This recipe is not one that I use measurements with. You can decide how much of each ingredient you will use:
Mix together desired amounts of:
- cooked chicken
- diced & cooked butternut squash
- pecans
- Craisins
- cooked wild rice
- diced onion
- minced garlic (or fresh garlic, chopped)
- salt & pepper
- fresh Parmesan cheese (sprinkled on top)
Mix it all together and eat! I sprinkle the cheese on top of each serving but you could mix it right in with the bake. Also, there are times when I have put it in the crockpot and left it warming until we were ready to eat. However, do not cook for long because the squash will get mushy. I do not like eating this with mashed squash.
If you want to take time to read the details of how I put this together, keep reading. Otherwise, enjoy your harvest bake!
Cooked chicken: I cut up chicken breasts and cook it in my wok in large amounts and then put it in the freezer to grab when I want to cook something like this. Cooking it in the wok: I dice the chicken breasts while they are still slightly frozen because it is easier to cut than when it is thawed. I place it in the wok that I have oiled lightly. Then, I season it with garlic, onion, salt, pepper, thyme, oregano, basil, and parsley at the beginning process of the cooking so that it all mixes in with the raw chicken. I do not add water to the wok. I stir it often so it does not burn of course. But as the juices are released and it is less likely to stick, I cover the wok and let the juices cook the chicken.
Butternut squash: I peel the raw squash, cut it in half, and scoop out the seeds and stringy innards. I then cut it into pieces ranging in 1/2″ to 1″ cubes. Since it is round, there are more odd shaped pieces than cubes! I place the squash into a pot and add enough water to almost cover the squash. I put the lid on the pot and place it on a high heat burner. Stir occasionally. When the squash is still slightly firm, drain the water and use the pot to add the other ingredients for the harvest bake.
Pecans: I wait to add the pecans until the very end. I do not like for them to get wet and mushy.
Craisins, Wild Rice, Onions, & Garlic: In a pot that is large enough to hold all of these ingredients, I start by melting a little bit of butter and lightly sauté the onions. I then add the wild rice and stir. I add the water to the pot and boil the rice (usually the instructions for wild rice says to boil for 30 minutes). I then sprinkle in the craisins and garlic, stir it all together, place the lid back on, and let it set on the burner for another 20-30 minutes. I like a more firm rice, but cook to your desired soft/firm. Then drain the remaining water off and dump the wild rice mix in with the butternut squash and cooked chicken.
Salt & Pepper: Before I start stirring, I add the salt and pepper. I do not know how much you are cooking, so add to your desired taste for your amounts.
