Imagine a dish that transforms ordinary ingredients into a culinary masterpiece that will make your taste buds dance with joy! This baked butternut squash with grilled chicken breast is not just a meal—it's a flavor explosion that combines the sweet, caramelized goodness of roasted squash with perfectly seasoned, juicy chicken. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this recipe promises to elevate your cooking game and satisfy your deepest comfort food cravings.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 1 butternut squash, halved
- 4 chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the butternut squash cooks evenly and becomes tender.
- Prepare the butternut squash by cutting it in half lengthwise. Use a sharp knife to carefully cut through the tough skin. Once halved, scoop out the seeds and stringy insides using a spoon.
- Drizzle 1 tablespoon of olive oil over the cut sides of the butternut squash. Sprinkle with salt, pepper, and cinnamon. Rub the seasonings into the flesh to ensure even coverage.
- Place the butternut squash halves cut side down on a baking sheet lined with parchment paper. This will help with easy cleanup and prevent sticking.
- While the squash is baking, prepare the chicken breasts. Pat them dry with paper towels and season both sides with salt and pepper.
- In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Once the oil is hot, add the chicken breasts to the skillet.
- Sear the chicken breasts for about 5-7 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (75°C).
- Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes before slicing. This will help retain the juices.
- By this time, the butternut squash should have been baking for about 30-35 minutes. Check for doneness by piercing the flesh with a fork; it should be tender.
- Once the squash is done, remove it from the oven and let it cool slightly. You can scoop out some of the flesh to create a well for the chicken if desired.
- To serve, place a half of the butternut squash on each plate, top with sliced grilled chicken breast, and drizzle with any pan juices from the chicken for added flavor.
- Enjoy your delicious baked butternut squash with grilled chicken breast!
Tips
- Choose a firm, heavy butternut squash with no soft spots for the best flavor and texture.
- Use a sharp chef's knife when cutting the squash to ensure clean, safe cuts.
- Pat chicken breasts completely dry before seasoning to achieve a perfect golden-brown sear.
- Let the chicken rest after cooking to lock in maximum juiciness and flavor.
- For extra flavor, try adding fresh herbs like thyme or rosemary to the squash before roasting.
- Use a meat thermometer to ensure chicken reaches the safe internal temperature of 165°F.
- If you prefer, you can roast the chicken in the oven alongside the squash for a one-pan meal.
- Experiment with different spices like smoked paprika or cumin to customize the flavor profile.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 20g
Protein: 30g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 85mg
