Best 19 Chicken And Butternut Squash Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary adventure with our tantalizing Chicken and Butternut Squash recipes, a symphony of flavors that will delight your taste buds. These delectable dishes showcase the perfect harmony between tender chicken and sweet, earthy butternut squash, creating a mouthwatering experience in every bite. From one-pan wonders to hearty soups and flavorful salads, our diverse collection offers something for every palate and occasion.

Unleash your inner chef with our hassle-free One-Pan Chicken and Butternut Squash, a weeknight savior that combines convenience and taste. This fuss-free recipe features succulent chicken thighs nestled amidst tender butternut squash, roasted to perfection in a single pan. The result is a flavorful, wholesome meal with minimal cleanup.

Indulge in the comforting embrace of our Creamy Chicken and Butternut Squash Soup, a velvety haven of warmth and nourishment. This luscious soup boasts tender chicken, sweet butternut squash, and a creamy broth enriched with aromatic herbs and spices. A sprinkle of crispy bacon or croutons adds a delightful textural contrast, elevating this soup to a cozy masterpiece.

For a lighter yet equally satisfying option, try our vibrant Chicken and Butternut Squash Salad. This refreshing salad combines roasted chicken, roasted butternut squash, crisp greens, and a tangy dressing, creating a delightful interplay of flavors and textures. The addition of roasted pecans or crumbled feta cheese adds an extra layer of richness and complexity, making this salad a delightful choice for lunch or dinner.

Our culinary journey doesn't end there. Discover the savory bliss of our Chicken and Butternut Squash Casserole, a hearty and comforting dish that exudes homey goodness. Layers of tender chicken, roasted butternut squash, and a creamy sauce come together in perfect harmony, topped with a golden-brown crust. This casserole is sure to become a family favorite, offering a comforting and flavorful experience with every serving.

Prepare to be captivated by our Chicken and Butternut Squash Curry, a fragrant and flavorful dish that pays homage to Indian cuisine. Succulent chicken and tender butternut squash are simmered in a luscious coconut milk-based curry sauce, infused with aromatic spices and herbs. Serve this curry over fluffy rice or warm naan bread for a taste of culinary heaven.

Let's cook with our recipes!

CHICKEN AND BUTTERNUT SQUASH CURRY



Chicken and Butternut Squash Curry image

The sweetness of the apple and roasted butternut squash are a perfect balance for this tasty chicken curry recipe. Goes perfect with rice!

Provided by cjb

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 14

1 cup peeled, cubed butternut squash
butter-flavored cooking spray
salt and ground black pepper to taste
1 ½ tablespoons vegetable oil
½ tablespoon curry powder, or to taste
½ onion, thinly sliced
1 clove garlic, crushed
2 skinless, boneless chicken breast halves, cut into 1/2-inch pieces
1 tablespoon salted butter, or as needed
1 cup peeled and chopped apples
1 tablespoon cornstarch
1 cup chicken broth
1 cup coconut milk
2 teaspoons white sugar

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place squash in a single layer on a baking sheet. Spray with cooking spray and season with salt and pepper.
  • Roast in the preheated oven until tender, 20 to 25 minutes.
  • Meanwhile, heat oil and curry powder in a large pan over medium-high heat for 2 minutes. Stir in onion and garlic; cook until translucent, about 5 minutes. Add chicken, tossing lightly to coat. Reduce heat to medium and cook until chicken is no longer pink in the center and the juices run clear, 5 to 8 minutes.
  • While the chicken is cooking, melt butter in a skillet over medium heat. Add apples and saute until tender, about 5 minutes. Slowly add in cornstarch. Pour in chicken broth; stir well. Pour into the pan with the chicken, and add roasted squash, coconut milk, and sugar; stir to combine. Cover and simmer, stirring occasionally, until heated through, about 5 minutes.

Nutrition Facts : Calories 306 calories, Carbohydrate 16.2 g, Cholesterol 41.4 mg, Fat 21.8 g, Fiber 2.6 g, Protein 14 g, SaturatedFat 13.7 g, Sodium 389.5 mg, Sugar 7 g

CHICKEN AND BUTTERNUT SQUASH



Chicken and Butternut Squash image

Looking for a tasty dinner made using Progresso® broth? Then try this roasted chicken and squash recipe.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 7

4 bone-in chicken breasts (about 2 lb), skinned
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
5 cups cubed (1/2 inch) peeled butternut squash (2 1/4 lb)
1 teaspoon fines herbes or 1/4 teaspoon Italian seasoning
3 tablespoons dry white wine or Progresso™ reduced-sodium chicken broth

Steps:

  • Heat oven to 450°F. Spray roasting pan with cooking spray. Place chicken in pan. Brush chicken with 1 1/2 teaspoons of the oil; sprinkle with 1/4 teaspoon each of the salt and pepper.
  • Place squash in large bowl; drizzle with remaining 1 1/2 teaspoons oil. Sprinkle with fines herbes and remaining 1/4 teaspoon each salt and pepper; toss well. Spoon squash around chicken.
  • Roast uncovered 35 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken and squash from pan; cover to keep warm.
  • Add wine to pan drippings; heat to boiling over high heat, stirring to loosen brown particles. Reduce heat; cook 2 minutes or until sauce is reduced to 1/4 cup.
  • On each of 4 plates, place 1 chicken breast and 1 cup squash. Spoon 1 tablespoon sauce over each chicken breast.

