TURKEY SHEPHERD'S PIE WITH BUTTERNUT SQUASH
This is a great twist on a basic shepherd's pie that has a ton of flavor with butternut squash, ground turkey, and sweet potatoes. A lighter, but still hearty version of a great comfort food! Also very adaptable depending on what you have on hand.
Provided by BlbryCpcake
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h22m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place squash halves on a baking sheet. Brush insides with about 1 tablespoon olive oil and season with salt and pepper.
- Bake in the preheated oven until squash is tender enough to scoop out and mash, about 30 minutes. Leave oven on.
- Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Heat 1 tablespoon oil in a skillet over medium-high heat; stir in onion and garlic. Season with salt and pepper. Saute until onion has softened and browned, 5 to 7 minutes.
- Remove 1/3 of the onion-garlic mixture. Add ground turkey to the skillet with the rest of the onions. Saute until turkey is no longer pink, 5 to 7 minutes. Add turkey gravy, Worcestershire sauce, thyme, and oregano. Cook and stir until flavors combine, 2 to 3 minutes.
- Remove and discard squash seeds and scoop insides into a bowl. Add sweet potatoes, reserved onion-garlic mixture, butter, and milk; mash together until smooth.
- Spread turkey mixture into the bottom of a 9-inch square baking pan. Top with corn and peas; add the sweet potato mash last. Sprinkle with chili powder.
- Bake in the hot oven until top begins to brown, 30 to 45 minutes.
Nutrition Facts : Calories 220.6 calories, Carbohydrate 25.3 g, Cholesterol 45.6 mg, Fat 8.2 g, Fiber 4 g, Protein 13.7 g, SaturatedFat 2.3 g, Sodium 165.5 mg, Sugar 5 g
CHICKEN AND BUTTERNUT SQUASH POT PIE
We love better-for-you comfort food options, and this recipe is no exception. Warm chicken and butternut squash filling is topped by a flaky, golden brown crust for a hearty, yummy meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. In 3-quart saucepan, mix milk, flour, 1/2 teaspoon thyme, the sage, salt and pepper with wire whisk until blended. Stir in onion. Cook over medium-high heat about 5 minutes, stirring constantly, until bubbly and thickened. Reduce heat to medium.
- Stir in soup, sour cream, chicken, squash and peas; mix well. Cook over medium heat 3 to 4 minutes, stirring occasionally, until thoroughly heated. Spoon hot chicken mixture into ungreased 12x8-inch (2-quart) glass baking dish.
- Unroll dough on work surface; gently press dough into 12x8-inch rectangle. Place over chicken mixture. Brush dough with egg white; sprinkle with 1/8 teaspoon thyme.
- Bake 20 to 25 minutes or until crust is golden brown and filling is bubbly. Let stand 10 minutes before serving.
Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 35 mg, Fat 1, Fiber 2 g, Protein 15 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 7 g, TransFat 0 g
SQUASH, CHICKEN & COUSCOUS ONE-POT
Use up leftovers in this superhealthy one-pot, packed with vital nutrients
Provided by Good Food team
Categories Main course, Supper
Time 1h
Number Of Ingredients 10
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.
Nutrition Facts : Calories 283 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 25 grams protein, Sodium 0.53 milligram of sodium
CHICKEN WITH BUTTERNUT SQUASH
I found a fabulous recipe here recipe#397055 but sadly it did not fit into my diet. So I went to work to see if I could keep the same wonderful flavor while making the recipe a bit healthier! Thank you Texas Ladybug for sharing your fabulous recipe#397055! I give all credit to you! NOTE: Thx Sugasnaps. REwrote the directions to make them more clear!
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
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.
ITALIAN CHICKEN & BUTTERNUT PIE
Bypass stodgy rich pastry and top your Mediterranean bake with slices of ciabatta bread
Provided by Silvana Franco
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 13
Steps:
- Heat 2 tbsp of the oil in a large flameproof casserole and cook the chicken over a medium to high heat until lightly browned. Lift out on to a plate with a slotted spoon. Tip the pancetta, squash and onion into the pan and cook over a high heat for about 8 minutes, stirring occasionally until beginning to brown. Return the chicken to the pan, add the garlic and marjoram and cook for 1 minute. Keep back 2 tbsp of the wine then pour the rest into the pan and let it bubble for 5 minutes.
- Blend the flour with the reserved wine until smooth. Stir this into the pan with the tomatoes and their juice, the jelly and some salt and pepper. Lower the heat, half-cover with a lid and simmer gently for 30-40 minutes until the squash is just tender. (To prepare ahead, cool then chill at this point up to a day before. You can also freeze it for up to a month. To serve, heat through in the casserole, then continue with step 3.)
- Preheat the oven to 220C/gas 7/fan 200C. Cut the ciabatta into very thin slices and arrange on top of the casserole, so they casually overlap. Drizzle the last tablespoon of olive oil over the ciabatta and sprinkle with the parmesan and a good grinding of black pepper. Bake uncovered for 15 minutes or until golden brown. Serve straight from the casserole.
