Hope you enjoy this healthy comfort food as much as I did:)
Ingrediants:
•1 large butternut squash
•1 head garlic clove, roasted
•1/2 yellow onion, diced
•3 boneless chicken breasts, diced
•3 tablespoons extra virgin olive oil
•1/4 cup canned coconut milk
•1/4 cup tomato sauce
•1 teaspoon basil (fresh or dried)
•1 teaspoon parsley (fresh or dried)
•salt and pepper, to taste
Directions:
1.Preheat oven to 400 degrees.
2.Cut the end off the bulb of garlic to reveal the cloves inside. Wrap in aluminum foil and throw in the oven for 20-25 minutes.
3.While the garlic is roasting, you'll need to cut your butternut squash. You can do this a couple different ways but remember, you are trying to get the long squash into "lasagna type strips".
4.What I did: Cut the end off the squash, then use a sharp knife to take off the skin. Then cut the squash into 1/4s lengthwise. Remove seeds and strings. Then you can do 1 of 2 things: either use a knife to slice the butternut squash into strips or use a mandoline to slice the butternut squash into thinner strips.
5.Set aside and begin to make your chicken and sauce.
6.Add olive oil to a skillet over medium-high heat. Add your diced onion to begin to cook. After about 3 minutes of coating your onions and bringing out their flavor, add your diced chicken along with a bit of salt. Let the chicken cook under low heat while you make your sauce.
7.Your head of garlic should be roasted by now, so pull it out of the oven and remove the roasted cloves and put directly into your food processor.
8.Add olive oil to your food processor along with the roasted garlic and turn your food processor on. Once the garlic cloves have become a paste, add your coconut milk and tomato sauce along with basil and parsley. Pulse until saucy. Taste and add salt and pepper to your liking.
9.When the chicken is ALMOST done cooking remove from heat.
10.Now for the lasagna stacking. Pull out a 8x8 or 9x9 glass baking dish, coat the bottom of the dish with a bit of sauce, then add a layer of butternut squash strips, a layer of chicken, and a layer of sauce. Repeat until you are all out of chicken and butternut squash. The last layer should be butternut squash and topped off with sauce.
11.Bake, uncovered, for around 40-45 minutes. The squash should be tender BUT do not cut into it until it has set for a while. I gave mine about 40 minutes. I covered with aluminum foil and let sit.
Enjoy!
