35+ Delicious February Squash and Chicken Recipes to Try This Month

As the winter chill starts to fade and February settles in, it’s the perfect time to embrace heartwarming meals that nourish both the body and soul. One versatile and nutritious combination that is perfect for the season is squash and chicken.

The natural sweetness of squash pairs wonderfully with the savory flavor of chicken, creating a variety of dishes that are satisfying and full of flavor.

Whether you’re looking for comforting soups, hearty casseroles, or light salads, this collection of 35+ February squash and chicken recipes has something for every taste and occasion.

Squash, especially in February, is in its prime, offering a rich array of nutrients like fiber, vitamins, and antioxidants. Combined with lean chicken, these dishes are not only delicious but also healthy, making them ideal for meal planning or family dinners.

In this article, we’ll explore a range of recipes that feature this dynamic duo, from classic comfort food to fresh, innovative dishes.

So, whether you’re a fan of roasted vegetables or enjoy a creamy soup, these recipes will help you make the most of February’s bounty and add variety to your weekly meal rotation.

35+ Delicious February Squash and Chicken Recipes to Try This Month

February is a month filled with opportunities to experiment in the kitchen, and what better way to start than by combining two nutritious ingredients: squash and chicken?

These recipes not only celebrate the season’s best produce but also provide balanced meals that are easy to prepare and full of flavor.

From hearty casseroles to light salads, the versatility of squash and chicken will have you coming back for more, meal after meal.

Whether you’re cooking for family, meal prepping for the week, or simply craving a comforting dish, these 35+ February squash and chicken recipes are sure to satisfy your taste buds and keep you nourished through the chilly days ahead.

Don’t be afraid to get creative with different squash varieties and cooking methods — there’s no limit to the delicious possibilities!

So, get your apron on and enjoy the hearty and healthy combinations that squash and chicken bring to your table this February.

Roasted February Squash & Chicken Thighs

This hearty and savory dish combines tender, juicy chicken thighs with the naturally sweet and earthy flavor of roasted February squash. The seasoning blend elevates both the chicken and the squash, making this meal perfect for a comforting winter dinner. The crispy skin on the chicken pairs beautifully with the caramelized squash, creating a satisfying balance of textures and flavors.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 medium February squash, peeled and cubed
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 1/2 cup chicken broth
• 1 tbsp honey (optional for sweetness)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the cubed February squash with olive oil, garlic powder, smoked paprika, salt, pepper, rosemary, and thyme.
3. Arrange the squash on a baking sheet, spreading it out in a single layer.
4. Rub the chicken thighs with olive oil, salt, and pepper, and place them on top of the squash.
5. Roast in the oven for 35-40 minutes or until the chicken is golden and cooked through, and the squash is soft and caramelized.
6. Remove from the oven, drizzle the chicken with honey if desired, and serve hot.

This roasted February squash and chicken thigh recipe offers a satisfying meal that is easy to prepare and rich in flavor. The sweetness of the squash complements the savory chicken, while the herbs add depth to the dish. Perfect for a chilly February evening, it provides warmth, nutrition, and a burst of seasonal ingredients. The honey adds an optional touch of sweetness, balancing the overall flavor profile and ensuring every bite is filled with delicious contrast.

Chicken & February Squash Soup

This creamy, comforting soup combines tender chunks of chicken with the mild sweetness of February squash. Simmered with fragrant herbs and spices, this soup is perfect for a cold winter day. The addition of coconut milk lends the soup a velvety texture, while the hearty chicken makes it a filling and nutritious option.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 medium February squash, peeled and diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup coconut milk
• 1 tsp cumin
• 1/2 tsp cinnamon
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 tbsp fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
2. Add the diced February squash, cumin, cinnamon, salt, and pepper to the pot, stirring to combine.
3. Pour in the chicken broth and bring the mixture to a simmer. Cook for 20 minutes or until the squash is tender.
4. Add the shredded chicken and coconut milk, stirring to incorporate. Simmer for another 5 minutes.
5. Use an immersion blender or regular blender to blend the soup to your desired consistency. For a chunkier soup, blend only half of the mixture.
6. Taste and adjust seasoning as necessary, then serve with a sprinkle of fresh cilantro.

This Chicken & February Squash Soup is a creamy and nutritious meal that will warm you up from the inside out. The coconut milk creates a smooth, rich texture, while the mild sweetness of the squash adds a comforting flavor to the hearty chicken. With the fragrant spices enhancing the dish, it becomes a perfect choice for a cozy evening or a lunch to look forward to. Garnished with fresh cilantro, the soup offers a burst of color and freshness, making it a complete, satisfying meal.

