The dressing on this truly makes the whole dish – it’s sweet, tangy, and packed with fall flavors! You could really stuff the quash with anything you have and still have it taste AMAZING! This dish is really such an amazing fall dinner that requires so little effort!
SERVING SIZE: 2 SQUASH BOATS
FOR SQUASH BOATS:
1 butternut squash
1.5 cups rotisserie chicken, shredded
1.5 cups spinach
1 tablespoon olive oil, to drizzle over butternut squash & saute chicken + spinach
1/2 cup white cheddar
1/4 cup crushed walnuts, toasted
Seasonings: chili powder, nutmeg, salt & pepper
Optional: basil to top
FOR MAPLE DIJON VINIAGRETTE:
2 tablespoons Olive Oil
1 tablespoon maple syrup
1 tablespoon dijon mustard
1/4 teaspoon apple cider vinegar
1/4 teaspoon salt
Preheat your oven to 385 degrees.
Shred your rotisserie chicken (or chicken of choice). In a skillet on medium heat, saute your shredded rotisserie chicken with a little bit of olive oil for 1-2 minutes then add in your spinach. Saute till wilted, feel free to season with salt and peppper to taste if you want!
For the squash, cut in half and scoop out the seeds.
Coat your squash with a little olive oil, chili powder and nutmeg.
Bake your squash at 385 degrees for 90 minutes.
Once your squash is ready and tender, stuff your boats with chicken and spinach. Then top with white cheddar and bake till cheesy and melted. for 3-5 minutes.
We’re not done yet – time to toast those walnuts! Toast some walnuts on the stovetop for a couple of minutes on low-medium heat. Remember to keep an eye on these because they will burn fast otherwise!
Once the cheese is melted to your liking, remove the boats from the oven, and top with toasted walnuts!
To create your maple dijon vinaigrette, combine your olive oil, maple syrup, dijon mustard, apple cider vinegar, and salt in a small bowl. Mix until smooth.
Drizzle over your squash boats, top with your (optional) basil, & enjoy!! xx