Ingredients
1
pouch (4 oz) 100% butternut squash purée
2/3
cup ketchup
3
tablespoons real maple syrup
1
tablespoon Worcestershire sauce
1/2
teaspoon garlic powder
2
cups shredded cooked chicken
8
mini sandwich buns (slider buns)
Preparation
In 2-quart saucepan, heat Sauce ingredients to boiling over medium heat, stirring frequently. Reduce heat; simmer 3 minutes, stirring frequently.
Stir in chicken until evenly coated. Heat over low heat, stirring frequently, until hot.
Spoon about 1/4 cup chicken mixture onto bottom of each bun; cover each with bun top.
