Butternut squash rice stuffed chicken capons are the first real food I’ve added to the blog in a while. I only heard of capons when I moved to the east coast. It wasn’t really a thing back home in Chicago. In Israel, they were pergiyot. Something deliciously moist you could order at a fast food joint, often nestled in a warm pita or laffa and smothered with hummus. (hmmm hummus. I should eat some while I type this, perhaps with some pretzel flats….) Anyways, I enjoyed them on my first Yom Tov here, stuffed with rice and slathered in duck sauce. POOF! mind blown. This delicious thing. I need to make it!
So delicious, and simple. yet also befitting enough to grace a Yom Tov table. Fancy that. I’ve seen a few versions around, but it mainly seems to be a Jewish thing. Really great part about them….they freeze amazing. So in preparation for the many many meals we have ahead, do yourself a favor and designate a few hours to stuff a bunch of capons. You’ll thank me later.
It started with me deciding I wanted to make something delicious with the warm and spicy apple butter recipe I had just created. I debated in my head for hours what to use it with. FINALLY capons came to mind. This was going to be great! Next, I had to figure out what to stuff it with. Rice was classic and cauliflower and broccoli rice was getting kind of old in this case. What else could I rice? I wonder if squash rice is a thing? Yes it’s a thing. Let’s do this! Spoiler alert, it’s epic. (For lack of better wording)
So here we have it, the most perfect autumn tasting capon. You get the touch of sweetness from the apple butter, mixed with everyone’s favorite squash. If you can find sage, please use it.
- 1 leek, sliced into rings
- 1 onion, diced
- Olive oil for sauteeing
- 1 butternut squash
- 8 capons, skin on
- salt ,pepper, garlic powder
- 1 cup apple butter (homemade or store bought)
- 1/2 c ketchup
- 2 tbsp Worcestershire sauce
- Sage leaves (fresh)
- Preheat oven to 350F. Heat olive oil on a low flame. Saute the onions and leeks. While it cooks, peel and cube the butternut squash. Working in batches, pulse until the squash resembles rice. Slowly add it into the sauteed leeks and onions. Season with salt and pepper and cook for 3-4 minutes, until the color starts to lighten. Transfer the mixture to a bowl, and let cool.
- Whisk together apple butter, ketchup and Worcestershire sauce until it's smooth and creamy.
- Season the capons with salt, pepper and garlic powder. Spoon rice into the center of each capon. Roll and place into a baking dish, seam side down. Pour the sauce over the capons. Add leftover rice to the pan, or reserve for serving. (If you do reserve it for serving, cook for an additional 10 minutes) Add a few sage leaves to the pan. Cover tightly with foil and bake for 1 hour. Uncover, and bake for an additional 45 minutes.