2 small butternut squash
1 tablespoon coconut oil, plus more as needed
4 (boneless, skinless) chicken thighs
2 cloves garlic
2 large parsnips
1 cup cranberries
1 teaspoon fine sea salt
1/2 teaspoon black pepper
Parsley leaves, for garnish (optional)
Preheat the oven to 400 degrees F. Slice the squash in half lengthwise and scoop out the seeds. Fill a large baking dish with an inch of water and place the squash face down in the water. Cook in the preheated oven for 35 minutes, or until soft when poked with a fork.
While the squash cooks, melt the coconut oil in a skillet over medium heat. Cook the chicken thighs for 5-10 minutes on each side until browned and fully cooked. Remove from the pan and set aside to cool.
Finely chop the onion and parsnips, or alternatively shred in a food processor. Cook in the same skillet over medium heat, stirring occasionally to prevent sticking and burning, for 10-15 minutes until soft. Dice the garlic and add to the onions and parsnips. Cook, stirring occasionally, for 2-3 minutes. Remove to a medium mixing bowl, and stir in the salt and pepper. Shred the cooked chicken into the parsnip mixture.
Add more coconut oil to the skillet if necessary, then cook the cranberries until soft. Stir into the chicken stuffing.
Remove the squash from the oven and carefully take them out of the water. Turn the squash right side up and fill the center with a mound of the stuffing. Top with parsley leaves if desired and serve warm.
Recipe inspired by: Fresh Planet Flavor