Butternut squash and chicken are a match made in culinary heaven. This versatile duo offers a delightful combination of sweet, savory, and comforting flavors.
Whether you’re a seasoned home cook or a beginner in the kitchen, this collection of 15+ butternut squash and chicken recipes is sure to inspire and satisfy your cravings.
From hearty soups and stews to creative pizzas and salads, there’s something for everyone to enjoy.
Get ready to explore the endless possibilities of this dynamic pairing and elevate your dinner game!
25+ Delicious Butternut Squash and Chicken Recipes to Try Today!
These 25+ recipes demonstrate the versatility and deliciousness of this combination.
Whether you’re looking for a cozy weeknight meal or a show-stopping dish for guests, you’re sure to find inspiration in this collection.
So, dive into the world of butternut squash and chicken and discover new flavor combinations that will delight your taste buds.
Butternut Squash and Chicken Curry
This Butternut Squash and Chicken Curry is a delightful fusion of flavors. The sweetness of the butternut squash complements the spicy warmth of the curry, creating a well-balanced dish.
The coconut milk adds a creamy richness, while the chicken provides a hearty protein source. This curry is perfect served over rice or with naan bread.
Ingredients:
- 1 large butternut squash, peeled and cubed
- 1 boneless, skinless chicken breast, cut into cubes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Heat a large skillet over medium heat with a drizzle of olive oil. Add the chicken and cook until browned on all sides. Remove from the pan and set aside.
- In the same skillet, add the onion and cook until softened. Add the garlic and ginger and cook for 30 seconds more.
- Stir in the curry powder, cumin, and garam masala. Cook for 30 seconds until fragrant.
- Add the butternut squash and cook for 5 minutes.
- Pour in the coconut milk and chicken broth. Bring to a simmer, then reduce heat and let simmer for 15-20 minutes, or until the chicken is cooked through and the squash is tender.
- Season with salt and pepper to taste. Garnish with fresh cilantro.
This recipe is a fantastic way to incorporate more vegetables into your diet while enjoying a delicious and satisfying meal.
The combination of butternut squash and chicken creates a comforting and flavorful dish that is perfect for any occasion.
Feel free to experiment with different spices and ingredients to create your own unique version of this curry.
Butternut Squash and Chicken Salad
This Butternut Squash and Chicken Salad is a healthy and flavorful option for a quick and easy meal.
The combination of sweet, savory, and crunchy elements creates a satisfying and delicious salad.
It’s packed with nutrients and can be enjoyed on its own or served with a side of bread or crackers.
Ingredients:
- 1 large butternut squash, roasted and cubed
- 1 cooked chicken breast, shredded
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/4 cup crumbled feta cheese
- For the vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the roasted butternut squash, shredded chicken, dried cranberries, pecans, and feta cheese.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
- Pour the vinaigrette over the salad and toss to coat.
This versatile salad can be customized to your liking by adding or substituting ingredients. For example, you could add avocado, apple slices, or goat cheese for additional flavor and texture. This salad is perfect for meal prepping or taking to work as a healthy lunch option.
Roasted Butternut Squash and Chicken with Maple Glaze
This Roasted Butternut Squash and Chicken with Maple Glaze is a delicious and easy-to-prepare meal. The combination of sweet and savory flavors creates a satisfying and comforting dish.
The maple glaze adds a touch of richness and caramelization to the chicken and squash.
Ingredients:
- 1 large butternut squash, peeled and cubed
- 1 whole chicken, cut into pieces
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the maple glaze:
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon balsamic vinegar
Instructions:
- Preheat oven to 400°F (200°C).
- Toss the butternut squash with olive oil, thyme, salt, and pepper. Spread in a single layer on a baking sheet.
- Season the chicken pieces with salt and pepper. Place on a separate baking sheet.
- Roast the butternut squash and chicken for 30-40 minutes, or until the chicken is cooked through and the squash is tender.
- While the chicken and squash are roasting, whisk together the maple syrup, Dijon mustard, and balsamic vinegar to make the glaze.
- Brush the maple glaze over the chicken and butternut squash for the last 5 minutes of roasting.
This recipe is a great way to use up butternut squash and chicken. It’s a versatile dish that can be served with a variety of sides, such as roasted potatoes, quinoa, or a green salad. For a more substantial meal, serve with a side of mashed potatoes or a creamy risotto.
Butternut Squash and Chicken Soup
This Butternut Squash and Chicken Soup is a warm and comforting dish that is perfect for cold weather. The creamy texture and rich flavors make it a satisfying meal. The soup is packed with nutrients and is a great way to incorporate more vegetables into your diet.
Ingredients:
- 1 large butternut squash, peeled and cubed
- 1 boneless, skinless chicken breast
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups chicken broth
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Heavy cream or Greek yogurt for garnish
Instructions:
- In a large pot, sauté the onion, carrots, and celery in olive oil until softened.
