So I have had a butternut squash sitting on my counter for the last couple of weeks and I could not figure out what I wanted to do with it. I was looking at IG and saw all these pictures of butternut squash with pasta- it looked amazing. One issue, I do not eat pasta so I had to pass. Then I realized I had some zucchini and voila, my butternut squash with chicken ravioli was started.
Here is what you need (feeds 2 people):
Start about 4 hours before you want to eat
3 medium sized Zucchini
One medium sized Butternut Squash
1 TBS Coconut Oil (melt)
1/2 TBS Cayenne
1/2 tsp nutmeg
Two Chicken Breasts
1/4 cup Coconut Milk
1/2 tsp All Spice
1 TBS honey (if not on whole 30)
Brown Hot Ghee Sauce
4 cloves of Minced Garlic
2 TBS of Ghee
Cut the zucchini with your mandolin at the 1/8th setting. You want them thin but not too thin (cut the long way). When finished, place all the slices on a paper towel because zucchini has so much water in them. I let mine sit on the paper towels for about 2 hour to really dry. If you feel you do not have enough nice sized zucchini slices- cut another zucchini up.
Take your chicken breast and use a meat tenderizer on both sides of the breast. Put the chicken marinade ingredients in a zip lock and marinade for 2-4 hours.
Preheat the oven to 400 degrees F. Put the whole butternut squash in for about 20 min . I like to do this so its easier to cut up in cubes later. When finished, let the squash cool completely and then cut up in half inch cubes. Put cubes in a medium sized bowl and add the coconut oil, cayenne, and nutmeg. Keep the oven on.
Get a cookie sheet and place parchment paper on it (do not use aluminum foil- the squash will just stick). Put the butternut squash on the tray and cook for 30-40 min (until slightly browned).
When you are ready, put your chicken on the grill (you can bake if you want as well but I like it on the grill)- about 6 minutes on each side. If these are not cut all the way thru in the middle, don't worry because you still have bake. Cut into 1/2 cubes.
Now its time to make the "raviolis"
Bring the oven to 375 degrees F.
Take your sliced zucchini (I use the best and biggest slices of zucchini) and put two cubes of butternut squash at the very end of one side. Put a chicken on top of that and one more cube of butternut squash and wrap it up. Continue doing this while placing in your baking pan (mine is 9x6in). I pack them in nice and tight. You can do them upright or laying down- I have mine upright.
(If you have any left over- I decided to use my butternut squash leftovers in a quiche)
Bake in the oven for 30 minutes.
About 5 minutes before taking out the "ravioli's," take your ghee and melt in a small hot pan. When melted and nice and hot- add the scallions and garlic. Let cook for a couple minutes in the ghee.
Take out your "ravioli" and top off with the Brown Hot Ghee Sauce
****You can of course make these without chicken to make these vegetarian/vegan****