6 servings
Ingredients:
2 cups uncooked butternut squash, cubed
1 cup uncooked cauliflower, cut into florets
1 cup uncooked parsnips, cubed
1 cup uncooked carrots, chopped
2 tsp minced garlic
1 tsp dried thyme
1 tsp table salt
1/2 tsp black pepper
1 pound ground chicken breast
1/2 cup uncooked onion, diced
1/2 cup uncooked celery, diced
1 tbsp worcestershire sauce
1 tsp poultry seasoning
1 cup frozen mixed vegetables (corn, peas and carrots), thawed
1 pkg poultry gravy, made according to directions
Directions:
Add the squash, cauliflower, parsnips, carrots and garlic into a large pot and cover with water. Bring to a boil and boil for 15-20 minutes or until the vegetables are soft.
Drain the vegetables. Add the thyme, salt and pepper. Mash or blend until you reach your desired consistency.
While your vegetables are cooking, lightly spray a large skillet and heat over medium high heat. Add the ground chicken.
Break up the ground chicken with a spoon and cook until no longer pink, about 10 minutes.
Add the onions and celery and cook until soft, about another 5 minutes. Add the worcestershire sauce, poultry seasoning and thawed mixed vegetables.
Make up the gravy, according to the package directions, and pour into the chicken and veggies mixture. Heat through.
Serve the chicken mixture over the squash mash.
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