- Add garlic and cook for 30 seconds more.
- Stir in the butternut squash, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until the squash is tender and the chicken is cooked through.
- Remove the chicken from the pot and shred it.
- Return the shredded chicken to the soup.
- Puree the soup using an immersion blender or by transferring it to a blender in batches.
- Return the soup to the pot and heat through.
- Serve hot, garnished with heavy cream or Greek yogurt, if desired.
This versatile soup can be customized to your liking by adding different vegetables, herbs, or spices. You can also add noodles or rice for a more substantial meal. This soup is perfect for meal prepping or freezing for a quick and easy dinner on busy nights.
Butternut Squash and Chicken Stuffed Acorn Squash
This Butternut Squash and Chicken Stuffed Acorn Squash is a beautiful and delicious dish that is perfect for entertaining or a special occasion. The combination of flavors and textures creates a satisfying and flavorful meal. The acorn squash provides a natural bowl for the hearty filling, making it a visually appealing dish.
Ingredients:
- 2 acorn squash
- 1 boneless, skinless chicken breast, cooked and shredded
- 1 cup cooked rice
- 1/2 cup grated cheddar cheese
- 1/4 cup chopped pecans
- 1/4 cup dried cranberries
- 1 tablespoon melted butter
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Cut the acorn squash in half lengthwise and remove the seeds.
- Place the acorn squash halves cut-side down on a baking sheet and bake for 20-25 minutes, or until tender.
- In a large bowl, combine the shredded chicken, cooked rice, cheddar cheese, pecans, and cranberries. Season with salt and pepper.
- Fill the acorn squash halves with the chicken mixture.
- Drizzle with melted butter.
- Bake for an additional 15-20 minutes, or until the filling is heated through and the squash is golden brown.
This recipe can be customized by adding different ingredients to the filling, such as chopped apples, spinach, or mushrooms. You can also use different types of cheese, such as Monterey Jack or Swiss. This dish is a great way to impress your guests and is sure to be a crowd-pleaser.
Butternut Squash and Chicken Quesadillas
These Butternut Squash and Chicken Quesadillas are a delicious and satisfying meal that is perfect for a quick and easy dinner. The combination of flavors and textures creates a flavorful and satisfying dish. These quesadillas are also a great option for meal prep or lunch.
Ingredients:
- 1 large butternut squash, roasted and cubed
- 1 cooked chicken breast, shredded
- 1 cup shredded cheddar cheese
- 4 flour tortillas
- Olive oil for brushing
Instructions:
- Preheat a large skillet over medium heat.
- Brush one side of a tortilla with olive oil and place it in the skillet.
- Sprinkle half of the shredded chicken and butternut squash over the tortilla. Top with half of the shredded cheese.
- Place another tortilla on top and brush the top with olive oil.
- Cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted.
- Repeat with the remaining ingredients.
- Cut the quesadillas into wedges and serve with sour cream, salsa, and guacamole, if desired.
These quesadillas can be customized by adding different ingredients to the filling, such as black beans, corn, or jalapeños. You can also use different types of cheese, such as Monterey Jack or pepper Jack. These quesadillas are a versatile and delicious dish that can be enjoyed by people of all ages.
Butternut Squash and Chicken Stir-Fry
This Butternut Squash and Chicken Stir-Fry is a quick and easy weeknight meal that is packed with flavor and nutrients. The combination of sweet, savory, and crunchy elements creates a satisfying and delicious dish. It’s a great way to incorporate more vegetables into your diet and is perfect for those looking for a healthy and flavorful meal.
Ingredients:
- 1 large butternut squash, peeled and cubed
- 1 boneless, skinless chicken breast, sliced
- 1 red bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/2 teaspoon red pepper flakes (optional)
- Green onions, sliced, for garnish
Instructions:
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, and red pepper flakes.
- Heat a large skillet or wok over high heat. Add a drizzle of olive oil.
- Add chicken and cook until browned. Remove from skillet.
- Add butternut squash, bell pepper, and onion to the skillet. Stir-fry for 5 minutes, or until slightly softened.
- Return chicken to the skillet and pour the sauce over the ingredients. Stir to coat.
- Cook for 2-3 minutes, or until the sauce has thickened and the vegetables are tender-crisp.
- Garnish with green onions and serve over rice.
This versatile stir-fry can be customized with your favorite vegetables and proteins. You can also adjust the level of spice by adding more or less red pepper flakes. This dish is perfect for meal prepping or taking to work as a healthy lunch option.
Butternut Squash and Chicken Tacos
These Butternut Squash and Chicken Tacos are a delicious and easy-to-make meal that is perfect for a casual gathering or a weeknight dinner. The combination of sweet and savory flavors creates a unique and flavorful taco. The tacos are customizable and can be made to suit your taste preferences.
Ingredients:
- 1 large butternut squash, roasted and cubed
- 1 cooked chicken breast, shredded
- Corn tortillas
- Your favorite taco toppings: shredded cheese, salsa, guacamole, sour cream, lettuce, etc.
