Chicken Curry In Roasted Acorn Squash Food

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CHICKEN WITH CURRY ROASTED SQUASH



Chicken with Curry Roasted Squash image

This chicken butternut squash curry is very flavorful and full of protein, fiber and phytonutrients. The addition of the apricots adds a mild sweetness to the dish. -Sharon Collison, Newark, Delaware

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 13

1 medium butternut squash (about 3 pounds), cut into 3/4-inch cubes
1 large red onion, chopped
2 tablespoons olive oil, divided
2 teaspoons curry powder
1 teaspoon salt, divided
3/4 teaspoon pepper, divided
1-1/2 cups water
1-1/2 cups uncooked whole wheat couscous
1 can (14-1/2 ounces) reduced-sodium chicken broth
3/4 cup coarsely chopped dried apricots, divided
3 cups coarsely shredded rotisserie chicken
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
Minced fresh cilantro, optional

Steps:

  • Preheat oven to 425°. Place squash and onion in a 15x10x1-in. baking pan. Drizzle with 1 tablespoon oil and sprinkle with curry powder and 1/2 teaspoon each salt and pepper; toss to coat. Roast 25-30 minutes or just until squash is tender, stirring halfway., In a small saucepan, bring water and remaining oil to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes or until water is absorbed. Fluff with a fork., Meanwhile, in a 6-qt. stockpot, combine broth and 1/2 cup apricots; bring to a simmer. Add chicken, garbanzo beans, squash mixture and remaining salt and pepper; heat through, stirring gently. Serve with couscous; top with remaining apricots. Sprinkle with cilantro if desired.

Nutrition Facts : Calories 463 calories, Fat 9g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 420mg sodium, Carbohydrate 69g carbohydrate (12g sugars, Fiber 14g fiber), Protein 32g protein.

CHICKEN CURRY IN ROASTED ACORN SQUASH



Chicken Curry in Roasted Acorn Squash image

Make and share this Chicken Curry in Roasted Acorn Squash recipe from Food.com.

Provided by jenlyn33922

Categories     Curries

Time 45m

Yield 2 serving(s)

Number Of Ingredients 11

1 small acorn squash
12 ounces boneless skinless chicken breasts
1 red pepper, chopped
1 tablespoon mild curry powder
1 tablespoon olive oil
salt
pepper
1/2 cup milk
1 cup yellow onion, chopped
1/4 cup golden raisin
1/4 cup cilantro, chopped

Steps:

  • Preheat the oven to 450°.
  • Cut the squash in half. Rub it with half the oil and the salt and pepper.
  • Place on baking sheet and roast until flesh is soft and brown, about 25 minutes.
  • While squash is roasting, heat the remaining oil in large pan over medium heat. add the chicken, bell pepper and onion. Sauté for 3 minutes then add the curry powder, milk and raisins. Mix thoroughly. Simmer over low heat for 10 minutes.
  • Serve a scoop of the chicken curry inside the roasted squash, garnish with cilantro.

CHICKEN CURRY IN ROASTED ACORN SQUASH



CHICKEN CURRY IN ROASTED ACORN SQUASH image

Categories     Chicken     Roast     Dinner

Yield 2 People

Number Of Ingredients 10

1 small acorn squash, about 2 lb
12 oz boneless, skinless chicken breasts, chopped
1 red bell pepper, chopped
1 Tbsp mild yellow curry powder
1 Tbsp olive oil
Salt and pepper
1 medium yellow onion, chopped into ½" pieces
1/2 cup milk or heavy cream
1/4 cup golden raisins
1/4 cup chopped cilantro

Steps:

  • 1. Preheat the oven to 450°F. 2. Cut the squash in half. Rub it with half the oil and the salt and pepper, and place on a baking sheet. Roast it in the oven until the flesh is soft and brown, about 25 minutes. 3. While the squash roasts, heat the remaining oil in a large sauté pan over medium-high heat. When it's hot, add the chicken, bell pepper, and onion. Sauté for 3 minutes, then add the curry powder, milk, and raisins. Use a wooden spoon to mix thoroughly. Simmer over low heat for 10 minutes. 4. Serve a scoop of the curry inside the roasted squash. Garnish with the cilantro. Makes 2 servings

CURRY CHICKEN WITH COUSCOUS AND ACORN SQUASH



Curry Chicken With Couscous and Acorn Squash image

Make and share this Curry Chicken With Couscous and Acorn Squash recipe from Food.com.

Provided by Sarah Mills

Categories     Curries

Time 55m

Yield 6 stuffed squash, 6 serving(s)

Number Of Ingredients 17

6 acorn squash
1 cup dry couscous
1 cup water
1 cup golden raisin
1/4 cup butter
4 chicken breasts, chopped into 1 inch pieces
1 red bell pepper, diced
1 medium onion
2 garlic cloves, crushed
2 tablespoons curry powder
1 tablespoon honey
1 cup chopped mushroom
1 cup sweet corn
1/2 cup chicken broth
1 teaspoon black pepper
1 teaspoon Hungarian paprika (optional, to spice it up)
1 bunch scallion, chopped

Steps:

  • PREPARE COUS COUS.add cous cous to boiling cup of water. remove from heat and cover for 5 minutes.
  • PREPARE SQUASH.Preheat oven to 400 degrees. cut tops off of squash, clean out seeds and place open side down in pan with 1/4 of water. bake for 35 minutes or until tender.
  • PREPARE CHICKEN.saute onion, chicken, garlic, curry powder, pepper and paprika in butter for 3-5 minutes until onions are tender. Add bell pepper, corn, scallions, honey and broth. Bring to a boil and reduce to a simmer. Cook until chick is no longer pink.
  • add cous cous to curry chicken and remove from heat. stuff cooked acorn squash with cous cous and chicken mixture.

Nutrition Facts : Calories 649.4, Fat 18.2, SaturatedFat 7.8, Cholesterol 82.2, Sodium 205.5, Carbohydrate 99.7, Fiber 11.3, Sugar 20, Protein 30.6

BAKED CHICKEN AND ACORN SQUASH



Baked Chicken and Acorn Squash image

This eye-pleasing main dish is ideal for harvesttime with its colorful acorn squash and sweet peaches. The fragrance of rosemary-seasoned chicken baking is heavenly. My family says it's every bit as delicious as it smells.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 4 servings.

Number Of Ingredients 9

2 small acorn squash (1-1/4 pounds each)
2 to 4 garlic cloves, minced
2 tablespoons canola oil, divided
4 bone-in chicken thighs (about 1-1/2 pounds)
4 chicken drumsticks
1/4 cup packed brown sugar
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon salt
1 can (15-1/4 ounces) sliced peaches, undrained

Steps:

  • Cut squash in half lengthwise; discard seeds. Cut each half widthwise into 1/2-in. slices; discard ends. Place slices in an ungreased 13-in. x 9-in. baking dish. Sprinkle with garlic and drizzle with 1 tablespoon oil. , In a large skillet, brown chicken in remaining oil. Arrange chicken over squash. Combine the brown sugar, rosemary and salt; sprinkle over chicken. Bake, uncovered, at 350° for 45 minutes, basting with pan juices twice. , Pour peaches over chicken and squash. Bake, uncovered, 15 minutes longer or until a thermometer reads 180°.

Nutrition Facts :

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