Nutrition Facts : Calories 370, Carbohydrate 37 g, Fat 1, Fiber 6 g, Protein 40 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 540 mg

INSTANT POT® CHICKEN TAGINE WITH BUTTERNUT SQUASH AND SPINACH



Instant Pot® Chicken Tagine with Butternut Squash and Spinach image

Butternut squash, chicken thighs, spinach, and spices are thrown together and cooked quickly and easily in an Instant Pot® in this Moroccan-inspired chicken tagine.

Provided by Alice Waugh

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 55m

Yield 6

Number Of Ingredients 18

4 tablespoons extra-virgin olive oil, divided
3 ½ teaspoons kosher salt, divided
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons sweet paprika
1 teaspoon ground coriander
½ teaspoon ground black pepper
1 ½ pounds skinless, boneless chicken thighs, trimmed and cut into 1 1/2-inch pieces
1 large yellow onion, thinly sliced lengthwise
4 cloves garlic, smashed
4 teaspoons finely grated fresh ginger
2 ½ cups water
2 cups peeled and cubed (3/4-inch) butternut squash
1 (14.5 ounce) can diced tomatoes in juice
1 (5 ounce) package baby spinach leaves
3 tablespoons lemon juice
2 teaspoons lemon zest
salt and ground black pepper to taste

Steps:

  • Stir 2 tablespoons oil, 2 1/2 teaspoons kosher salt, cinnamon, cumin, paprika, coriander, and 1/2 teaspoon black pepper together in a small bowl to form a paste. Toss 1 tablespoon paste with chicken in a medium bowl.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat remaining oil until shimmering, about 1 minute. Add onion and 1 teaspoon kosher salt; cook, stirring occasionally, until softened, about 6 minutes.
  • Stir in remaining spice paste, garlic, and ginger. Cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in water, scraping up any browned bits from the bottom using a wooden spoon. Add butternut squash, tomatoes with their juices, and chicken; stir to combine, then distribute mixture in an even layer. Close and lock the lid and move the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Stir spinach into the pot and cover without locking the lid into place. Let stand until spinach wilts, about 3 minutes. Stir in lemon juice and zest; taste, and season with salt and pepper.

Nutrition Facts : Calories 296.1 calories, Carbohydrate 13.1 g, Cholesterol 70 mg, Fat 17.4 g, Fiber 3.3 g, Protein 21.5 g, SaturatedFat 3.5 g, Sodium 1343.3 mg, Sugar 4 g

ROASTED CHICKEN AND BUTTERNUT SQUASH SOUP



Roasted Chicken and Butternut Squash Soup image

Make and share this Roasted Chicken and Butternut Squash Soup recipe from Food.com.

Provided by DrGaellon

Categories     Chicken Thigh & Leg

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium butternut squash, peeled and cut into medium dice
1 medium yellow onion, cut into medium dice
4 chicken thighs, bone-in, skin-on
2 tablespoons olive oil
salt, to taste
ground black pepper, to taste
4 cups low-sodium chicken broth
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 -2 tablespoon freshly squeezed lemon juice
fresh cilantro, for garnish

Steps:

  • Preheat oven to 425°F Place squash, onion, and chicken on a baking sheet in a single even layer. Drizzle with olive oil, and sprinkle with salt, and pepper. Toss to coat and roast until the chicken is cooked through and squash is tender, about 30 minutes.
  • Transfer chicken to a plate. When cool enough to handle, remove and discard skin, and tear chicken into bite-sized pieces. Set aside.
  • Meanwhile, place cooked squash and onion in a soup pot with chicken broth. Add the cumin and coriander and bring to a simmer. With a potato masher or wooden spoon, mash up the soup, leaving some chunks of squash. Stir in lemon juice. Return chicken to soup and simmer until heated through. Adjust salt, pepper and lemon if needed. Serve with cilantro for garnish.

EASY CHICKEN AND BUTTERNUT SQUASH STEW



Easy Chicken and Butternut Squash Stew image

This easy-to-make chicken and squash stew is flavorful and incredibly versatile.

