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How to Make Creamy Chicken and Butternut Squash Bake
- Prepare the butternut squash: Toss the squash cubes with a bit of olive oil, salt, and pepper. Spread them out on a baking sheet and roast at 200°C (400°F) for about 20 minutes or until tender and lightly browned.
- Cook the chicken: While the squash is roasting, heat olive oil in a pan over medium heat. Add chicken pieces and cook until lightly browned but not fully cooked through. Remove and set aside.
- Sauté aromatics: In the same pan, add onion and garlic. Cook until softened and fragrant.
- Make the creamy sauce: Stir in the heavy cream and dried herbs. Let it simmer gently for a few minutes to thicken slightly.
- Combine ingredients: In a baking dish, mix the roasted butternut squash, sautéed onion and garlic, and chicken pieces. Pour the creamy sauce over everything and gently stir to coat.
- Bake: Sprinkle grated Parmesan cheese on top (if using) and bake the dish at 180°C (350°F) for 20-25 minutes until bubbly and golden on top.
- Garnish and serve: Sprinkle with fresh parsley or sage before serving.
Serving Suggestions
This creamy bake is delicious on its own or served alongside a crisp green salad or steamed vegetables for a complete meal. Leftovers also reheat beautifully, making it great for next-day lunches or dinners.
Final Thoughts
The Creamy Chicken and Butternut Squash Bake is a comforting, satisfying dish that brings together the sweetness of squash with savory chicken and a luscious sauce. It’s a simple yet elegant meal perfect for busy weeknights or weekend dinners when you want something cozy and delicious.
Give this recipe a try—you might just find your new favorite comfort food!
Would you like me to create a lighter version or suggest some ingredient swaps for dietary preferences?
