Italian Chicken Stuffed Squash, Potato/Onion/Asparagus Gratin, Salted Caramel Samoa Trifle

 I completely forgot that I made a double batch of the stuffed squash and gratin so, alas, here are pictures and the recipes. I’ll make an addendum to the recipes if you want to save on the number of ingredients and prep work.

1 large butternut squash, cut in half lengthwise or 2 acorn squash also cut in half lengthwise
1 lb chicken breast, cut into bite sized pieces
1/2 white onion, diced
2 c spinach, or other vegetables of choice (carrot, broccoli, peas)
1 12 oz can tomato sauce
2 T garlic, minced
1/2 t each: garlic powder, thyme, dill, oregano, parsley, paprika
8 oz Parmesan cheese-shredded or fine grated
Salt and Pepper to taste

1. Place squash skin side up on a large baking sheet sprayed with cooking spray. Roast until tender-just over an hour-at 375 degrees

2. In a large sautee pan heat 2 T EVOO and add diced chicken, onion, and minced garlic. Sautee for 5 minutes. Add spinach or other vegetable  as well as tomato sauce.

3. Cook at a medium/medium-high temperature for approximately one hour. May simmer longer for more tender chicken. It’s helpful to cook this while the squash is roasting as they finish cooking at about the same time.

4. Before taking the squash from the oven mix in all but 1 oz of the cheese(reserve for topping).

5. Remove squash from oven, scoop out seeds and fill hollowed portions with the chicken mixture. Return to oven after sprinkling with cheese until cheese is melted.


1 large butternut squash, cut in half lengthwise or 2 acorn squash also cut in half lengthwise
1 lb chicken breast, cut into bite sized pieces(may use store bought grilled chicken breasts)
1 12 oz can tomatoes (Italian style)
2 c. vegetables of choice
8oz Parmesan cheese

1. Cook squash according to above directions.

2. Meanwhile, simmer chicken in tomato sauce with vegetables while squash is roasting.

3. Add all but 1 oz of cheese prior to stuffing the squash.

4. Return to oven with chicken stuffed squash that has been topped with remaining cheese.

(The Italian style tomatoes include many of the same herbs and spices, thus cutting down your time and ingredient list. The onion and fresh minced garlic are always optional. We tend to use the jarred minced garlic found in the produce section to help on prep time and clean up.)


3 finely sliced potatoes
1 bunch asparagus-cut into 1 inch piecfes
1/2 white onion- diced
2T butter
1c milk
1 bay leaf
1/2 t each:thyme, dill, salt, pepper, garlic powder, paprika
1/2 c sharp cheddar cheese

`1. Simmer milk and all spices on the stove over medium low heat while slicing vegetables (approx. 10 min)
 2. Spray bottom of a 9 inch round cake pan with cooking spray and alternate layers of sliced potatoes,
asparagus, and onion.
3. Cover with steamed milk mixture(remove bay leaf) and back at 350 until potatoes are tender, approx 40 min.
4, Top with shredded cheese and return to oven until cheese is melted. May top with cornflakes for added crunch

1 package Samoa Girl Scout Cookies or Keebler Coconut Dreaams cookies, finely diced(Reserve four or five for topping)
1 package brownie mix
1 container whipped topping
6 oz toasted coconut
1 jar caramel or make your own using this recipe
1 t (more or less to taste) fine sea salt

1. Bake brownies according to package directions
2. Warm caramel sauce (or make your own) and add salt just before drizzling over trifle.
3. Add 4 oz toasted coconut to container of whipped topping and blend until mixed through.
4. To assemble: Alternate layers of brownies, cookies, coconut whipped topping and caramel until serving dish is filled. Be sure to end with the whipped topping layer and top it with reserved coconut, whole cookies, and drizzle salted caramel sauce.


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