February Squash Chicken Stir-Fry

This quick and easy stir-fry combines tender chicken strips with the crisp texture of February squash, along with a variety of colorful vegetables. The savory stir-fry sauce brings all the ingredients together, creating a delightful mix of flavors that are both light and filling. Ideal for a busy weeknight, this dish can be prepared in under 30 minutes.

Ingredients:

• 2 chicken breasts, thinly sliced
• 1 medium February squash, julienned
• 1 red bell pepper, julienned
• 1 carrot, julienned
• 1/2 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 tbsp olive oil
• 1/4 tsp red pepper flakes (optional for heat)
• 2 tbsp sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat olive oil in a large pan or wok over medium-high heat. Add the chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
2. In the same pan, add a bit more oil if needed and stir-fry the February squash, bell pepper, and carrot for about 3-4 minutes until they begin to soften but remain crisp.
3. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes.
4. Return the chicken to the pan, and pour the stir-fry sauce over the chicken and vegetables. Toss to coat evenly and cook for an additional 2-3 minutes to allow the sauce to thicken and coat everything.
5. Garnish with sesame seeds and sliced green onions before serving.

This February Squash Chicken Stir-Fry is a vibrant, flavorful dish that’s both healthy and satisfying. The combination of tender chicken, crisp vegetables, and a savory-sweet sauce creates a perfect harmony of textures and tastes. Whether you’re looking for a quick dinner or a light, healthy meal, this stir-fry is an excellent option that’s ready in under 30 minutes. The addition of sesame seeds and green onions adds a crunchy and fresh finish, making it an ideal way to enjoy February squash in a simple, yet delicious meal.

February Squash and Chicken Casserole

This comforting casserole combines chicken, February squash, and a creamy sauce to create a dish that’s perfect for family dinners. The squash absorbs the creamy, cheesy sauce while maintaining its texture, and the chicken provides a protein-packed foundation. Topped with a golden, crispy breadcrumb topping, this casserole is a hearty and satisfying meal.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 medium February squash, peeled and cubed
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup breadcrumbs
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
2. In a large bowl, combine the shredded chicken, cubed February squash, garlic powder, salt, pepper, and heavy cream. Stir in half of the shredded cheddar cheese.
3. Transfer the mixture into the prepared baking dish and spread it evenly.
4. Sprinkle the remaining cheddar cheese over the top of the casserole.
5. In a small bowl, combine the breadcrumbs with a tablespoon of olive oil, then sprinkle the breadcrumb mixture over the casserole.
6. Bake for 25-30 minutes, until the casserole is bubbly and the top is golden brown.
7. Garnish with fresh parsley before serving.

This February Squash and Chicken Casserole is the ultimate comfort food, offering a creamy and cheesy dish that’s perfect for cold nights. The combination of squash and chicken provides a nutritious balance, while the creamy sauce and crispy breadcrumb topping add richness and texture. This casserole is not only easy to make but also customizable—add extra vegetables or a different type of cheese to make it your own. It’s a crowd-pleasing, satisfying meal that the whole family will enjoy.

February Squash & Chicken Skillet with Sage Butter

This one-pan skillet dish combines succulent chicken breasts with roasted February squash and a fragrant sage butter sauce. The sage infuses the butter with an earthy aroma that complements the sweetness of the squash. The chicken remains juicy and tender, while the dish overall has a beautiful depth of flavor. It’s perfect for a simple yet elevated weeknight dinner.

Ingredients:

• 2 chicken breasts, boneless and skinless
• 1 medium February squash, peeled and cubed
• 4 tbsp unsalted butter
• 1 tbsp fresh sage, chopped
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1/2 cup chicken broth
• Fresh lemon wedges (for serving)

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
2. Cook the chicken breasts for about 6-7 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the cubed February squash and cook for 5-6 minutes, stirring occasionally, until the squash starts to soften and caramelize.
4. Add the butter and chopped sage to the skillet, letting the butter melt and the sage become fragrant, about 1-2 minutes.
5. Pour in the chicken broth and stir to combine. Return the chicken to the skillet, spooning some of the sage butter sauce over the chicken. Let everything simmer for 2-3 minutes to meld the flavors.
6. Serve the chicken and squash with a squeeze of fresh lemon juice.

The February Squash & Chicken Skillet with Sage Butter is an elegant yet simple dish that brings together sweet squash, juicy chicken, and aromatic sage in a way that feels luxurious. The sage butter sauce not only adds richness to the dish but also ties the flavors together beautifully. This meal is quick to make, yet impressive enough for a special dinner. The added lemon juice at the end brightens the dish, making it refreshing and balanced. A perfect example of how a few quality ingredients can create a dish full of flavor and comfort.