Provided by Arielle

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 55m

Yield 6

Number Of Ingredients 12

1 ½ cups chopped fresh cilantro
1 ½ teaspoons dried oregano
1 teaspoon ground cumin
1 pinch salt and ground black pepper to taste
6 each skinless, boneless chicken thighs
1 tablespoon olive oil, or as needed
1 large onion, chopped
6 cloves garlic, chopped
2 pounds butternut squash, cut into 1-inch cubes
1 (28 ounce) can diced tomatoes
1 ½ cups chicken broth
1 ½ teaspoons hot paprika

Steps:

  • Mix cilantro, oregano, cumin, salt, and pepper together in a bowl. Coat chicken thighs with spice mixture.
  • Heat oil in a skillet over medium-high heat. Add chicken, onion, and garlic; cook until chicken is browned, 4 to 5 minutes on each side. Add squash, tomatoes, chicken broth, and paprika. Bring to a boil; reduce heat and let simmer until chicken is no longer pink in the center and squash is tender, about 25 minutes.

Nutrition Facts : Calories 295.2 calories, Carbohydrate 26.5 g, Cholesterol 72.4 mg, Fat 10.9 g, Fiber 5.1 g, Protein 23.1 g, SaturatedFat 2.6 g, Sodium 601.2 mg, Sugar 8.1 g

SLOW COOKER CHICKEN AND BUTTERNUT SQUASH STEW



Slow Cooker Chicken and Butternut Squash Stew image

This creamy chicken stew is inexpensive, filling, and healthy. Serve with couscous or mashed potatoes.

Provided by Basildon

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 8h30m

Yield 6

Number Of Ingredients 15

3 tablespoons all-purpose flour
salt and freshly ground black pepper to taste
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
¼ cup vegetable oil, divided
1 onion, chopped
4 cloves garlic, minced
1 jalapeno pepper, seeds and membranes removed, minced
1 Thai chile pepper, seeds and membranes removed, minced
¾ cup white wine
1 ½ cups chicken stock
½ butternut squash, peeled and cut into 1-inch pieces
5 sprigs fresh thyme
3 bay leaves
¼ cup sour cream
2 tablespoons chopped fresh parsley, or to taste

Steps:

  • Season flour with salt and freshly ground black pepper in a container with a lid. Dredge chicken pieces in the flour to coat.
  • Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook and stir chicken in hot oil until browned completely, 4 to 5 minutes per batch. Put browned chicken pieces in the slow cooker.
  • Heat remaining 2 tablespoons oil in the skillet over medium heat; cook and stir onion in the hot oil until translucent, about 5 minutes. Add garlic, jalapeno pepper, and Thai chile pepper; continue to cook and stir until the garlic is fragrant, 2 to 3 minutes.
  • Pour white wine over the onion mixture; cook at a simmer until the liquid reduces, 2 to 3 minutes; transfer to the slow cooker.
  • Stir chicken stock, butternut squash, thyme, and bay leaves into the chicken mixture in the slow cooker, assuring solids are all submerged in liquid.
  • Cook on Low for 7 1/2 to 9 1/2 hours. Stir sour cream into the stew and season with salt and pepper; continue cooking another 30 minutes. Stir parsley into the stew.

Nutrition Facts : Calories 303.2 calories, Carbohydrate 19.7 g, Cholesterol 50 mg, Fat 16.4 g, Fiber 2.8 g, Protein 15.2 g, SaturatedFat 4.1 g, Sodium 222.7 mg, Sugar 4.4 g

BRAISED PROVENCAL CHICKEN WITH BUTTERNUT SQUASH AND WHITE BEANS



Braised Provencal Chicken with Butternut Squash and White Beans image

Categories     Bean     Chicken     Herb     Poultry     Tomato     Vegetable     Braise     Squash     Butternut Squash     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

6 cups water
1 1/4 cups dried Great Northern beans
1/2 onion, cut into quarters
6 large bone-in chicken thighs with skin
2 tablespoons olive oil
2 teaspoons minced fresh oregano or 3/4 teaspoon dried
2 teaspoons minced fresh thyme or 3/4 teaspoon dried
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
1/2 cup dry white wine
2 1/2 teaspoons minced garlic
2 1/2 cups 1/3-inch pieces peeled butternut squash
1 14 1/2-ounce can diced tomatoes in juice
2 tablespoons minced fresh parsley

Steps:

  • Combine 6 cups water, beans and onion in large pot. Bring to boil. Reduce heat, cover partially and simmer until beans are tender, about 1 hour 20 minutes. Cool in cooking liquid. Drain bean mixture, discarding cooking liquid.
  • Meanwhile, place chicken in medium bowl. Add 1 tablespoon oil, oregano, thyme and rosemary and toss to coat. Let stand 30 minutes at room temperature.
  • Heat remaining 1 tablespoon oil in heavy large deep skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken in skillet until golden brown, about 4 minutes per side. Transfer to plate.
  • Pour off drippings from skillet. Add wine and garlic to skillet; simmer until liquid is reduced by half, scraping up browned bits, about 2 minutes. Stir in squash, tomatoes in juice and drained bean mixture. Season with salt and pepper. Add chicken to skillet. Cover and simmer until chicken is cooked through and squash is tender, about 40 minutes. Stir in parsley. Simmer uncovered until sauce thickens slightly, about 3 minutes. Transfer chicken to serving bowl. Spoon bean-and-vegetable mixture over.

