Slashed deviled chicken and twice baked butternut squash.
So today I have doubled the recipe for this dish.
So you would only need one chicken or four quarters.
So the key to this is of course the slashing of the chicken.
So in one inch intervals,
across the chicken, we literally slashed through
the meat down to the bone.
Here, I have fresh garlic, two cloves per every
four adult portions, chili sauce or paste,
I have a combo here.
I've used Calabrian chili paste and Frank's Red
Hot Cayenne Pepper Sauce basically;
mustard of whatever variety you like.
I'm using a Ballpark mustard and Worcestershire sauce.
On my chicken, I've put salt, pepper
and granulated or ground onion.
So we're going to add in the chicken
and then you got to get in there.
I have the onion, onion.
I have the oven free heating to 450 degrees
with the rack about centered.
And I have a large rimmed baking sheet lined
with parchment paper.
We're gonna get in there and get this job done.
Really work it in there.
And then we're going to kind of reorganize it
and start placing it on the roasting tray.
Now I'm gonna take the last of what's in the bowl here
and just slather, just slather it everywhere.
So when you're slashed deviled chicken
is about 175 or so pull it out of the oven and let it rest.
And then we're going to do the second bake of twice baked,
not potato, but butternut squash.
But of course, all you have to do is roast,
split and roast a large or two medium butternut squash
for four people.
One large would also do the trick.
And when we roast them the first time,
all I did was spray them with a little bit of olive oil,
a non-aerosol spray.
And I added salt and pepper, nutmeg,
like I always do salt, pepper, nutmeg.
And I had it, a sprinkle of pimento, smoked sweet paprika.
You can add garlic powder, onion powder.
You can make these as spicy as you like.
I just want simple salt, pepper,
this smoky paprika and the nutmeg.
And we're going to now make a,
basically a double stuffed potato,
but with squash instead of potato as the base.
So I'm going to add a little sour cream
round tablespoon per quarter or per proportion of squash.
Okay.
So I've got,
(dish bangs) let's say four good
tablespoons in there.
Sour cream or Greek yogurt, or creme fraiche.
we've already spiced the squash itself.
I'm gonna scoop in the last squash.
I roast the squash at 425 or so until it was just tender,
but not over cooked, 'cause we're going to bake it again.
Of course I cooled it so I could handle it safely.
And then you just wanna be a little bit careful
when you're scooping it out so you don't destroy the shell.
So I'm gonna put some chives on top
and some chives in our filling.
And I'm gonna add some very sharp, shredded
on the large side of your grater, cheddar cheese.
And you wanna put in a handful per person per portion.
About an ounce and a half per person, okay.
Then mash it up and try.
And try and get the cheese and the sour cream as evenly
distributed as possible. (dish bangs)
When I get towards the end, I switch from my masher
to kind of a little spoonella, I call them,
and I just rebake these guys to brown the top
and heat them back through.
Just take a few minutes.
And as you can see, still warming enough
to make everything combine, very easily.
And then you fill them back in,
just like double stuffed potato.
Okay, here we go with all that great flavor layer
of the celery tops and green onion and parsley.
How adorable, right?
Gorgeous!