Butternut squash bowls are fun to make and have endless possibilities! Usually I make these in the winter because we have butternut squash from the garden stored for use throughout the fall and winter. And if we don’t receive heavy snow the kale supply in the garden lasts almost into spring! Creative alternatives I have used are Long Grain & Wild Herb and Butter Farmhouse Rice, diced apples, sliced cherry tomatoes or diced cheddar cheese. I hope you enjoy this recipe and trying some other creative ideas.
1 medium butternut squash
2 large kale leafs, stems removed
2 tablespoons fresh parsley, roughly chopped
2 cloves garlic, diced
1 cup uncooked brown rice
2 cups water
1 chicken breast, diced
2 tablespoons provolone cheese, diced into small pieces
1 tablespoon butter
¼ teaspoon salt
Dash of pepper
Sundried Tomato vinaigrette dressing or any of your favorite dressings J
Preheat oven to 400F.
Cut butternut squash in half and scoop out seeds. Line baking sheet with tin foil and place the two halves upside down. Bake for 45 minutes at 400F. After squash is cooked, remove from oven, let cool for a few minutes and dice squash into inch size pieces.
In a medium saucepan bring two cups water to a boil and add rice. Reduce heat, cover with lid and simmer for 20 minutes. Once rice is fully cooked add diced garlic, parsley, salt and pepper and cover once more.
Add butter to medium cast iron pan and cook on medium heat until chicken is fully cooked.
Now is the fun part… building the bowl! Add as much of each ingredient as you want to complete your perfect bowl. I really like to load mine with kale and squash!