Personal chef Keith Urbowicz makes chicken and butternut squash dumplings for today’s 8 minute meal.
1 cup roasted butternut squash
1 cup roasted acorn squash’
1 cup roasted parsnips large dice
1 cup roasted carrots large dice
1 yellow onion large dice
unsalted chicken stock
1/2 cup butternut squash puree
salt & pepper
apple cider vinegar
2 cups large picked chicken pieces
1/2 cup flour
1 teaspoon baking soda
1 Tablespoon cold butter diced
1/8 cup milk
1/8 cup butternut squash puree
Cover vegetables and herbs w/ chicken stock by about 1/2 inch and bring to a boil. Cover and simmer for 10 minutes. Meanwhile mix flour, baking soda, & butter together until crumbly. fold in milk and butternut squash puree (do not over mix)
Scoop golf ball sized portions of dumpling mixture and drop in pot. Simmer covered for approximately 5-7 minutes until they puff up.
Add 1/2 cup butternut squash puree, salt, pepper, chicken, & vinegar.
Garnish w/ fresh sage leaves.