I’ll admit, when I first tasted butternut squash years ago I wasn’t impressed. It took me a while to come around to trying it again after that experience, but I eventually did. And my oh my, have I have fallen for this oddly shaped fruit. Or is it a vegetable? You choose!
Butternut squash is like avocado in my world. It can be transformed into pretty much anything and will gladly accept any flavorings you throw at it. I’ve used it as a “cheese” sauce for pasta, roasted it in the oven with crushed garlic, and blended it down to make a hearty butternut and kale soup. As I type this, it’s dawning on me that this squash has clearly become my fav amongst its squashy brothers and sisters.
A couple of nights ago I was mulling over Pinterest looking for dinner inspiration. I came across this Buffalo Chicken Stuffed Sweet Potato recipe. I didn’t have any sweet potatoes, but I had a butternut squash that needed to be used. The wheels in my head got to spinning and an hour later, Pulled Chicken Stuffed Butternut Squash was served thanks to my beloved pressure cooker.
Here’s the recipe.
1 medium to large butternut squash
5 boneless skinless chicken breasts
1/2 cup unsalted sweet cream butter
1/2 large onion – diced
1 celery stalk – diced
2 tsps onion powder
2 tsps garlic powder
1 tsp paprika
1/2 tsp dried basil
1/8 tsp ground sage
3/4 cup bbq sauce – or more to taste
6 cheese blend
salt and pepper to taste
green onion – optional
Preheat your oven to 350 degrees. Wash the squash, leave the skin on and cut down the length of the middle into two halves. Scoop out the seeds and use a knife to make slits in the surface of the both halves. Sprinkle salt and pepper and place in the oven on a baking sheet skin side down to cook for 40-45 minutes.
Grab your handy pressure cooker and add the chicken breasts, butter, onions, celery, onion powder, garlic powder, paprika, basil, sage, salt, and pepper. Set the cook time according to your machine and let it ride.
Once done, remove the chicken from the broth (don’t discard) and use two forks to begin pulling and shredding the chicken. It should look like this.
Use about 4-5 tablespoons of the broth and pour over the chicken before adding the bbq sauce. Mix well and let sit to the side while the squash finishes cooking.
When a knife slides easily into the squash it is done. Remove the squash from the oven and let cool for 5-7 minutes. Use a fork to break up the squash halves a bit and then fill each half with the pulled chicken. Top with the 6 cheese blend and a little salt & pepper. Place into the oven just long enough for the cheese to melt and begin to brown slightly. Sprinkle the top with cut green onion if you choose and it’s ready to serve.
Don’t forget to save the broth from the chicken. I used ours for curry chicken last night.
Give this recipe a try and let me know if it’s a winner in your home like it is in mine!