HORSERADISH CHICKEN, BUTTERNUT SQUASH, AND ZUCCHINI SHEET PAN DINNER



Horseradish Chicken, Butternut Squash, and Zucchini Sheet Pan Dinner image

This horseradish chicken with sage and Parmesan butternut squash, and garlic zucchini is on your table for dinner in less than 1 hour. 3 different flavors, 3 medium bowls, and all cooked on 1 sheet pan.

Provided by Chef Mo

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 50m

Yield 4

Number Of Ingredients 15

2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
¼ cup chopped fresh sage
¼ cup grated Parmesan cheese
2 tablespoons olive oil
½ teaspoon salt
4 boneless, skinless chicken thighs
2 tablespoons prepared horseradish
1 tablespoon Dijon mustard
2 teaspoons onion powder
1 teaspoon garlic powder
1 medium zucchini
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon garlic powder
⅛ teaspoon ground black pepper

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine butternut squash, fresh sage, Parmesan cheese, 2 tablespoons olive oil, and salt in a bowl. Toss until squash is completely coated and place on the right side of a large nonstick baking sheet (17 1/4 x 11 1/2-inches).
  • Combine horseradish, Dijon mustard, onion powder, and garlic powder in a second bowl. Add chicken thighs and mix until well coated. Place chicken thighs in the center of the baking sheet.
  • Slice zucchini into 16 equal size spears. Place spears on the left side of the baking sheet. In a small bowl mix 1 tablespoon olive oil and balsamic vinegar. Brush olive oil mixture on zucchini and sprinkle with garlic powder and black pepper.
  • Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 420.6 calories, Carbohydrate 32.8 g, Cholesterol 69.1 mg, Fat 23.4 g, Fiber 5.5 g, Protein 23.2 g, SaturatedFat 5.5 g, Sodium 555.3 mg, Sugar 7.7 g

QUINOA WITH BUTTERNUT SQUASH, CHICKEN, AND GOAT CHEESE



Quinoa with Butternut Squash, Chicken, and Goat Cheese image

This recipe is a recreation of a fabulous lunch I had at a favorite restaurant in the Milwaukee, WI area. My teenagers and husband loved it too! Serve warm or cold with balsamic vinaigrette.

Provided by Karen Shay-Kubiak

Categories     Side Dish     Grain Side Dish Recipes

Time 45m

Yield 6

Number Of Ingredients 11

2 large boneless, skinless chicken breasts
water to cover
1 ½ cups quinoa
1 tablespoon chicken bouillon granules
2 tablespoons butter
1 cup chopped pecans
1 small butternut squash, peeled and cut into 1/2-inch dice
1 cup sweetened dried cranberries (such as Craisins®)
1 (5.5 ounce) package crumbled goat cheese
2 tablespoons fresh parsley, or more to taste
salt and ground black pepper to taste

Steps:

  • Place chicken breasts in a saucepan; add water and bring to a boil. Lower heat to medium and simmer just until chicken breasts are no longer pink in the middle, 5 to 8 minutes. Remove chicken breasts and set aside to cool, reserving water.
  • Measure 3 cups from reserved water and discard any remaining. Pour the 3 cups water back into saucepan. Add quinoa and bouillon; return to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, 15 to 20 minutes.
  • Melt butter in a large skillet over medium-high heat. Add pecans and toss until fragrant and one shade darker, about 5 minutes. Remove pecans and set aside. Add butternut squash and 2 tablespoons water to the same skillet; cook and stir until just tender, adding more water if needed, 4 to 5 minutes.
  • Chop chicken breasts into 1/2-inch pieces.
  • Combine cooked quinoa, chicken, squash, and pecans in a bowl. Stir in cranberries, goat cheese, and parsley; season with salt and pepper.

Nutrition Facts : Calories 630.9 calories, Carbohydrate 66.9 g, Cholesterol 69.9 mg, Fat 29.1 g, Fiber 9.1 g, Protein 29.9 g, SaturatedFat 9.7 g, Sodium 419.6 mg, Sugar 20.9 g

BUTTERNUT SQUASH AND CHICKEN PASTA



Butternut Squash and Chicken Pasta image

The butternut squash somewhat melts into a delicious sauce coating the chicken and the pasta with all its lovely goodness. I got the idea from Everyday Italian's Giada DeLaurentis but left out the shrimp, eggplant and use chicken instead.

