Submitted By: Emily Havener
1 medium butternut squash
½ package rice noodles
2 Tbsp coconut oil
1 large chicken breast, diced (optional)
2 stalks celery
1 onion, sliced
1 clove garlic, diced
2 cups chopped baby bella mushrooms
1/3 cup organic, preservative-free hoisin sauce
3 Tbsp fish sauce
1/3 cup organic soy sauce
4 cups chopped baby bok choy
Cut squash in half; remove seeds with a spoon. Roast facedown on a baking tray in a 400-degree oven for 20–30 minutes, until almost tender. Remove and allow to cool.
While squash is cooling, boil water and pour over rice noodles, covering and allowing to sit. Then heat coconut oil in a large sauté pan or dutch oven. Add chicken pieces and cook, turning to brown, for 8 minutes. Remove chicken to a plate and add celery and onion, cooking 5 minutes until tender.
Meanwhile, slice ½ squash into bite-size chunks and scoop out of the skin. Add to the pan along with garlic and mushrooms, and return chicken to the pan; then add hoisin, fish sauce, and soy sauce, and stir to combine. Cover and cook an additional 5 minutes.
Finally, add baby bok choy, stir to combine, and cover, turning off heat but leaving the pan on the burner for 5 minutes. Serve over rice noodles.