Ingredients

The following ingredients have 4 Servings
  • 2 delicata squash (halved and seeded)
  • 4 boneless skinless chicken breasts cut into cubes
  • 6 oz button mushrooms (sliced)
  • 1 medium onion (finely diced)
  • 1 large carrot (finely diced)
  • 2 celery stalks (finely diced)
  • 2 tbsp. Paleo cooking fat (melted)
  • 2 garlic cloves (minced)
  • 1 can full-fat coconut milk
  • ¼ cup fresh parsley (chopped)
  • 1 tbsp. tapioca starch
  • Sea salt and freshly ground black pepper to taste

Instruction

  • Preheat your oven to 400 F.
  • Brush the squash with olive oil and season to taste with salt and pepper.
  • Place the squash face down on a baking sheet and roast until soft, about 30 minutes.
  • In a large saucepan placed over medium heat, sauté the onion, garlic, carrot, and celery in 1 tbsp. of the cooking fat until softened.
  • Add the chicken and cook until done (about 8 minutes).
  • Add mushroom and cook for another minute or two.
  • Add the coconut milk, parsley, salt, and pepper to taste. Give everything a good stir at this point, if the sauce is not thick enough for your taste, you can add some tapioca starch.
  • Once the squash is ready, let it cool for a few minutes until it’s just cool enough to handle. Then use a fork to scrape out the flesh and set it aside.
  • Add a generous amount of squash flesh to each bowl. Top with a good portion of the creamy chicken sauce and serve.