Description
Spicy, cheesy, salty and sweet roasted jalapeno cheddar chicken sausage stuffed delicata squash makes for a cozy, comforting and healthy weeknight fall dinner.
Ingredients
- 1 clove Garlic, Minced
- 1 teaspoon Onion Powder
- 1 teaspoon Sugar
- 1 teaspoon Salt
- ½ teaspoons Paprika
- ½ teaspoons Mustard Powder
- ½ teaspoons Dried Thyme
- ½ teaspoons Dried Oregano
- ¼ teaspoons Pepper
- 1 pound Ground Chicken
- 2 Jalapenos
- 3 Delicata Squash
- ½ cups Sharp White Cheddar, Cubed
- 1 cup Grated Mozzarella Or Cheddar
Preparation
The day before eating or at least 2 hours prior, add all spices to ground chicken and mix well.
Meanwhile, roast jalapenos under the broiler in oven for 10–15 minutes, turning often, until skin is charred. Remove jalapenos and cover with aluminum foil and allow to steam for 10 more minutes. When jalapenos are cool enough to handle, remove the stem and seeds and dice in to small pieces. All to the chicken sausage, and place in the fridge, covered, for 2 hours, preferably overnight.
When ready to cook, heat oven to 400ºF. Place delicata squash cut side down on a nonstick baking sheet and roast for 10–20 minutes or until flesh is soft.
Meanwhile, cook chicken sausage in a greased pan over medium-high heat until cooked through, breaking up in to smaller pieces as you go. Remove from heat and toss with cubed cheddar cheese.
Remove squash from the oven, reduce temperature to 350ºF and fill each squash half with sausage filling. Top with shredded cheese and return to the oven. Bake for an additional 10–15 minutes or until cheese is brown and bubbly. If you want the cheese really brown, broil for the last 3–5 minutes of cooking.
Allow squash to stand for 10 minutes before serving.
Notes:
1. If your jalapenos are really spicy, only use one, not two.
2. Squash halves will keep covered in the fridge for 3–5 days.
