Ingredients:
Butternut squash - sliced in half and seeds removed
Chicken breast - sliced into thin strips
Okra - diced
Bell peppers (red, yellow, green) - sliced into strips not diced
White onion - sliced into strips
Large mushroom - sliced into small pieces
***Wash your ingredients before preparation, taking great care especially with raw chicken***
1. Grease an oven tray or tin, layered with foil, very lightly. Place half of the butternut squash on to the oven tray in a preheated oven at 150 degrees, with the skin facing up, and pull back one side of the foil so it comes to cover the squash
2. Leave it in there for 15 minutes, checking regularly. I'd advise piercing the skin (butt) in order to make sure heat goes all the way through to the centre
3. After 15 minutes, open the foil and turn the squash over from its butt to face upwards. Do not replace foil unless the squash hasn't cooked on that side yet. In that case, cover it again for another 5 minutes. Uncover the squash and reduce the heat to 100. Allow it to brown for 3-5 minutes then switch off the stove.
4. Heat up a pan with a little bit of oil and add the onion, peppers, okra and mushroom to it. Stirfry it for a good 3 minutes.
5. Add the chicken and let it cook together with the vegetables. Let it be for about 5 minutes (or until cooked), then add soy sauce, salt and a seasoning of your choice.
6. Take out the butternut squash and serve on a plate. If there's no ridge in the middle of the squash, create one using a dessert spoon. The squash should be soft and slightly mushy by now, therefore it should be relatively easy to remove bits. Now add the chicken stirfry onto the space on the butternut squash. Bon appetit. 👌