Nutrition Facts : Calories 491 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.17 milligram of sodium
CHICKEN & SQUASH POT PIE
Make and share this CHICKEN & SQUASH POT PIE recipe from Food.com.
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Sprinkle chicken breasts with olive oil and season with salt & pepper. Bake chicken breasts on a baking sheet for 12-15 minutes, or until just cooked through. Remove from oven, allow to cool slightly, and dice chicken into bite-sized cubes. Set aside.
- Warm chicken stock on the stove. Meanwhile, in a large pot, melt butter. Add onions and sauté for 10 to 15 minutes. Stir in flour continuously and cook over low heat for 2 minutes. Continue to stir adding chicken stock and simmer for 1 minute. Add RawSpiceBar's Winter Herbs, chicken, carrots, peas, and squash and mix together.
- Turn up oven to 375°F Roll out two 12 inch diameter pastry rounds. Place the first in a very deep dish pie pan and trim the edges over the lip of the dish. Set trimmings aside as you will need them later. Fill piecrust with pot pie mixture. Brush exposed edge with egg wash and then carefully lie the second piecrust on top of the filling, allowing the edges to hang down. Use the excess trimming from before to roll out and create leaves and décor for the pie as you please. Affix your leaves and brush the entire top of the piecrust with egg wash. Poke 4 holes in the crust with a fork. Place pie on a baking sheet and bake for 1 hour. Add aluminum foil to the top if it appears the top is becoming too dark, but you should be okay. Serve hot.
Nutrition Facts : Calories 590.2, Fat 9.5, SaturatedFat 2.3, Cholesterol 18.9, Sodium 301.7, Carbohydrate 118.8, Fiber 21.8, Sugar 26.6, Protein 20.4
BUTTERNUT SQUASH AND LENTIL VEGETARIAN POT PIE
A hearty vegetarian pot pie filled with sweet and nutty butternut squash and earthy lentils. Perfect for a cool fall evening.Yield 2 (5x2 inch) pot pies
Provided by Sarah | Curious Cuisiniere
Categories Dinner
Time 55m
Number Of Ingredients 17
Steps:
- In a small saucepan, combine lentils and water. Cover and bring to a boil. Reduce heat and simmer 10-15 min, until lentils are just barely tender. Remove from heat.
- While the lentils are cooking mix flour and salt in the bowl of your food processor. Process to mix.
- Add butter and pulse until evenly distributed in small chunks.
- Add sour cream and pulse until combined.
- Add water, one Tbsp at a time, pulsing after each addition, just until the crust dough becomes sticky enough that it will hold together without crumbling or tearing when pressed. (It took 2 Tbsp for us.)
- Remove the dough from the processor and press into a ball. Wrap with plastic wrap and chill while continuing on with the filling.
- Preheat oven to 400F.
- In a large, non-stick frying pan, heat onions until they begin to soften (4-5 min). (If they begin to stick add 1 Tbsp water.)
- Add squash to the onions and continue to cook 5-7 min, until the squash begins to soften.
- Add flour and seasonings. Stir until combined.
- Pour in vegetable broth and wine. Mix well, scraping the bottom to deglaze any stuck bits. Bring mixture to a simmer.
- Add warm lentils (along with any extra water) and give the mixture a bit stir.
- Place your casserole dish(es) on a foil, lined baking sheet.
- Ladle filling into your casserole dishes.
- Take the pie crust ball from the fridge and roll out, on a lightly floured surface, to about a 1/8 inch thick. (It should be approximately a 10-11" round.) Cut out the shape you need for your top crust and cut some vent holes. (This is easier to at least start while the crust is not over top of a soft filling.)
- Spray the top edge of your casserole dish with cooking spray, so your crust doesn't stick.
- Gently, using a spatula or bench knife, move the crust to top filling. (You can gently make adjustments to your vent holes or decorations now.) Crimp edges if desired.
- Bake pies for 25-30 min, until the crust is golden and you can hear the filling bubbling.
- Let stand 5 minutes to cool and absorb any excess moisture before serving.
Nutrition Facts : Calories 369 kcal, Carbohydrate 61.4 g, Protein 12.7 g, Fat 8.1 g, SaturatedFat 4.6 g, Cholesterol 18 mg, Sodium 636 mg, Fiber 11.9 g, Sugar 5 g, ServingSize 1 serving
SKILLET CHICKEN POT PIE WITH BUTTERNUT SQUASH
Very flavorful and easy-to-make skillet chicken pot pie with butternut squash and kale, inspired by a Feb 2013 recipe in Bon Appetit magazine.
Provided by redsaidfred
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h30m
Yield 6
Number Of Ingredients 22
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Place a rack in the upper third of the oven.
- Heat oil in an 8-inch cast iron skillet over medium-high heat. Add mushrooms and onions; cook, stirring occasionally, until starting to brown, about 4 minutes. Reduce heat to medium-low. Add garlic and sage; cook, stirring occasionally, until garlic starts to brown, about 2 minutes.
