As the weather starts to cool down, our thoughts turn to warm and comforting dishes that can be savored on a chilly evening. One of the most comforting combinations out there has got to be chicken and butternut squash – the creamy sweetness of the squash pairs perfectly with the tender, savory flavor of the chicken. In this article, we’ll explore 20 delicious recipes that bring these two ingredients together in a variety of creative ways.
From pasta bakes to curries, soups to skillet dinners, there’s something for everyone on this list. Whether you’re looking for a quick and easy weeknight meal or a more indulgent weekend dinner, these creamy chicken and butternut squash recipes are sure to hit the spot.
Creamy Chicken and Butternut Squash Pasta Bake
Creamy Chicken and Butternut Squash Pasta Bake Recipe
Summary: A comforting and flavorful pasta bake recipe that combines the richness of cream, the sweetness of butternut squash, and the savory flavor of chicken.
Ingredients:
– 8 oz. pasta (such as penne or fusilli)
– 1 lb. boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium butternut squashes, peeled and diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions until al dente.
3. In a large skillet, cook chicken, butternut squash, onion, and garlic over medium-high heat until the chicken is cooked through and the squash is tender.
4. Stir in heavy cream and thyme; bring mixture to a simmer.
5. Combine cooked pasta, chicken mixture, and Parmesan cheese (if using) in a baking dish.
6. Bake for 15-20 minutes or until the top is golden brown.
Cooking Time: 30-35 minutes
Roasted Chicken and Butternut Squash Curry
Roasted Chicken and Butternut Squash Curry Recipe
This recipe combines the flavors of roasted chicken, sweet butternut squash, and warm spices to create a deliciously comforting curry. Perfect for a chilly evening or a special occasion.
Ingredients:
– 1 whole chicken (3-4 lbs), rinsed and patted dry
– 2 medium butternut squashes, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– 1 can (14 oz) coconut milk
Instructions:
1. Preheat oven to 425°F (220°C).
2. Season the chicken with salt, pepper, and cumin.
3. Roast the chicken in a roasting pan for 45 minutes, or until cooked through.
4. Meanwhile, toss the squash cubes with olive oil, garlic, and curry powder. Spread on a baking sheet and roast for 30-40 minutes, or until tender.
5. In a large skillet, combine the roasted squash, onion, and coconut milk. Simmer over medium heat for 10-15 minutes, stirring occasionally, until the flavors have melded together.
6. Serve the roasted chicken with the curry sauce spooned over the top.
Cooking Time: About 1 hour and 30 minutes total.
Butternut Squash and Chicken Stuffed Shells
This recipe combines the comforting flavors of butternut squash and chicken with the classic Italian dish, stuffed shells. The result is a creamy, savory, and slightly sweet pasta dish perfect for a cozy fall evening.
Ingredients:
– 12 jumbo pasta shells
– 1 medium butternut squash (about 2 lbs)
– 1 lb boneless, skinless chicken breast, cooked and diced
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 cup grated Parmesan cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions. Drain and set aside.
3. Roast the butternut squash in the oven for about 45 minutes, or until tender. Scoop out the flesh and blend with onion, garlic, and a pinch of salt and pepper.
4. In a large mixing bowl, combine cooked chicken, roasted squash mixture, Parmesan cheese, and heavy cream. Mix well.
5. Stuff each pasta shell with the chicken-squash mixture and place in a baking dish. Cover with foil and bake for 20-25 minutes, or until heated through.
Cooking Time: 45-50 minutes
Slow Cooker Chicken and Butternut Squash Stew
Warm up with this comforting slow cooker stew that combines the flavors of chicken, butternut squash, and spices. Perfect for a cozy evening or a quick weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 medium butternut squash (about 2 lbs)
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 can diced tomatoes (14.5 oz)
Instructions:
1. In the slow cooker, combine chicken, squash, onion, garlic, cumin, smoked paprika, salt, and pepper.
2. Pour in the diced tomatoes.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve hot, garnished with chopped fresh cilantro (optional).
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Chicken and Butternut Squash Risotto
A creamy and comforting Italian-inspired dish that combines the rich flavors of roasted chicken and butternut squash with Arborio rice.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/2 cup white wine (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Preheat oven to 400°F (200°C). Toss chicken with olive oil, salt, and pepper; roast for 25-30 minutes or until cooked through.
