Post by Loupy on Nov 11, 2018 20:06:04 GMT -7
Butternut Squash Chicken Poppers (Paleo, Whole30, AIP)
From: Michelle Hoover @ unboundwellness.com/butternut-squash-chicken-poppers-paleo-whole30-aip/?
I never ate butternut squash before I went gluten free. I mean, maybe it snuck in somewhere here or there, but I never really saw the need for a winter squash veggie when I was already eating so much bread. Boy, was I wrong! Now, I look forward to butternut squash season every year and am always sad to see it go in the spring. It’s amazing in soup, it’s makes awesome fries (like these butternut squash fries), and it even tastes great as a binder for these butternut squash chicken poppers!
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
INGREDIENTS
2 cups butternut squash
2 slices of bacon
1 lb ground chicken (substitute turkey)
1 honey crisp apple, peeled and finely diced
1/4 medium onion, finely diced
2 tbsp coconut oil (sub avocado oil)
2 tbsp coconut flour (sub cassava flour)
1 clove garlic, minced
2 tsp sage
2 tsp rosemary
1 tsp sea salt
INSTRUCTIONS
Preheat the oven to 375 and line a baking sheet with parchment paper
Using a food processor, rice the butternut squash until fine.
Remove from the food processor and set aside.
Process the bacon in the food processor until finely chopped.
Use a large mixing bowl to combine the chopped bacon and ground chicken.
Mix the remainder of the ingredients into the chicken mixture and mix well until fully combined.
Roll the chicken mixture into small chicken poppers, slightly flattening with the palm of your hand.
Place on a baking sheet evenly spaced.
Place in the oven for 25-28 minutes, flipping half-way through.
Crisp further in a pan or place under the broiler if desired for 1-2 minutes to crisp further.
Remove from the oven when thoroughly cooked through
Allow to cool and serve by themselves or with a refined sugar-free cranberry sauce (or completely sugar-free for Whole30).
From: Michelle Hoover @ unboundwellness.com/butternut-squash-chicken-poppers-paleo-whole30-aip/?
I never ate butternut squash before I went gluten free. I mean, maybe it snuck in somewhere here or there, but I never really saw the need for a winter squash veggie when I was already eating so much bread. Boy, was I wrong! Now, I look forward to butternut squash season every year and am always sad to see it go in the spring. It’s amazing in soup, it’s makes awesome fries (like these butternut squash fries), and it even tastes great as a binder for these butternut squash chicken poppers!
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
INGREDIENTS
2 cups butternut squash
2 slices of bacon
1 lb ground chicken (substitute turkey)
1 honey crisp apple, peeled and finely diced
1/4 medium onion, finely diced
2 tbsp coconut oil (sub avocado oil)
2 tbsp coconut flour (sub cassava flour)
1 clove garlic, minced
2 tsp sage
2 tsp rosemary
1 tsp sea salt
INSTRUCTIONS
Preheat the oven to 375 and line a baking sheet with parchment paper
Using a food processor, rice the butternut squash until fine.
Remove from the food processor and set aside.
Process the bacon in the food processor until finely chopped.
Use a large mixing bowl to combine the chopped bacon and ground chicken.
Mix the remainder of the ingredients into the chicken mixture and mix well until fully combined.
Roll the chicken mixture into small chicken poppers, slightly flattening with the palm of your hand.
Place on a baking sheet evenly spaced.
Place in the oven for 25-28 minutes, flipping half-way through.
Crisp further in a pan or place under the broiler if desired for 1-2 minutes to crisp further.
Remove from the oven when thoroughly cooked through
Allow to cool and serve by themselves or with a refined sugar-free cranberry sauce (or completely sugar-free for Whole30).