- Add kale and season with brown sugar, pepper, Cajun seasoning, and cardamom. Cook, tossing often, until kale is wilted, about 4 minutes. Sprinkle flour on top; cook and stir for 4 minutes.
- Meanwhile, combine chicken broth, apple juice, vinegar, pepper jelly, yeast extract, and hot sauce in a small saucepan. Bring to a boil and remove from heat.
- Stir broth mixture into the skillet 1/2 cup at a time. Add butternut squash and chicken. Bring to a boil. Reduce heat and simmer until squash softens and broth thickens, about 10 minutes.
- Unroll puff pastry sheet and smooth out any creases. Drape pastry over the skillet, allowing edges to hang over the sides. Whisk egg and water together in a small bowl. Brush egg wash over pastry. Cut four 1-inch slits in the top to vent.
- Bake in the preheated oven until pastry is golden brown and crisp, about 20 minutes. Let cool for 10 minutes before serving.
Nutrition Facts : Calories 497.7 calories, Carbohydrate 42.2 g, Cholesterol 60.3 mg, Fat 30.1 g, Fiber 2.2 g, Protein 15.8 g, SaturatedFat 6.6 g, Sodium 677.9 mg, Sugar 10.4 g
CHICKEN AND BUTTERNUT SQUASH
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
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
GARLIC BASIL CHICKEN AND BUTTERNUT SQUASH NOODLES
Homey yet healthy and totally delicious vegetable and protein packed meal!
Provided by Aryn
Categories Dinner Main Course Main Dish
Number Of Ingredients 9
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!
BUTTERNUT SQUASH AND CHICKEN POT PIE
Follow this recipe for Butternut Squash and Chicken Pot Pie. Tender butternut squash and a flaky, golden brown crust make this pot pie a family favorite.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
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.
Nutrition Facts : Calories 530, Fat 29 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 100 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
BUTTERNUT SQUASH CHICKEN POT PIE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Add the squash, butter, sherry, bay leaf and 1 cup of chicken stock to a medium pot over medium heat and bring to a simmer; simmer for 15 minutes. Season with salt and pepper. Let cool for 10 minutes.
- Preheat the oven to 425 degrees F.
- Add the chicken, vegetable medley and thyme to the squash mixture. If the mixture is too thick, add more chicken stock; season to taste. Pour into a 9-by-13-inch baking dish and top with the Par-Baked Puff Pastry Squares. Bake until the squares are golden brown and the squash mixture is bubbly, 10 to 15 minutes. Let cool for 5 minutes, then top with fresh parsley and serve.
- Position an oven rack in the lower third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment.
- Cut the pastry sheet into 12 pieces using a pizza cutter and transfer to the prepared baking sheet. Brush with the egg and place in the freezer for 10 minutes.
- Bake until puffy and light brown, about 10 minutes.
Nutrition Facts : Calories 467, Fat 26 grams, SaturatedFat 8 grams, Cholesterol 100 milligrams, Sodium 359 milligrams, Carbohydrate 30 grams, Fiber 3 grams, Protein 28 grams, Sugar 3 grams
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4/5 (1)Category EntreeServings 4Total Time 55 mins
- 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 of the salt and 1/4 teaspoon of the pepper.
- In large bowl, toss squash with remaining 1 1/2 teaspoons oil. Sprinkle with fines herbes, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; toss well. Add squash to roasting pan.
- Roast uncovered 38 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 to serving platter; cover to keep warm.
- Add wine to pan drippings; heat to boiling over high heat, scraping bottom of pan to loosen brown particles. Reduce heat; cook 2 minutes or until reduced to 1/4 cup.
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- Toss the butternut squash in a large bowl with the chili powder, curry powder, and turmeric, and set aside.
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Servings 4Total Time 40 minsEstimated Reading Time 5 mins
- Preheat oven to 375 degrees F. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, add to the skillet and cook until completely cooked through. Remove the chicken from the pan and let cool before shredding into small pieces. Set aside.
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ROAST CHICKEN WITH POTATOES & BUTTERNUT SQUASH RECIPE ...
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4/5 (47)Calories 399 per servingServings 4
- Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on rack of a broiler pan coated with cooking spray. Place rack in broiler pan.
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- Place a rack in upper third of oven; preheat to 425°. Heat oil in an 8-inch cast-iron or other heavy ovenproof skillet over medium-high heat. Add onions; cook, stirring occasionally, until beginning to brown, about 4 minutes.
- Reduce heat to medium-low. Add garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, about 2 minutes.
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5/5 (9)Total Time 456650 hrs 45 minsCategory SoupCalories 296 per serving
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3/5 Category Whole ChickenServings 4
- Heat the oven to 450°. Coat the chicken quarters with 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Arrange the chicken quarters, skin-side up, in a large roasting pan. Toss the cubes of butternut squash with the remaining 2 tablespoons of oil, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper, and the sage. Add the cubes of squash to the roasting pan.
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- Preheat oven to 400 F. Slice the squash in half lengthwise and scoop out the seeds. Drizzle the insides of the squash with olive oil and sprinkle with salt and pepper.
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