2. Meanwhile, sauté onion and garlic in a large skillet over medium heat until softened. Add cubed butternut squash and cook for an additional 5 minutes.
3. In a separate pot, heat chicken broth to a simmer. Gradually add Arborio rice, stirring constantly to prevent lumps.
4. Cook for 20-25 minutes or until rice is creamy and tender. If using wine, add it after 15 minutes of cooking.
5. Stir in roasted chicken and squash mixture. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley.
Cooking Time: Approximately 45-50 minutes.
Spicy Chicken and Butternut Squash Tacos
A flavorful twist on traditional tacos, this recipe combines the spiciness of chicken with the sweetness of butternut squash.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into small pieces
– 1 medium butternut squash, peeled and diced
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, cumin, smoked paprika, and cayenne pepper.
3. Add chicken and butternut squash to the bowl; toss to coat evenly with the spice mixture.
4. Season with salt and pepper to taste.
5. Bake for 25-30 minutes or until chicken is cooked through and squash is tender.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos by placing chicken and squash mixture onto tortillas, and top with desired toppings.
Cooking Time: 25-30 minutes
Grilled Chicken with Butternut Squash Mash
Elevate your dinner game with this flavorful and nutritious combination of grilled chicken and creamy butternut squash mash.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup heavy cream or half-and-half
– 1 tsp brown sugar
– 1/4 tsp ground cumin
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, salt, and black pepper.
3. Brush the mixture evenly onto both sides of the chicken breasts.
4. Grill chicken for 5-6 minutes per side or until cooked through.
5. Meanwhile, bake the butternut squash at 400°F (200°C) for 45 minutes, or until tender.
6. Scoop out the squash flesh and mash with heavy cream, brown sugar, and cumin.
7. Serve grilled chicken with butternut squash mash.
Cooking Time: 30-40 minutes
Butternut Squash and Chicken Quesadillas
Transform the flavors of fall into a delicious Mexican-inspired dish with these roasted butternut squash and chicken quesadillas. This recipe combines the sweetness of roasted squash with the savory flavor of shredded chicken, all wrapped up in a crispy tortilla.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 lb boneless, skinless chicken breast
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 4 large flour tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: sour cream, salsa, avocado
Instructions:
1. Preheat oven to 400°F.
2. Roast the butternut squash for 45 minutes, or until tender. Scoop out the flesh and set aside.
3. Cook the chicken breast in a skillet with olive oil, onion, garlic, cumin, paprika, salt, and pepper until cooked through. Shred the chicken into bite-sized pieces.
4. In a large skillet, melt 1 tbsp of butter over medium heat. Place a tortilla in the skillet and sprinkle shredded cheese on half of the tortilla.
5. Add the roasted squash and chicken on top of the cheese.
6. Fold the tortilla in half to enclose the filling.
7. Cook for 2-3 minutes, until the tortilla is crispy and the cheese is melted.
8. Repeat with remaining ingredients.
Cooking Time: 1 hour
Chicken and Butternut Squash Shepherd’s Pie
A comforting twist on the classic shepherd’s pie, this recipe combines juicy chicken, roasted butternut squash, and creamy mashed potatoes for a satisfying and flavorful meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 medium butternut squashes, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 cups mashed potatoes
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken, onion, garlic, and thyme; cook until chicken is browned and cooked through.
3. Add squash, peas and carrots, salt, and pepper; stir to combine. Cook for an additional 5 minutes.
4. Transfer mixture to a 9×13 inch baking dish. Top with mashed potatoes and sprinkle with cheddar cheese (if using).
5. Bake for 25-30 minutes or until potatoes are golden brown.
Cooking Time: 35-40 minutes
Baked Chicken with Butternut Squash and Sage
A harmonious union of flavors, this recipe combines the richness of roasted chicken with the natural sweetness of butternut squash and the earthy charm of sage.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 2 tablespoons butter
– 2 cloves garlic, minced
– 2 teaspoons chopped fresh sage
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together olive oil, butter, garlic, and sage.
3. Add the chicken and toss until coated with the mixture.
4. Place the butternut squash cubes around the chicken in a single layer.
5. Season with salt and pepper to taste.
6. Roast for 35-40 minutes or until the chicken is cooked through and the squash is tender.
Butternut Squash and Chicken Coconut Soup
Warm up with this creamy and comforting Butternut Squash and Chicken Coconut Soup recipe. A perfect blend of sweet and savory, it’s sure to become a new favorite.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) full-fat coconut milk
– 4 cups chicken broth
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot or Dutch oven, sauté the onions and garlic in a little oil until softened.
