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5.0 from 3 votes

Chicken And Butternut Squash Bake

This Chicken and Butternut Squash Bake is a quick, delicious, and comforting meal for busy weeknights. It’s full of fall flavors and is a great way to enjoy a healthy, hearty meal without spending hours in the kitchen.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings: 5
Calories: 581 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 about 1 ¼ lb butternut squash peeled, seeded and cut into 1-inch pieces
  • 5 chicken thighs bone-in, skin-on
  • 4 lices bacon (optional) cut into ½ -inch thick pieces
  • 3 shallots peeled and quartered
  • 1 teaspoon dried thyme
  • 2 tablespoon maple syrup
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions

    Cup of Yum
  1. Preheat the oven to 375 F.
Precook chicken
  1. Heat 1 tablespoon of olive oil in a large non-stick skillet and over a medium heat. Season chicken with salt and pepper on both sides and place it skin side down in a skillet. Cook for 4-5 minutes until skin turns light brown, then flip and cook for another minute. Transfer chicken to paper towel lined plate and remove skillet from the heat.
Arrange squash and chicken in a baking pan
  1. In a large 13 x 9 inches baking pan arrange cubed butternut squash. Sprinkle with 1 teaspoon of thyme, ½ teaspoon of salt and ¼ teaspoon of pepper. Mix everything together. Top butternut squash with seared chicken and shallot wedges.
Make Maple-Balsamic vinaigrette
  1. In a small bowl whisk together 2 tablespoon of Maple syrup and 2 tablespoon of Balsamic vinegar.
Roast
  1. Roast butternut squash and chicken for 30 minutes. Remove from the oven, brush chicken with Maple-Balsamic vinaigrette and drizzle the remaining of it over the vegetables. Roast for another 10-15 minutes until squash is tender and chicken is cooked (meat thermometer reads 165 F)
Optional - fry bacon
  1. In a medium skillet and over medium heat add bacon and fry until fat is released and bacon is crispy.
  2. Finish the dish
  3. Remove chicken and butternut squash bake from the oven, sprinkle with crispy bacon and serve immediately.

Notes

  • How do you know when the chicken is done? The chicken is cooked when the internal temperature reaches 165°F. You can use a meat thermometer to check this.
  • Storage: This dish can be kept in the refrigerator for up to 3 days. Just make sure to store it in an airtight container.
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Nutrition Information

Calories 581kcal (29%) Carbohydrates 22.3g (7%) Protein 30.4g (61%) Fat 42.2g (65%) Saturated Fat 14.3g (72%) Cholesterol 177mg (59%) Sodium 759mg (32%) Potassium 848mg (24%) Fiber 2.4g (10%) Sugar 7.3g (15%) Calcium 88mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 581

% Daily Value*

Calories 581kcal 29%
Carbohydrates 22.3g 7%
Protein 30.4g 61%
Fat 42.2g 65%
Saturated Fat 14.3g 72%
Cholesterol 177mg 59%
Sodium 759mg 32%
Potassium 848mg 18%
Fiber 2.4g 10%
Sugar 7.3g 15%
Calcium 88mg 9%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.