Butternut Squash Chicken Poppers

These butternut squash chicken poppers are a tasty and easy autumn dish! It’s paleo, whole30 and AIP. Serve them with cranberry sauce for dipping, and a side of fall vegetables. I never ate butternut squash before I went gluten free. I mean, maybe it snuck in somewhere here or there, but I never really saw …

Butternut Squash Chicken Poppers

2 cups butternut squash
2 slices of bacon
1 lb ground chicken (substitute turkey)
1 honey crisp apple, peeled and finely diced
1/4 medium onion, finely diced
2 tbsp coconut oil (sub avocado oil)
2 tbsp coconut flour (sub cassava flour)
1 clove garlic, minced
2 tsp sage
2 tsp rosemary
1 tsp sea salt

Preheat the oven to 375 and line a baking sheet with parchment paper
Using a food processor, rice the butternut squash until fine. Remove from the food processor and set aside. Process the bacon in the food processor until finely chopped.
Use a large mixing bowl to combine the chopped bacon and ground chicken. Mix the remainder of the ingredients into the chicken mixture and mix well until fully combined.
Full Instructions Recipe Visit: unboundwellness.com

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