Chicken And Butternut Squash Food

LEMON CHICKEN WITH BUTTERNUT SQUASH

Steps:

• Preheat the oven to 450 degrees F. Toss the squash, sliced lemon, 2 tablespoons olive oil, 1 tablespoon oregano, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread on a rimmed baking sheet. Roast, undisturbed, until the squash is tender and lightly browned around the edges, about 30 minutes.
• Meanwhile, season the chicken with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons olive oil. Add the chicken; cook until well browned on the bottom, 3 to 5 minutes. Flip the chicken and transfer the skillet to the oven. Roast until the chicken is just cooked through, 5 to 8 minutes.
• Return the skillet to the stovetop over medium heat. Add the garlic and cook until softened, about 1 minute. Add the lemon juice and the remaining 1 tablespoon oregano. Cook, spooning the pan juices over the chicken, 1 minute. Serve the chicken with the roasted squash and lemon; drizzle with the remaining pan juices.

SQUASH, CHICKEN & COUSCOUS ONE-POT

Steps:

• Heat a large non-stick casserole dish or pan on the hob. Add the harissa, spices and onions, stir and cook gently for 10 mins until soft. Add chicken and brown for 5-10 mins. Add squash, stirring to combine, and a splash of water if it starts to stick. Cook for 5 mins more.
• Tip canned tomatoes into the pan with ½ can of water, cover and simmer for 20-30 mins. Add the lemon zest and juice, cherry tomatoes, couscous and seasoning. Cover and turn off the heat. Leave on the hob for 10 mins, then stir through the coriander and serve.

CHICKEN WITH BUTTERNUT SQUASH

Steps:

• Heat olive oil in a large nonstick frying pan using medium high heat .
• Add chicken and brown on both sides. Remove and keep warm.
• Add onion to pan and saute until it becomes tender. Add garlic and saute for about 30 seconds or til the garlic releases its aroma.Do not brown the garlic or it will become bitter.
• Add squash, thyme and rosemary and saute for 8 to 10 minutes and squash just begins to soften a little.
• Add broth to the squash mix and bring to a bubble. Scrape the bottom of the pan to release (deglaze) all the yummy browned bits. Decrease heat to medium and simmer (a slow bubble) until the squash is tender. stirring occasionally.
• If the liquid has not reduced and the squash is as tender as you like, turn the heat up and cook harder til sauce is at the thickness you want. Liquid should be reduced by about half.
• Serve over pasta preferably, whole grain or brown rice.
• Season, to taste, with salt and pepper and garnish each serving with freshly grated parmesan if desired.

CHICKEN AND BUTTERNUT SQUASH

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.

OREGANO CHICKEN & SQUASH TRAYBAKE

Steps:

• Heat oven to 220C/200C fan/gas 6. Measure out 1½ tbsp of oil from the grilled artichoke pack. Mix this with the olive oil, oregano and cumin. Put the chicken drumsticks and squash in a large roasting tin, toss in the flavoured oil and some seasoning.
• Roast in the oven for 45 mins until tender and golden, then tip the artichokes and olives into the pan. Give everything a good mix, then return to the oven for 5 mins to warm through. Stir through the rocket and serve.

CHICKEN AND BUTTERNUT SQUASH RECIPE WITH PARMESAN SAUCE

Steps:

• Preheat your oven to 375°F. In a small bowl, combine all of your dry seasonings, salt and pepper. Sprinkle seasoning all over the chicken on both sides. Save and set aside the remaining for the squash.
• In a hot skillet, add the butter, and then the chicken thighs skin side down. Allow to cook until golden brown, about 4 minutes. Flip, and then sear for another 4 minutes. Remove from the skillet and set aside.
• Add your olive oil, butternut squash, and remaining seasonings to the skillet and mix. Cook until squash is lightly browned, about 5 minutes.
• Add in your fresh spinach and wilt. Once wilted, add in cloves until fragrant, about 30 seconds. Stir in, your chicken broth, heavy whipping cream, and parmesan cheese. Stir until cheese is melted.
• Add the chicken thighs back into the skillet, skin side up. Bake for 20-25 minutes at 375°F, until the cheese is bubbling. Garnish with fresh parmesan and thyme sprigs.
• Eat within 5 days and store in an airtight container in the fridge.

AUTUMN CHICKEN AND BUTTERNUT SQUASH STEW

Steps:

• Heat oil in a large (4 1/2 quart)Dutch oven. Add chicken and brown about 15 to 20 minutes. Remove chicken and add onion, garlic and celery to pan; sauté on medium heat about 5 minutes.
• Return chicken to the pan with vegetables.
• Add tomatoes, chicken broth, wine, salt, pepper, sage, thyme and bring to a boil; simmer about 45 minutes to 1 hour.
• Add squash, bring to boil and simmer 30 minutes or until squash is tender.
• Stir in frozen peas (optional) and reheat for a minute or two.
• note:Bone-in chicken adds a little more flavor and bones can be removed after cooking but before serving stew. As a short cut, you can use boneless, skinless breasts, or if you like dark meat, substitute chicken thighs for some or all of the chicken breasts.