February Squash & Chicken Salad with Balsamic Vinaigrette

This light and healthy salad is a great way to enjoy the seasonal flavors of February squash while still incorporating lean protein. The roasted squash adds a sweet, caramelized flavor that pairs perfectly with the tender chicken and crisp greens. Topped with a tangy balsamic vinaigrette, this salad is both nutritious and refreshing—a perfect option for lunch or a light dinner.

Ingredients:

• 2 chicken breasts, grilled or roasted
• 1 medium February squash, cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 cups mixed greens (spinach, arugula, or kale)
• 1/4 cup crumbled feta cheese
• 1/4 cup walnuts, toasted
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp honey (optional for sweetness)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed February squash with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, stirring halfway through, until golden and tender.
2. While the squash roasts, grill or roast the chicken breasts until cooked through. Slice thinly against the grain.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, and honey (if using) to make the vinaigrette.
4. In a large bowl, combine the mixed greens, roasted squash, sliced chicken, crumbled feta, and toasted walnuts.
5. Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
6. Serve immediately, or chill for 30 minutes before serving.

This February Squash & Chicken Salad with Balsamic Vinaigrette is a vibrant and satisfying dish that’s perfect for those looking for a light yet filling meal. The roasted squash adds a comforting sweetness, while the tangy vinaigrette balances the flavors with a refreshing bite. The grilled chicken provides protein, and the feta and walnuts add texture and richness. This salad is a great way to showcase seasonal ingredients and enjoy a healthy, well-rounded dish. Whether served as a main or a side, it’s a meal that’s both nourishing and full of flavor.

February Squash and Chicken Stir-Fry with Peanut Sauce

This flavorful stir-fry combines tender strips of chicken with the crispness of February squash, all coated in a creamy and slightly spicy peanut sauce. The sauce adds a rich, nutty flavor that perfectly complements the fresh vegetables, making this a well-balanced dish. Served over rice or noodles, this stir-fry is a quick and satisfying weeknight dinner.

Ingredients:

• 2 chicken breasts, thinly sliced
• 1 medium February squash, julienned
• 1 red bell pepper, julienned
• 1/2 onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp fresh ginger, grated
• 1 garlic clove, minced
• 1/4 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp sriracha sauce (optional for heat)
• 1/4 cup water
• Salt and pepper, to taste
• Sesame seeds and chopped cilantro for garnish
• Cooked rice or noodles, for serving

Instructions:

1. Heat the olive oil in a large pan or wok over medium-high heat. Add the chicken slices and cook for about 5-6 minutes until golden and cooked through. Remove from the pan and set aside.
2. In the same pan, add a bit more olive oil if needed and sauté the garlic, ginger, onion, and bell pepper for about 2-3 minutes until fragrant and tender.
3. Add the julienned February squash to the pan and stir-fry for another 2-3 minutes until the squash begins to soften but still has some crispness.
4. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sriracha (if using), and water until smooth.
5. Return the chicken to the pan and pour the peanut sauce over the chicken and vegetables. Toss to coat evenly, cooking for another 2-3 minutes until the sauce thickens and everything is well combined.
6. Serve the stir-fry over cooked rice or noodles, garnished with sesame seeds and fresh cilantro.

This February Squash and Chicken Stir-Fry with Peanut Sauce is a delightful combination of savory, nutty, and slightly spicy flavors. The peanut sauce adds a creamy texture that complements the fresh crunch of the squash and the tender chicken. It’s a quick, easy, and delicious meal that’s perfect for busy weeknights but still packed with flavor. Whether served over rice or noodles, this dish is sure to satisfy your cravings for something savory and satisfying while using seasonal squash in a creative way.

Baked Chicken with February Squash and Parmesan

This simple yet elegant baked chicken dish features juicy chicken breasts paired with tender roasted February squash and a crispy, golden Parmesan crust. The combination of savory chicken, sweet squash, and the rich, cheesy topping makes this a deliciously comforting meal. Perfect for a low-effort dinner, it offers both flavor and nutrition.

Ingredients:

• 2 chicken breasts
• 1 medium February squash, peeled and cubed
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with a little olive oil.
2. In a bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, thyme, salt, and pepper.
3. Rub the chicken breasts with olive oil and season with salt and pepper. Coat each chicken breast with the breadcrumb and Parmesan mixture, pressing lightly to ensure it sticks.
4. In the prepared baking dish, arrange the cubed February squash around the chicken breasts. Drizzle with a little more olive oil and season with salt and pepper.
5. Bake for 30-35 minutes, or until the chicken is cooked through and the coating is golden and crispy, and the squash is tender.
6. Garnish with fresh parsley before serving.