Provided by Texas Ladybug

Categories     Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/4 cup extra virgin olive oil
1 large onion, chopped
3 large garlic cloves, finely chopped
2 lbs chicken breasts, cut into 1 inch peices
1 small butternut squash, peeled, seeded, and cut into 1/2-inch pieces
1 teaspoon fresh rosemary
3 1/4 cups chicken broth
12 ounces pasta

Steps:

  • Heat the oil in a heavy large nonstick frying pan over medium heat. Add onion and saute until tender, about 5 minutes. Add the garlic and saute for just a minute. Add the cubed chicken and cook through. Add squash, rosemary and saute for 8 to 10 minutes. Add the broth and bring to a simmer over medium-high heat. Decrease the heat to medium-low and simmer until the squash is tender and the liquid is reduced by about half, stirring occasionally, about 10 minutes. Season, to taste, with salt and pepper.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring often. Drain pasta.
  • Toss the pasta and squash mixture in a large bowl until the liquid thickens slightly and coats the pasta. Transfer the pasta mixture to a wide shallow bowl and serve.

BUTTERNUT SQUASH PENNE WITH CHICKEN, BACON AND SPINACH



Butternut Squash Penne With Chicken, Bacon and Spinach image

The most delicious fall/wintertime recipe, hands down. I don't have the patience to roast squash and this is a great way to get picky kids to eat healthy vegetables.

Provided by LizzyGirl09

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

3 cups peeled and cubed butternut squash
4 -5 slices bacon, cooked and crumbled
1 lb boneless skinless chicken breast, cut into bite-size pieces
3 cups Baby Spinach, rough chopped
1 medium onion, sliced
2 garlic cloves, minced
1 lb penne pasta
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried sage
1/4 teaspoon dried red pepper flakes
1 tablespoon olive oil
1/4 cup flour
2 cups milk
1/3 cup Italian cheese blend (parmesan, reggiano, asiago, provolone, etc)

Steps:

  • Heat oven to 425 degrees. Spray 13x9 pan liberally with non-stick spray. Start a pot of 5 qt water with liberal salt for the penne.
  • Cook bacon until crisp over medium heat in a large non-stick skillet. Drain bacon over paper towels and reserve 3 TBSP fat in pan.
  • Salt and pepper chicken pieces. Cook chicken breast pieces in the bacon fat for about 4 minutes, until no longer pink in the center. Reserve chicken and tent with foil.
  • Add enough olive oil to coat pan; add squash, salt, pepper and sage. Cover pan and stir occasionally for 5-7 minutes, until squash is semi-soft. Add onion and continue to cook for 3-5 minutes, until onion is translucent. Add garlic, red pepper, and spinach to skillet and cook until spinach is wilted, 3-4 minutes.
  • Do not cook your penne until al dente; it will continue to cook in the oven. Only cook for about 7 minutes.
  • In a seperate saucepan cook flour over medium heat, gradually adding milk and whisking continuously until boiling. Boil for two minutes or until thickened; remove from heat and add cheese, stirring until melted.
  • Add flour/milk/cheese mixture to pasta; add pasta to squash mixture. Stir in the cooked chicken and crumbled bacon. Add more milk if mixture is too thick. Spread mixture into 13x9 pan; sprinkle more cheese on top if desired. Cook in oven 15-20 minutes or until cheese is browned and bubbling. Let cool for 10-15 minutes; serve.

BRAISED CHICKEN WITH BUTTERNUT SQUASH AND CRANBERRIES



Braised Chicken with Butternut Squash and Cranberries image

Delicious on its own, this dish is also great served over couscous. Use the other half of your butternut squash to make Butternut Squash Soup with Shrimp.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h5m

Number Of Ingredients 11

1 large butternut squash (3 pounds), peeled, halved, and seeded
2 tablespoons extra-virgin olive oil
4 chicken leg quarters (2 1/2 pounds total), split into drumsticks and thighs
Coarse salt and ground pepper
1 red onion, cut into 1/2-inch wedges
2 tablespoons chopped fresh sage
4 teaspoons all-purpose flour
2 teaspoons ground coriander
1 teaspoon ground nutmeg
2 cups low-sodium chicken broth
1/2 cup dried cranberries

Steps:

  • Cut half the squash into 1-inch pieces and set aside. Cut remaining squash into 1/2-inch pieces and reserve, refrigerated, to make Butternut Squash Soup with Shrimp.
  • In a large Dutch oven or other heavy pot, heat 1 tablespoon oil over medium-high. Season chicken with salt and pepper and, in two batches, cook, skin side down, until skin is golden and crisp, about 5 minutes per batch. Transfer chicken to a plate; pour off fat from pot.
  • Add 1 tablespoon oil, reserved squash, and onion to pot and cook until vegetables are beginning to soften, about 5 minutes. Add sage, flour, coriander, and nutmeg and cook, stirring, until fragrant, about 2 minutes. Add broth and cook, stirring and scraping up any browned bits with a wooden spoon, 1 minute. Nestle chicken, skin side up, in squash mixture, add cranberries, and bring to a boil. Reduce heat, partially cover, and simmer until chicken is cooked through and squash is tender, 20 to 25 minutes.

