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Butternut Squash Chicken Poppers

  • Author: Michelle
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


  • 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


  1. Preheat the oven to 375 and line a baking sheet with parchment paper
  2. 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.
  3. 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.
  4. Roll the chicken mixture into small chicken poppers, slightly flattening with the palm of your hand. Place on a baking sheet evenly spaced.
  5. Place in the oven for 25-28 minutes, flipping half-way through. Crisp further in a pan or place under the broiler if desired for 1-2 minutes to crisp further. Remove from the oven when thoroughly cooked through
  6. Allow to cool and serve by themselves or with a refined sugar-free cranberry sauce (or completely sugar-free for Whole30).


All nutritional facts are estimations and will vary.

  • Prep Time: 5
  • Cook Time: 30


  • Serving Size: 1 serving
  • Calories: 357
  • Fat: 22g
  • Carbohydrates: 17.8g
  • Fiber: 4.2g
  • Protein: 23.1g