My main dinner recipe for this week started from a simple one from MyRecipes.com, but I opted to fancy it up by roasting an onion along with the chicken and squash. With a small helping of salad or color-contrasting vegetables (like broccoli) on the side, it’s a nutritious and satisfying meal. I may opt to stretch my budget a little more next time by roasting some potatoes as well.
So, how did it turn out? Pretty well, I’d say. I might do cumin and paprika next time instead of the fine herbs, since I think that would be a good complement to the sweetness of the squash. Overall, this was a pretty tasty meal for a reasonable amount of effort.
Roasted Chicken and Butternut Squash
Adapted from here.
Yield: 5 small-ish servings.
5-7 skinless chicken breast tenders/mini fillets (depends on size)
1 Tbsp olive oil, plus more for the pan
1/2 tsp salt
1/2 tsp ground black pepper
Dash red chili pepper/crushed chilies (optional)
5 c cubed (1/2 inch) butternut squash
1 small onions
1 tsp mixed or fine herbs
If you haven’t done so already, cube your squash (it takes quite a bit of time) and place in a large bowl. While you’re at it, peel onion, cut into wedges, and add to bowl. Cover with plastic wrap, add a dash of water and microwave on medium-high heat for 5-10 minutes, stirring every few minutes, until onion is slightly soft and squash is slightly soft but not fully cooked.
Preheat oven to 425 degrees F.
Grease a large roasting pan with olive oil. Add chicken tenders, brush the tops lightly with 1/2 Tbsp olive oil, and sprinkle with half the salt and pepper(s).
Drain any liquid from the bowl of squash. Add remaining 1/2 Tbsp olive oil, remaining salt and pepper(s), and herbs, and toss well to coat. Add squash to pan, arranging around chicken.
Bake for 20-30 minutes, until chicken is fully cooked and squash is tender. Transfer squash, onion, and chicken to a plate and keep warm.
Optional extra for later (or if you have two ovens/a toaster oven): roast the seeds on a lightly oiled pan in a single layer, sprinkled with paprika and red pepper (and, optionally, salt), at 375 degrees F for about 15 minutes, stirring about every 5 minutes, until seeds are browned and start to pop. Enjoy separately or sprinkled over the squash.