2. Add the chicken and cook until browned, about 5 minutes.
3. Add the butternut squash, coconut milk, chicken broth, cumin, turmeric, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the squash is tender.
4. Use an immersion blender (or transfer to a blender in batches) to puree the soup until smooth.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 45-50 minutes
Chicken and Butternut Squash Stir-Fry
In this vibrant stir-fry, the sweetness of roasted butternut squash pairs perfectly with savory chicken, all wrapped up in a flavorful sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 medium butternut squashes, peeled and cubed
– 2 tbsp vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
– 1 tbsp soy sauce
– 1 tbsp honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash with 1 tbsp oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
2. In a large skillet, heat remaining 1 tbsp oil over medium-high. Add chicken; cook for 5-6 minutes or until cooked through. Remove from skillet.
3. Add onion, garlic, and ginger to skillet; cook for 2-3 minutes or until onion is translucent.
4. Stir in soy sauce and honey. Bring mixture to a simmer.
5. Add roasted squash and chicken back into the skillet; stir-fry for an additional 1-2 minutes or until everything is well coated with the sauce.
6. Season with salt and pepper to taste. Serve hot over rice or noodles.
Cooking Time: 45-50 minutes
Butternut Squash and Chicken Enchiladas
A flavorful twist on traditional enchiladas, this recipe combines the natural sweetness of roasted butternut squash with the savory goodness of chicken.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 lb boneless, skinless chicken breast or thighs, cut into small pieces
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can enchilada sauce (red or green)
– 6-8 corn tortillas
– 1 cup shredded Monterey Jack cheese
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F.
2. Toss squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large skillet, cook chicken, onion, and garlic over medium-high heat until the chicken is cooked through.
4. In a separate pan, warm tortillas over medium heat for 30 seconds on each side. This will make them more pliable.
5. Assemble enchiladas by spooning roasted squash mixture onto a tortilla, followed by shredded chicken, and topped with enchilada sauce. Roll up and place seam-side down in a baking dish.
6. Cover with foil and bake for 20-25 minutes or until the cheese is melted and bubbly.
Cook Time: 45-50 minutes
One-Pan Chicken and Butternut Squash Skillet
This hearty skillet meal is perfect for a weeknight dinner, as it’s quick to prepare and cooks in just one pan. With the sweetness of butternut squash and the savory flavor of chicken, this dish is sure to become a family favorite.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Heat the olive oil in a large cast-iron skillet over medium-high heat.
3. Add the chicken and cook until browned, about 5 minutes.
4. Add the onion and garlic; cook until softened, about 3 minutes.
5. Add the squash and cumin; cook for an additional 2 minutes.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the squash is tender.
7. Season with salt and pepper to taste.
8. Garnish with chopped cilantro, if desired.
Cooking Time: 30-35 minutes
Chicken and Butternut Squash Pot Pie
A comforting and flavorful pot pie filled with tender chicken, sweet butternut squash, and flaky pastry crust.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 medium butternut squashes (about 3 lbs), peeled, seeded, and cubed
– 2 tablespoons butter
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup all-purpose flour
– 1/2 cup chicken broth
– 1/2 cup heavy cream
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the chicken, butternut squash, onion, and garlic until the vegetables are tender.
3. Add thyme, salt, and pepper; stir to combine.
4. Roll out the pie crust and place it in a 9-inch pie dish.
5. Fill the pie crust with the chicken-squash mixture and pour over the flour, chicken broth, and heavy cream.
6. Roll out the remaining pie crust to cover the filling; crimp edges to seal.
7. Bake for 40-45 minutes or until the crust is golden brown.
Butternut Squash and Chicken Alfredo
Elevate a classic pasta dish with the warmth of roasted butternut squash and the savory flavor of chicken. This comforting recipe combines the best of both worlds in one delicious plate.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 medium butternut squashes (about 2 lbs)
– 1 cup pasta of your choice (fettuccine or spaghetti work well)
– 1/4 cup unsalted butter
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squashes for 45-50 minutes, or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, sauté chicken breast in butter until cooked through. Remove from heat and let rest.
5. Add garlic to the skillet and cook for an additional minute.
6. Combine heavy cream and Parmesan cheese. Stir into the skillet with the garlic mixture.
7. Toss cooked pasta with the creamy sauce, then add roasted butternut squash and chicken breast. Season with salt and pepper to taste.
