Prep time: 20 minutes
Cook time: 40 minutes
Total time: 60 minutes
Servings: 4
I have the house smelling like Thanksgiving with this recipe! It's pretty easy to put together but beautiful to look at and yummy to dig into. You can use any squash you like but these little dumpling squash are a great (and light) holiday season meal.
Pros: beautiful and seasonal
Cons: a lot of moving parts
Ingredients:
2 dumpling squash
1/2 lb ground chicken
4 cloves garlic, minced
Olive oil
3 tablespoons butter
Salt
Sugar
Pepper
Sage, thyme, rosemary (chopped)
21 salute seasoning
1/2 small yellow onion (diced)
Handful of mushrooms (chopped)
Handful of cabbage (optional)
1 teaspoon corn starch
1/2 sleeve Ritz crackers
Preheat the oven to 450 degrees.
Wash your squash and cut each in half. Clean the seeds out. Prick the skin of each half. Drizzle on olive oil and add a pinch of salt/pepper on each. Put them into the oven for 30 minutes "face" down.
While the squash are in the oven, melt 2 tablespoons of butter in a pan. Sauté your onions, cabbage, and mushrooms on medium heat for 5 minutes. Then add your ground chicken in. Season with sage, rosemary, thyme, salt, pepper, a pinch of sugar, and 21 salute seasoning.
In a bag, crush your Ritz crackers. Melt your last bit of butter in a separate pan. Incorporate your crackers and mix until combined. Add another pinch of salt and sugar. Turn off the heat.
At the 30 minute mark, take your squash out and fill it with your stuffing. Top with your cracker crumbs! Bake for another 10 minutes until the top is golden brown.
Serve immediately!