken); 2 cups frozen vegetable medley (carrots, peas, green beans, corn), defrostedu00A0; 1 teaspoon chopped fresh thymeu00A0; Par-Baked Puff Pastry Squares, recipe follows; 2 tablespoons chopped fresh parsleyu00A0; 1 sheet frozen puff pastry (from a 17.3-ounce box), lightly thawed for about 15 minutes; 1 large egg, beatenu00A0

BUTTERNUT SQUASH CHICKEN POT PIE RECIPE | JEFF MAURO ...

Butternut Squash Chicken Pot Pie Recipe | Jeff Mauro ... 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

Ingredients

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

STUFFED BUTTERNUT SQUASH RECIPES | BBC GOOD FOOD

Stuffed butternut squash recipes | BBC Good Food image

Serve a whole squash by stuffing it with fillings and roasting in the oven. Our butternut recipes include flavourful vegetarian options and main meals.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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