Butternut squash stuffed with spicy chicken and rice

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to bake butternut squash stuffed with savory chicken and rice? First of all, prepare all the products. Take a 1 kg nutmeg pumpkin or two 500 grams each.

2. STEP 2

   

   Wash the pumpkin and dry with paper towels. Cut off the places where the stalk was attached and divide each fruit into two parts (as in the photo).

3. STEP 3

   

   Using a tablespoon, scoop out the core and seeds.

4. STEP 4

   

   Lubricate each half with vegetable or olive oil; it is convenient to do this with a silicone brush. Sprinkle salt and allspice (or ground black) pepper on top.

5. STEP 5

   

   Line a baking tray with baking paper. Place the pumpkin halves, flesh side down, and place in an oven preheated to 180 degrees. Use the “top-bottom” mode and bake for approximately 30 minutes (baking time may increase or decrease slightly depending on the capabilities of your oven). Check the pumpkin for doneness using a toothpick.

6. STEP 6

   

   Meanwhile, prepare the remaining ingredients. Peel the onion, garlic and zucchini. Cut the pepper in half and remove the seeds. Rinse everything under running water and dry.

7. STEP 7

   

   Chop the onion and garlic finely using a sharp knife.

8. STEP 8

   

   Cut the zucchini and pepper into small cubes.

9. STEP 9

   

   Turn the finished pumpkin over and carefully scoop out the pulp using a spoon. You should end up with some kind of boats. Don’t throw away the pumpkin pulp, it will come in handy.

10. STEP 10

    

    Heat vegetable oil in a frying pan. Send the chicken breasts, pre-cut into small cubes, to fry. Over high heat, stirring constantly, cook the chicken until golden brown. Remove the breasts and add the onion and garlic to the pan. Fry until soft, a few seconds will be enough.

11. STEP 11

    

    Add zucchini, pepper and softened pumpkin pulp.

12. STEP 12

    

    Add also fried breasts, rice and tomato paste. Salt and pepper to taste.

13. STEP 13

    

    Mix everything well, add seasonings.

14. STEP 14

    

    Fill the contents of the pan with broth. What is the best broth to use? Chicken or vegetable are ideal. If neither one nor the other is available, then you can use ordinary water, it will also turn out delicious.

15. STEP 15

    

    Bring the broth to a boil, then reduce the heat and cook until the rice is cooked. I covered the frying pan with a lid, but every 2-3 minutes I opened the lid and mixed the rice mixture well so that it did not burn to the bottom. After 10-12 minutes (when the rice was almost ready), I removed the lid and cooked until there was no liquid left in the pan (about 3 minutes).

16. STEP 16

    

    Stuff the pumpkin with the rice filling.

17. STEP 17

    

    Sprinkle grated cheese and Parmesan cheese on top.

18. STEP 18

    

    Place back in the oven and bake for about 15-20 minutes, until the cheese is melted and golden brown.

19. STEP 19

    

    Sprinkle the finished pumpkin with finely chopped herbs and allspice, if desired.

20. STEP 20

    

    Ready! Serve hot.

Comments on the recipe

Natalia M

01.10.2023

4.8

I’ve never tried pumpkin in a non-sweet version, but after looking at the photo in this recipe I wanted to cook such a bright and beautiful dish. Initially, I started making the filling from chicken breasts, but after frying them, I left for a while, and when I returned to the kitchen...the pan was empty))) So I had to start over and use a couple of chicken legs for the filling. I took one pumpkin to try. It baked very quickly and became quite soft, so I noted to myself that I needed to monitor the process more often. I even thought that nothing would work out. But after baking again with the filling, the pumpkin boats acquired a fairly strong shape; perhaps the fact that I compacted the filling tightly played a role. As for the filling, I didn’t have any zucchini, even the zucchini was all gone. I took 5-6 bell peppers, I just had a lot of it) I took the rice for pilaf, it also doesn’t boil over. And the spices are paprika, freshly ground black pepper and a little hot red pepper. I really liked this dish! I had no idea that pumpkin would go so well with chicken and rice. I cut the stuffed pumpkin crosswise into pieces. At the same time, the filling set well in the boats and did not fall apart when cutting, which was very pleasing. All the flavors go well together, it turned out sweet and spicy at the same time. The dish is hearty, just right for dinner. Thank you very much for the great recipe, I discovered a new taste!