Nutrition Facts : Calories 460 g, Fat 24 g, Fiber 5 g, Protein 35 g, SaturatedFat 6 g

WHOLE GRAIN PASTA WITH GRILLED CHICKEN AND BUTTERNUT SQUASH



Whole Grain Pasta with Grilled Chicken and Butternut Squash image

This is a great high-protein meal. So yummy even the kids will want seconds! If you eliminate the chicken, this would also be a great vegetarian meal.

Provided by mstopka

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h10m

Yield 6

Number Of Ingredients 12

1 (2 1/2 pound) butternut squash - peeled, seeded, and cubed
3 tablespoons olive oil, divided
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
sea salt and ground black pepper to taste
2 skinless, boneless chicken breasts, pounded flat
1 (16 ounce) package whole grain penne pasta
½ cup grated Parmigiano-Reggiano cheese
2 tablespoons olive oil

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Combine squash, 2 tablespoons olive oil, rosemary, sage, thyme, oregano, basil, sea salt, and pepper in a large bowl; toss until squash is coated with herbs. Transfer to a sheet pan.
  • Place in the preheated oven and cook until squash pieces turn golden brown on the bottom, 15 to 20 minutes. Remove from oven, flip with spatula, and cook until tender, 15 to 20 more minutes.
  • While squash is cooking, preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Brush chicken with remaining 1 tablespoon olive oil and season with sea salt and pepper.
  • Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and cut into thin slices.
  • While chicken is cooking, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and transfer to a large bowl. Top with roasted butternut squash and all oil and herbs from the sheet pan. Add chicken slices and sprinkle with Parmigiano-Reggiano cheese. Drizzle with remaining 2 tablespoons olive oil if pasta seems dry.

Nutrition Facts : Calories 392 calories, Carbohydrate 48.4 g, Cholesterol 27.4 mg, Fat 15 g, Fiber 6.6 g, Protein 19.1 g, SaturatedFat 3 g, Sodium 198.9 mg, Sugar 4.9 g

CHICKEN AND BUTTERNUT SQUASH CASSEROLE



Chicken and Butternut Squash Casserole image

Make and share this Chicken and Butternut Squash Casserole recipe from Food.com.

Provided by sarikat

Categories     < 60 Mins

Time 50m

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 8

3 green onions, chopped
4 tablespoons salted butter
1/3 cup creme fraiche or 1/3 cup sour cream
1/3 cup chicken stock
2 lbs boneless skinless chicken breasts, cut into 20 slices
20 thin half-moon slices butternut squash
1 1/2 cups herb stuffing mix
1/2 bunch chopped parsley

Steps:

  • In skillet, cook onions in butter over medium heat, 4 minutes; whisk in creme fraiche and stock.
  • Layer chicken and squash in casserole dish, top with stuffing and onion mixture.
  • Bake 20 minutes until tender at 425°F Top with parsley.

Nutrition Facts : Calories 2993.9, Fat 30.7, SaturatedFat 14.4, Cholesterol 203.6, Sodium 630.3, Carbohydrate 665.6, Fiber 113.8, Sugar 125.5, Protein 106.2

CREAMY CHICKEN AND BUTTERNUT SQUASH SOUP



Creamy Chicken and Butternut Squash Soup image

This will become your go-to soup this fall. It's delicious! The seasoning blend adds a great savory flavor. But it's a bit sweet from the butternut squash. We added kale to our soup and liked the fresh taste and crunchy texture. Spinach would be fantastic too.

Provided by cindy sandberg

Categories     Vegetable Soup

Time 45m

Number Of Ingredients 10

2 qt chicken broth
1/2-1 lb chicken, cut in bite-sized pieces
2 c cubed butternut squash
1 c sliced celery
1/2 c chopped sweet peppers (red, green, yellow, or combo)
1/2 tsp roasted chicken seasoning blend (or 1/4 tsp each garlic powder and onion powder and a pinch of sage)
salt and pepper, to taste
1 c chopped spinach, kale or other green (optional - I tend to add greens to a lot of my soups, but it's just as good if you leave it out!)
2 tsp butter
2 Tbsp cream or half and half

Steps:

  • 1. Combine broth, chicken, squash, celery, pepper, seasoning blend, and salt and pepper in a pot. Bring to a boil, reduce heat and simmer for about 30-45 minutes until chicken and veggies are desired tenderness.
  • 2. Stir in greens, if using, and cook until just wilted down, a minute or two more. Taste and adjust seasonings as necessary. Stir in butter and cream.
  • 3. *This is not a thick cream soup. If you prefer it thicker, you would have to add some flour or cornstarch dissolved in a little cold water at the end when you add the cream. *This recipe also works well in the Crock Pot if you want a fix-it-and-forget-it meal, and in the pressure cooker if you need it in a hurry!

