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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 267.7
  • Total Fat: 7.3 g
  • Cholesterol: 75.5 mg
  • Sodium: 327.5 mg
  • Total Carbs: 18.9 g
  • Dietary Fiber: 4.7 g
  • Protein: 32.5 g

View full nutritional breakdown of Baked Butternut Squash Chicken calories by ingredient
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Baked Butternut Squash Chicken

Submitted by: SLEEPAWAYCAMPR

Introduction

A potassium and vitamin loaded take on baked chicken using roasted butternut squash. This chicken is super moist and full of flavor. It takes a while to make but it is well worth it. A potassium and vitamin loaded take on baked chicken using roasted butternut squash. This chicken is super moist and full of flavor. It takes a while to make but it is well worth it.
Number of Servings: 4

Ingredients

    3 cups cubed butternut squash (about 1 medium squash)
    2 Tsp Olive Oil
    3 cloves minced garlic
    Kosher or Sea salt
    Pepper
    1/2 Cup fat free milk
    1 Lb Boneless Skinless chicken breast
    1 Oz Shredded Mozarella cheese
    1 oz shredded asiago or parmesan cheese

Directions

Peel and cube butternut squash, discard seeds. Tip: to make peeling easier place squash in large pot with about an inch of water. Cover, bring to a boil then reduce heat and simmer for about 10-15 minutes. allow to cool, when squash has cooled enough to handle peel with vegetable peeler.

Heat oven to 350. Toss squash with olive oil, garlic and salt/ pepper to taste. Lay in a single layer on a large cookie sheet. Roast in oven for 20 minutes.
Puree squash with milk in blender or food processor.
Spread half of the squash puree on the bottom of a baking pan. Place chicken breasts over squash. Cover the chicken with the rest of the squash puree. Sprinkle with mozzarella and asiago cheese.
Cover with foil and bake for 20 minutes at 350. Remove foil and continue to cook for about 10 more minutes until cheese is melted and bubbly.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user SLEEPAWAYCAMPR.






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