8. Garnish with chopped parsley, if desired.
Cooking Time: 1 hour 15 minutes
Chicken and Butternut Squash Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the comforting warmth of roasted chicken and butternut squash with the sweetness of bell peppers.
Ingredients:
– 4 large bell peppers, any color
– 1 lb boneless, skinless chicken breast or thighs, cut into small pieces
– 2 medium butternut squash, peeled, seeded, and chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp cumin
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roast the chicken, butternut squash, onion, and garlic in a large bowl until tender, about 30 minutes.
3. Stuff each bell pepper with the roasted mixture, dividing it evenly among the peppers.
4. Top with shredded cheese (if using) and bake for an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
Butternut Squash and Chicken Grain Bowl
This hearty grain bowl combines the natural sweetness of roasted butternut squash with savory chicken, crunchy pecans, and a hint of spice.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 lb boneless, skinless chicken breast
– 1 cup cooked white rice
– 1/4 cup chopped pecans
– 2 tbsp olive oil
– 1 tsp ground cumin
– Salt and pepper to taste
– Optional: avocado slices, feta cheese, or cilantro for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. Place squash on a baking sheet, cut side up, and drizzle with olive oil, cumin, salt, and pepper.
4. Roast for 45-50 minutes or until tender.
5. Meanwhile, cook chicken breast according to your preference (grilled, baked, or sautéed).
6. Cook rice according to package instructions.
7. Assemble the grain bowl by placing roasted squash, cooked chicken, and cooked rice in a bowl.
8. Top with chopped pecans and desired toppings.
Cooking Time: 1 hour 15 minutes
Chicken and Butternut Squash Lasagna
This recipe combines the comforting flavors of chicken and butternut squash with the classic Italian dish, lasagna. The result is a rich and satisfying meal perfect for a chilly evening.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 medium butternut squash (about 2 lbs)
– 8 lasagna noodles
– 2 cups marinara sauce
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the chicken and butternut squash in a baking dish with some olive oil, salt, and pepper until cooked through.
3. Cook lasagna noodles according to package instructions.
4. In a large skillet, combine marinara sauce and roasted chicken and squash. Simmer for 10 minutes.
5. Assemble the lasagna by spreading a layer of the chicken and squash mixture, followed by lasagna noodles, ricotta cheese, and mozzarella cheese. Repeat this process two more times, finishing with a layer of mozzarella cheese.
6. Bake for 25-30 minutes or until golden brown.
Cooking Time: 45-50 minutes
Butternut Squash and Chicken Pizza with Caramelized Onions
Butternut Squash and Chicken Pizza with Caramelized Onions
A delicious twist on traditional pizza, this recipe combines the sweetness of roasted butternut squash, the savory flavor of chicken, and the caramelized goodness of onions.
Ingredients:
• 1 lb boneless, skinless chicken breast
• 1 medium butternut squash (about 2 lbs)
• 1 large onion, thinly sliced
• 1 cup pizza sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• Pizza dough (homemade or store-bought)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the butternut squash: Peel, seed, and dice the squash into 1-inch cubes. Toss with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 30 minutes.
3. Caramelize the onions: Heat 1 tbsp olive oil in a pan over medium-low heat. Add sliced onions and cook, stirring occasionally, for 20-25 minutes or until golden brown.
4. Prepare the chicken: Season with salt, pepper, and your favorite herbs. Grill or bake until cooked through, then chop into small pieces.
5. Assemble the pizza: Roll out the pizza dough to desired thickness. Spread pizza sauce, roasted squash, caramelized onions, and chopped chicken on top of the dough. Sprinkle with mozzarella cheese.
6. Bake for 15-20 minutes or until crust is golden brown and cheese is melted.
Cooking time: Approximately 45-50 minutes
Summary
Get cozy with these 20 creamy chicken and butternut squash comfort recipes! From pasta bakes to curry, risottos to tacos, there’s something for everyone. Try out Creamy Chicken and Butternut Squash Pasta Bake, Roasted Chicken and Butternut Squash Curry, or Slow Cooker Chicken and Butternut Squash Stew. Or, get adventurous with Spicy Chicken and Butternut Squash Tacos or Grilled Chicken with Butternut Squash Mash. Whatever you choose, these recipes are sure to warm your heart and belly.
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