CHICKEN, WHITE BEAN AND BUTTERNUT SQUASH CHILI



CHICKEN, WHITE BEAN AND BUTTERNUT SQUASH CHILI image

Categories     Soup/Stew     Bean     Chicken     Stew     Low Fat     Quick & Easy     Low Cal     Squash     Fall     Healthy

Yield 6 People

Number Of Ingredients 17

• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1 pound boneless, skinless chicken breasts, cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 jalapeño, seeded and minced
• 2 garlic cloves, minced
• 3 cups peeled butternut squash
• 2 (14-ounce) cans chicken broth
• 1 (15.5-ounce) can cannellini beans, rinsed and drained
1/4 cup bulgur
• 2 tablespoons fresh lime juice
• Garnishes: sour cream, sliced jalapeños, chopped fresh cilantro (omit sour cream if dairy intolerant)

Steps:

  • 1. Stir together first 5 ingredients in a small bowl. Combine chicken and 1 tablespoon spice mixture in a medium bowl, and toss to coat. Set aside remaining spice mixture. 2. Heat olive oil in a large soup pot over medium heat; add chicken and cook, stirring often, 5 minutes or until no longer pink. Transfer to a plate. 3. Add onion, bell pepper, and jalapeño to soup pot; cook over medium heat, stirring often, 5 minutes or until vegetables are softened. Stir in garlic and reserved spice mixture; cook, stirring constantly, 1 minute. 4. Add pumpkin and next 6 ingredients to soup pot. Bring soup to a boil, reduce heat, and simmer, covered, 25 minutes or until pumpkin is tender. Return chicken to pot; simmer 2 minutes or until heated through. Remove from heat, and stir in lime juice. Garnish, if desired. Will keep, covered in refrigerator, up to 3 days.

ROAST CHICKEN, BUTTERNUT SQUASH AND SWISS CHARD



Roast Chicken, Butternut Squash and Swiss Chard image

This was a winning recipe from Hell's Kitchen 2011 and was published in People Magazine 8/8/2011. It has become one of our very favorite all-in-one dinners!! Absolutely delicious!!

Provided by Pianolady

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 15

4 chicken legs with thigh, attached
salt
pepper
1 teaspoon smoked paprika
1/2 teaspoon canola oil
3 lbs butternut squash, peeled and diced
sugar
1/4 cup heavy cream
4 tablespoons unsalted butter
2 teaspoons cinnamon
1 1/2 lbs swiss chard, blanched and drained well
2 tablespoons olive oil
1/2 cup yellow onion, diced
1 1/2 teaspoons garlic, minced
1/2 cup chicken stock

Steps:

  • Preheat oven to 400°.
  • Season chicken with 1 teaspoon each salt, pepper and paprika.
  • heat canola oil in a sauté pan.
  • Sear chicken on each side for 5 minutes.
  • Transfer skin side up to a rack set in a sheet pan.
  • Roast until cooked through, 30 to 35 minutes.
  • Add 2 tablespoons each salt and sugar plus squash to a large pot of boiling water. Cook for 10 minutes and drain.
  • Place in a food processor. Add heavy cream, butter, cinnamon, 1 teaspoon salt and 1 1/2 teaspoon sugar. Process until smooth.
  • Keep warm.
  • Heat olive oil in a large pan. sauté onion until translucent, about 3 minutes.
  • Add garlic and cook 1 minute.
  • Add swiss chard. Add salt and pepper to taste. Add chicken stock.
  • Boil, then cook until broth reduces by half.
  • Spoon squash and swiss chard on plate. Top with chicken.
  • Serve -- Yum!

BUTTERNUT SQUASH AND CHICKEN PASTA



Butternut Squash and Chicken Pasta image

I love this pasta dish in the fall. The butternut squash just makes it feel right for that time of year.

Provided by Lynette !

