Garlic Feta Roasted Butternut Squash With Chicken Food

SHEET-PAN HONEY-GARLIC CHICKEN AND BUTTERNUT SQUASH

Steps:

• Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
• In small bowl, mix 4 tablespoons of the honey, the lemon juice, garlic and pepper flakes.
• In medium bowl, mix squash, oil, 3/4 teaspoon of the salt and 3 tablespoons of the honey mixture. Toss to coat. Add squash mixture to pan.
• Season chicken with remaining 3/4 teaspoon salt and the pepper. Add chicken to pan of squash; brush with 1 tablespoon of the honey mixture. Roast 15 minutes. Brush chicken with remaining 1 tablespoon honey mixture; return to oven 10 to 15 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and squash is lightly starting to turn brown and is just tender. Remove from oven; drizzle remaining 1 tablespoon honey over chicken, and serve.

ROASTED MEDITERRANEAN STUFFED BUTTERNUT SQUASH WITH FETA

Steps:

• Preheat oven at 350F (180C)
• Wash the outside of the squash and pat dry.
• Cut squash carefully in the middle (lengthwise). Scrape out all the seeds with a small spoon, set seeds aside.
• Score the cut surface of the squash with a criss cross pattern. Coat squash (skin and inside) with olive oil and add salt, pepper and oregano.
• Roast for about an hour until soft.
• Remove from oven, and fill the cavity with crumbled feta and few pine nuts, scatter the rest of the feta on top of the whole squash.
• Continue to roast for about 10 minutes.
• Remove, drizzle with olive oil, sprinkle with parsley and serve.
• To serve: scoop out some flesh and top with some feta.

GARLIC-FETA ROASTED BUTTERNUT SQUASH WITH CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butternut squash, chicken, red onion, feta cheese, olive oil, garlic, pepper, and sea salt together in a roasting pan.
• Roast in preheated oven, stirring every ten minutes or so, until the chicken is no longer pink in the center and the squash cubes are tender, 30 to 40 minutes.

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.

ROAST SQUASH AND FETA COUSCOUS

Steps:

• Heat the oven to 200C
• Peel and chop the squash and onion into bitesized pieces.
• Put the butternut squash, onion and garlic cloves into the roasting tin - drizzle over the olive oil and season with sea salt and blak pepper.
• Roast in the oven for around 25 minutes or until everything is tender.
• Prepare the couscous as per the packet instructions.
• Once the butternut squash is ready - remove the garlic cloves and squeeze them from the skins.
• Stir the garlic back into the roast vegetables.
• Lightly toast the pine nuts in a dry frying pan until light brown.
• Mix the roast butternut squash, couscous, pine nuts, feta and torn basil leaves together.
• Divide between bowls and eat.

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!

GARLIC ROASTED BUTTERNUT SQUASH

Steps:

• Peel and discard seeds of the squash.
• Clean out peppers
• Cube vegetables in small dice and place in large bowl.
• Peel and mince garlic and add to squash.
• Add the oil, rosemary, cheese, salt and pepper.
• Mix all together well and place in a greased baking dish.
• Bake uncovered at 350°F for 1 hour.

CREAMY ROASTED GARLIC BUTTERNUT SQUASH PASTA

Steps:

• 1. Preheat oven to 400° F. 2. On a baking sheet, toss together the olive oil, butternut squash, garlic, thyme, 1 tablespoon rosemary, and a pinch each of red pepper flakes, salt, and pepper. Arrange the prosciutto around the squash. Bake 20 minutes, check the prosciutto, then bake another 10-15 minutes, until the squash is tender. 3. Add the butternut squash, garlic, and ricotta to a food processor. Puree until smooth. Season with salt and pepper. 4. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.5. In a large skillet, melt together the butter, sage, and 1 tablespoon rosemary. Cook until the butter is browning, then add the butternut puree and 1/2 cup pasta cooking water, stirring until combined. Melt in the gouda and parmesan. 6. Add the pasta to the sauce, tossing to combine. If needed, thin the pasta sauce with a little of the reserved cooking water. 7. Divide the pasta between plates. Top with parmesan and prosciutto. Twirl the pasta up. EAT and ENJOY.

GARLIC-FETA ROASTED BUTTERNUT SQUASH WITH CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butternut squash, chicken, red onion, feta cheese, olive oil, garlic, pepper, and sea salt together in a roasting pan.
• Roast in preheated oven, stirring every ten minutes or so, until the chicken is no longer pink in the center and the squash cubes are tender, 30 to 40 minutes.

BUTTERNUT SQUASH ORZO WITH CHICKEN SAUSAGE

Steps:

• Preheat oven to 400 Degrees. Place cubed butternut squash on one half of a baking sheet and drizzle with olive oil, salt, pepper, and garlic powder.
• Slice chicken sausage and place on the other side of the baking sheet. Bake the squash and sausage for 30 minutes.
• Add roasted butternut squash, maple syrup, cayenne, nutmeg, and chicken broth to a blender. Puree until smooth.
• In a large skillet, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. Add the butternut squash puree, fresh rosemary, and the orzo.
• Stir orzo often, adding water or chicken broth as it cooks as needed. Cook until liquid is mostly absorbed and the orzo is al dente.
• Serve immediately garnished with parmesan cheese, additional rosemary, and the sliced roasted chicken sausage.

GARLIC-FETA ROASTED BUTTERNUT SQUASH WITH CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butternut squash, chicken, red onion, feta cheese, olive oil, garlic, pepper, and sea salt together in a roasting pan.
• Roast in preheated oven, stirring every ten minutes or so, until the chicken is no longer pink in the center and the squash cubes are tender, 30 to 40 minutes.