Butternut Squash and Chicken Mash
Makes 3-4 servings
1 medium butternut squash, cut in half lengthwise and seeds removed
2 medium boneless skinless chicken breasts
Sea salt and freshly ground black pepper
1 orange, cut in half
6 cups fresh baby spinach leaves, chopped
1/2 cup hazelnuts, chopped
1/4 cup coconut cream or milk
1/2 teaspoon chai spice mix
Preheat oven to 350 degrees.
Sprinkle the butternut squash halves with salt and pepper to taste and place cut-side down in a shallow baking pan large enough to hold both the squash and the chicken. Season the chicken on both sides with salt and pepper and add to same pan. Squeeze the juice from the orange halves over the chicken and squash and add the orange halves to the pan as well. Cover the pan with foil and cook in preheated oven for 35-45 minutes until the squash is tender and the chicken is done.
Remove foil and allow pan to cool slightly. Meanwhile wilt spinach by adding to a hot skillet and cooking for just a couple of minutes. In addition to wilting the spinach, toast the hazelnuts in a small, dry skillet tossing frequently until just toasted. Set both spinach and hazelnuts aside.
When chicken and squash are cool enough to handle, cut or shred the chicken into bite-sized pieces and place in a large bowl. Using a spoon, scoop out the squash and also add to the chicken. Add the spinach, hazelnuts, coconut cream or milk and chai spice and mix until thoroughly combined.
Spoon into bowls and serve with a drizzle of more coconut cream and hazelnuts if desired.
Slightly adapted from The Healthy Foodie