BAKED BUTTERNUT SQUASH WITH CHICKEN & BEANS

INGREDIENTS:

2 small cooked chicken breasts, cut into chunks 1 butternut squash 1 tbsp olive oil 1 can KOO Red Kidney Beans, drained & rinsed 1 cup salsa, made up of chopped tomato and onion in equal amounts 3 tbsp fresh coriander, roughly chopped ¾ cup grated cheese of your choice Sea salt & pepper 1 tbsp chilli flakes, optional

KITCHEN GADGETS:

Oven, baking tray, fork, spoon, mixing bowl, wooden spoon

METHOD:

Preheat your oven to 220°C and line your baking sheet with grease proof paper. Cut the butternut in half, scrape out the seeds and rub the inside with olive oil. Sprinkle sea salt & pepper. Place face down on the baking sheet & bake for about 25-30 minutes. The edges on the inside should be a bit browned and shreds should form easily with a fork. Meanwhile, toss the chilli flakes with the cheese and stir the fresh coriander into the salsa mix. When the butternut is ready, take it out and let it stand for 5 minutes. Turn the oven down to 180°C. Carefully scoop out with a spoon all of the butternut flesh, leaving the shell intact. Transfer the butternut to a mixing bowl. Stir in the salsa, followed by the red kidney beans and chicken breast chunks. Split the mixture in half and stuff each butternut shell. Top with the grated cheese. Place them back on the same baking sheet & bake until bubbly and browned. About 5 - 10 minutes.

#butternut #chicken #beans #glutenfree