Instructions:
- Warm the corn tortillas according to package directions.
- Fill the tortillas with shredded chicken and roasted butternut squash.
- Top with your desired toppings.
These tacos are a great way to use up leftover roasted butternut squash and chicken. They are also a perfect dish for sharing and can be easily adapted to accommodate different dietary restrictions. This recipe is a fun and creative way to enjoy butternut squash and chicken.
Butternut Squash and Chicken Fried Rice
This Butternut Squash and Chicken Fried Rice is a delicious and satisfying meal that is perfect for using up leftovers. The combination of flavors and textures creates a comforting and flavorful dish. It’s a quick and easy meal that is perfect for busy weeknights.
Ingredients:
- 2 cups cooked rice
- 1 cup cooked chicken, shredded
- 1 cup butternut squash, roasted and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 eggs, beaten
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Green onions, sliced, for garnish
Instructions:
- Heat a large skillet or wok over medium heat with a drizzle of olive oil.
- Add onion and garlic and cook until softened.
- Push the onion and garlic to the side of the skillet and add the beaten eggs. Scramble the eggs until cooked through.
- Add the cooked rice, chicken, and butternut squash to the skillet. Stir-fry until heated through.
- Pour soy sauce, oyster sauce, and sesame oil over the fried rice. Stir to combine.
- Garnish with green onions and serve immediately.
This fried rice can be customized with your favorite vegetables and proteins. You can also add other ingredients such as peas, carrots, or shrimp. This dish is a great way to use up leftover rice and is a perfect meal for the whole family.
Butternut Squash and Chicken Pizza
This Butternut Squash and Chicken Pizza is a delicious and satisfying meal that is perfect for a weeknight dinner or a casual gathering. The combination of sweet, savory, and cheesy flavors creates a unique and flavorful pizza. It’s a great way to use up leftover roasted butternut squash and chicken.
Ingredients:
- 1 pre-made pizza crust
- 1 cup pizza sauce
- 1 cup shredded mozzarella cheese
- 1 cup cooked chicken, shredded
- 1 cup roasted butternut squash, cubed
- 1/2 cup caramelized onions
- Fresh basil, for garnish
Instructions:
- Preheat oven to 425°F (220°C).
- Spread pizza sauce evenly over the pizza crust.
- Top with mozzarella cheese, shredded chicken, roasted butternut squash, and caramelized onions.
- Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Garnish with fresh basil and serve immediately.
This pizza is customizable and can be topped with your favorite pizza toppings. You can also use a homemade pizza crust for a more authentic taste. This pizza is a fun and creative way to enjoy butternut squash and chicken.
Butternut Squash and Chicken Pot Pie
This Butternut Squash and Chicken Pot Pie is a classic comfort food that is perfect for a cold day. The creamy filling and flaky crust make this pot pie a satisfying and delicious meal. It’s a perfect dish for sharing and is sure to be a crowd-pleaser.
Ingredients:
- 1 pre-made pie crust
- 1 cup cooked chicken, shredded
- 2 cups mashed potatoes
- 1 cup cooked butternut squash, mashed
- 1 can cream of chicken soup
- 1/2 cup milk
- 1/4 cup butter
- 1/4 cup flour
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine shredded chicken, mashed potatoes, mashed butternut squash, cream of chicken soup, and milk. Season with salt and pepper.
- Roll out the pie crust and place it in a pie dish.
- Pour the chicken and butternut squash mixture into the pie crust.
- Cover with the remaining pie crust and crimp the edges.
- Cut a few vents in the top crust.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
This pot pie can be made ahead of time and frozen for a quick and easy meal on a busy weeknight. You can also add other vegetables to the filling, such as peas or carrots. This pot pie is a classic and comforting dish that is perfect for any occasion.
Butternut Squash and Chicken Stuffed Peppers
These Butternut Squash and Chicken Stuffed Peppers are a healthy and flavorful meal that is perfect for a weeknight dinner. The combination of sweet and savory flavors creates a delicious and satisfying dish. It’s a great way to use up leftover chicken and rice.
Ingredients:
- 4 bell peppers
- 1 cup cooked chicken, shredded
- 1 cup cooked rice
- 1 cup roasted butternut squash, cubed
- 1/2 cup grated cheddar cheese
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a large bowl, combine shredded chicken, cooked rice, roasted butternut squash, cheddar cheese, chopped onion, and chopped green bell pepper. Season with salt and pepper.
- Stuff the bell peppers with the chicken and rice mixture.
- Place the stuffed peppers in a baking dish.
- Bake for 30-35 minutes, or until the peppers are tender.
These stuffed peppers can be customized with your favorite fillings and toppings. You can also use different types of peppers, such as poblano or Anaheim. This dish is a healthy and satisfying meal that is perfect for the whole family.
Note: More recipes are coming soon!
