4 tablespoons ghee or butter or coconut oil, melted and divided
1 small butternut squash, peeled and cut into 1″ cubes (about 3 cups worth)
1 pound skinless, boneless chicken breasts or thighs, cut into 1” cubes
1/2 red onion, diced
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
salt and pepper, to taste
1 cup Mina Harissa Mild Red Pepper Sauce
3 tablespoons finely minced fresh mint
avocado, to garnish (optional)
Instructions
Preheat oven to 400 degrees.
Place cubed butternut squash on a baking sheet and pour 2 tablespoons of ghee or butter or coconut oil over squash and toss. Sprinkle with a pinch of salt. Place in oven and bake for 20-25 minutes or until soft.
While butternut squash cooks, place a large sauté pan over medium heat and add 2 tablespoons of ghee, butter or coconut oil. Add chicken.
After about 5 minutes, as the chicken loses its pink, add red onion along with smoked paprika, garlic powder, and salt and pepper.
Cook until chicken is completely cooked through. Then add cooked butternut squash along with red pepper sauce to the pan and mix well.