Categories     Pasta

Time 45m

Number Of Ingredients 14

9 oz cavatappi pasta, uncooked
cooking spray
12 oz chicken breasts, boneless and skinless, cut into bite-size pieces
3/4 tsp kosher salt, divided
3/4 tsp black pepper, freshly ground, divided
1 c unsalted chicken stock
1/3 c mascarpone cheese
2 Tbsp fresh parsley, chopped
4 c butternut squash, peeled and cubed into 1 inch pieces
1 1/2 c shallots, sliced 1 inch thick
3 clove garlic, thinly sliced
7 oz shiitake mushroom caps, sliced
1 Tbsp olive oil
1 1/2 Tbsp fresh chives, chopped

Steps:

  • 1. Cook the pasta according to the package directions, omitting salt and fat; drain.
  • 2. Heat a Dutch oven over medium-high heat;coat with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add the chicken to the pan; saute 4 minutes, turning to brown on all sides. Add the stock and bring to a boil. Cook for 2 minutes. Remove from the heat; stir in 1/4 teaspoon salt, 1/4 teaspoon black pepper, mascarpone, and 2 tablespoons parsley.
  • 3. While the pasta is cooking begin preheating the oven to 450 degrees. While preheating, combine the butternut squash, shallots, garlic, and shiitake mushrooms. Drizzle the mixture with 1 tablespoon olive oil; toss.
  • 4. Transfer the squash mixture to a small roasting pan; sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoons black pepper. Bake at 450 degrees for 20 minutes or until the vegetables are just tender.
  • 5. Add the vegetable mixture to the pasta mixture. Cook 1 minute or until thoroughly heated. Sprinkle with chives and the remaining 1/4 teaspoon of salt and pepper.

STOVETOP BUTTERNUT SQUASH AND CHICKEN STEW WITH QUINOA



Stovetop Butternut Squash and Chicken Stew with Quinoa image

This all-in-one-pan fall stew is made with chicken, sausage, butternut squash and apples. Serve with warm biscuits or bread.

Provided by Kalypso

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h5m

Yield 6

Number Of Ingredients 19

½ teaspoon salt
1 teaspoon freshly ground black pepper
1 pound chicken tenderloins
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 clove garlic, minced
1 onion, diced
½ cup diced red bell pepper
2 links precooked apple chicken sausage, sliced into rounds
3 cups chicken stock, divided
1 tablespoon minced fresh tarragon
½ teaspoon rubbed sage
½ teaspoon garam masala
2 cups butternut squash - peeled, seeded, and cubed
1 cup diced carrots
2 celery ribs, chopped
1 apple - peeled, cored and diced
1 cup quinoa, rinsed and drained
1 tablespoon butter

Steps:

  • Season chicken tenderloins with salt and black pepper; pat into flour in a shallow bowl until lightly coated. Heat olive oil in a skillet over medium-high heat. Cook tenderloins, until browned, turning once, about 5 minutes per side. Remove from pan and set aside.
  • Reduce heat to medium-low; add garlic, onion, red bell pepper, and apple chicken sausage. Cook and stir until garlic and onion are fragrant and sausage is slightly browned, about 2 minutes. Pour in 1/2 cup chicken stock to deglaze the pan, scraping up browned bits. Add tarragon, sage, and garam masala; simmer for 2 more minutes.
  • Slice the chicken tenderloins into 1-inch pieces. Add chicken, remaining chicken stock, butternut squash, carrots, celery, and apple to pan; cover and bring to a boil. When stock is boiling, push ingredients to the edge of the skillet and add quinoa to the center of the pan. Cover and simmer over low heat until vegetables are soft and quinoa is cooked, about 20 minutes.
  • Mix in butter; stir the stew until slightly thickened, 3 to 5 minutes. Adjust seasoning to taste.

Nutrition Facts : Calories 353.2 calories, Carbohydrate 36.5 g, Cholesterol 83.2 mg, Fat 11.9 g, Fiber 5.8 g, Protein 25.6 g, SaturatedFat 3.3 g, Sodium 746.9 mg, Sugar 7 g

Tips:

  • Choose the right squash: For this recipe, look for a butternut squash that is firm and has a deep orange color. Avoid any squash that has soft spots or blemishes.
  • Cut the squash properly: To make it easier to peel and cut the squash, first cut it in half lengthwise. Then, scoop out the seeds and pulp from the center. Finally, peel the squash and cut it into 1-inch cubes.
  • Cook the squash until tender: You can cook the squash in a variety of ways, but roasting is a great option. To roast the squash, toss it with olive oil, salt, and pepper, and then roast it in a preheated oven at 425 degrees Fahrenheit for 20-25 minutes, or until tender.
  • Season the chicken well: Before cooking the chicken, be sure to season it well with salt, pepper, and other herbs and spices. This will help to enhance the flavor of the chicken.
  • Don't overcrowd the pan: When cooking the chicken and squash, be sure to not overcrowd the pan. This will help to ensure that the chicken cooks evenly and that the squash browns nicely.
  • Serve immediately: Once the chicken and squash are cooked, serve them immediately. This will help to ensure that the chicken is hot and juicy and that the squash is tender and flavorful.

Conclusion:

This chicken and butternut squash recipe is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is tender and juicy, the squash is sweet and savory, and the sauce is creamy and flavorful. Serve this dish with a side of rice or quinoa for a complete meal.

Related Topics