BUTTERNUT SQUASH AND CHICKEN POT PIE

Steps:

• Heat oil in large skillet on medium-high heat. Add squash, onions, celery, sage and pepper; stir. Cook 5 min. or until vegetables begin to soften, stirring occasionally. Add chicken and mushrooms; cook 8 to 10 min. or until chicken is done, stirring frequently. Spoon chicken mixture into bowl.
• Melt butter in same skillet on low heat. Add flour; mix well. Cook 2 min. or until hot and bubbly, stirring constantly. Gradually stir in broth, barbecue sauce and mustard. Bring to boil on medium heat, stirring constantly; cook 2 min. or until thickened, stirring occasionally. Remove from heat; stir in peas, sour cream and chicken mixture.
• Spoon into 11x7-inch baking dish sprayed with cooking spray.
• Heat oven to 425°F. Roll pastry on lightly floured surface to 12x8-inch rectangle. Brush rim of baking dish with some of the beaten egg; place pastry over filling. Press edges of pastry to rim of dish to secure. Brush top of pastry with remaining egg; cut several slits in pastry to vent. Place on foil-covered rimmed baking sheet.
• Bake 30 min. or until pastry is golden brown and filling begins to bubble through slits.

BAKED CHICKEN AND BUTTERNUT RISOTTO

Steps:

• Preheat the oven to 180°C (160°C fan) mark 4. Heat half the oil in a large, ovenproof casserole. Fry the small sage leaves for 1min until crisp, remove and set aside.
• Add the remaining oil, chopped sage, onion and chicken and season well. Cook for 5-8min until onions are cooked and the chicken is lightly golden.
• Add the garlic, butternut squash and rice, stirring for 1min. Pour in the stock and bring to a simmer. Cover with a lid and bake in the oven for 25-30min until the rice is tender and most of the stock has been absorbed. Stir in the Parmesan and top with the fried sage leaves to serve.

CHICKEN AND BUTTERNUT SQUASH WITH COCONUT CREAM SAUCE

Steps:

• Preheat oven to 375 degrees. Season chicken with salt and pepper. Heat a large oven proof skillet with 1 tablespoon of oil over medium high heat. Add chicken and sear each side for 3-4 minutes. Remove from pan and set aside. Add the remaining oil and saute onion and butternut squash for about 5 minutes. Add sage, coriander, nutmeg and zucchini. Saute for an additional 3 minutes. Add coconut milk and cornstarch mixed with water. Scrape brown bits from the bottom of the skillet as you stir in milk mixture. Add chicken back to pan and cover. Place in oven and bake for 15-20 minutes or until vegetables are tender. OR place all ingredients in a small oven proof casserole dish cover with foil and bake the same as the skillet option.

ONE PAN ROASTED CHICKEN THIGHS WITH BUTTERNUT SQUASH

Steps:

• Preheat oven to 400F/ 200C, having the rack in the middle.
• In a large bowl, add chicken thighs and cubed butternut. Add olive oil, paprika, fresh, thyme and salt and pepper and give them a good toss, maing sure that the olive oil and condiments mix is evenly distributed on the chicken and butternut.
• Place the whole mixture into a large oven proof pan or baking sheet and place the in oven.
• Roast in the oven for almost 50 minutes, until chicken is dark golden with cripsy skin and butternut is soft. Remove from oven and allow to cool down for a couple of minutes before serving.

CHICKEN AND BUTTERNUT SQUASH CURRY

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.

EASY CHICKEN AND BUTTERNUT SQUASH STEW

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.

GARLIC BASIL CHICKEN AND BUTTERNUT SQUASH NOODLES

Steps:

• In a large pan, add butternut squash noodles and water to pan.
• Bring mixture to a boil, cover and cook for 5 minutes.
• Add olive oil, garlic and tomato and stir.
• Cook for 3-4 minutes.
• Add fresh basil, Parmesan cheese and chicken breast and stir well.
• Top with more basil if desired and more Parmesan cheese and salt and pepper to taste.
• Enjoy!

CHICKEN TINGA AND BUTTERNUT SQUASH STEW

Steps:

• Place liner in slow cooker as directed on package. Place squash in slow cooker; top with tomatoes, onions and peppers. Pour dressing over ingredients in slow cooker; top with chicken. Cover with lid.
• Cook on LOW 8 to 9 hours (or on HIGH 4 to 6 hours).
• Remove chicken from slow cooker; cool slightly. Pull into shreds with 2 forks. Return to slow cooker; mix well. Serve over rice topped with sour cream and cilantro.