Curried roasted butternut squash and chicken

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 219.2
  • Total Fat: 5.6 g
  • Cholesterol: 67.0 mg
  • Sodium: 322.3 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 4.2 g
  • Protein: 28.1 g

View full nutritional breakdown of Curried roasted butternut squash and chicken calories by ingredient
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Number of Servings: 4


    1 butternut squash, cubed and seeded
    1 tbsp olive oil
    1 medium onion, sliced
    1 large chicken breast, cubed
    1 tsp fresh ginger, grated
    1 tbsp garam masala or curry powder
    1 tsp ground cumin


Roast the cubed butternut squash at 375 degrees for one hour, flipping the pieces over halfway through.

Saute the onion in some oil or butter until tender, about 5 minutes. Add the spices and cook for another minute. Add the chicken and stir to coat. Add enough chicken broth to cover and simmer until the chicken is cooked, 8 - 10 minutes. In the meantime, cut the peels off the squash and add.

Serve with brown rice.

Number of Servings: 4

Recipe submitted by SparkPeople user MEDIOCREFRED.

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