Recipe: Roasted chicken and butternut squash

Mmm...squash...
Mmm…squash…

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.

Steaming hot out of the oven!
Steaming hot out of the oven!

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.

Worth the effort, I think (but maybe not on a weeknight again).
Worth the work, I think (but maybe not on a weeknight again).

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.

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2 thoughts on “Recipe: Roasted chicken and butternut squash

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