Baked Chicken with February Squash and Parmesan is a simple, flavorful dish that delivers comfort and satisfaction with minimal effort. The crispy Parmesan coating on the chicken provides a delightful contrast to the tender meat, while the roasted squash adds a mild sweetness that complements the savory flavors. This dish is perfect for a cozy dinner and pairs well with a side of quinoa, rice, or a fresh green salad. It’s a great way to showcase February squash in a wholesome, easy-to-make meal.

February Squash and Chicken Curry

This creamy February Squash and Chicken Curry is a warming dish filled with tender chicken, soft squash, and a rich, flavorful curry sauce. The mild sweetness of the squash complements the spicy, aromatic curry, creating a perfectly balanced meal. Served over steamed rice, this curry is an easy, delicious way to enjoy the flavors of winter.

Ingredients:

• 2 chicken breasts, cut into bite-sized pieces
• 1 medium February squash, peeled and cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (14 oz) coconut milk
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp cumin
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1/2 cup chicken broth
• Fresh cilantro, chopped (for garnish)
• Cooked rice, for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, and ginger, cooking until softened and fragrant, about 3-4 minutes.
2. Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes.
3. Stir in the curry powder, turmeric, cumin, salt, and pepper, cooking for another minute to release the spices’ aroma.
4. Add the cubed February squash, coconut milk, and chicken broth. Bring the mixture to a simmer, then cover and cook for 20-25 minutes, or until the squash is tender and the chicken is cooked through.
5. Taste the curry and adjust seasoning as necessary, adding more salt, pepper, or spices if desired.
6. Serve the curry over cooked rice and garnish with fresh cilantro.

This February Squash and Chicken Curry is a rich, flavorful dish that warms you up on a cold evening. The creamy coconut milk and aromatic spices create a fragrant sauce that perfectly complements the sweet squash and tender chicken. It’s a comforting and nourishing meal that is easy to make and full of warming flavors. Whether you enjoy it on a chilly winter night or any time you crave something rich and satisfying, this curry will quickly become a favorite in your recipe collection.

February Squash and Chicken Tacos with Lime Crema

These February Squash and Chicken Tacos are a vibrant and fresh twist on classic tacos. The tender chicken pairs perfectly with the slightly sweet roasted squash, while the tangy lime crema ties everything together. This dish is not only delicious but also packed with nutrients, making it a healthy option for taco night. The bright flavors and crunchy taco shells bring out the best of seasonal produce in a quick and satisfying meal.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 medium February squash, cubed
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• 8 small soft or hard taco shells
• 1 cup shredded lettuce
• 1/2 red onion, thinly sliced
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

For Lime Crema:

• 1/2 cup sour cream
• 1 tbsp mayonnaise
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed February squash with olive oil, cumin, chili powder, salt, and pepper. Roast in the oven for 20-25 minutes, or until the squash is tender and lightly caramelized.
2. While the squash is roasting, prepare the lime crema by mixing together the sour cream, mayonnaise, lime juice, garlic powder, salt, and pepper in a small bowl. Adjust seasoning as needed.
3. In a skillet, heat the shredded chicken until warmed through, adding a little extra seasoning if desired.
4. To assemble the tacos, warm the taco shells in the oven for a few minutes or on the stovetop. Then, layer each taco with some shredded lettuce, roasted February squash, and warm chicken.
5. Top each taco with a few slices of avocado, red onion, fresh cilantro, and a generous drizzle of lime crema. Serve with lime wedges on the side.

These February Squash and Chicken Tacos with Lime Crema are a fresh and flavorful take on taco night. The roasted squash adds a natural sweetness that contrasts beautifully with the seasoned chicken, while the lime crema brings a refreshing tang that brightens up the entire dish. This meal is not only quick and easy to prepare, but it’s also versatile, allowing you to switch up the toppings or taco shells to suit your preferences. Perfect for a busy weeknight, these tacos deliver a healthy and satisfying meal full of flavor.

February Squash and Chicken Soup with Fresh Herbs

This February Squash and Chicken Soup is a hearty, comforting dish perfect for the colder months. The tender chunks of chicken, roasted squash, and a rich broth are infused with the flavors of fresh herbs, creating a soup that’s both nutritious and satisfying. The combination of squash’s natural sweetness and savory chicken makes this an ideal cozy meal for any night of the week.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 medium February squash, peeled and cubed
• 1 carrot, diced
• 1 celery stalk, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• 2 tbsp olive oil
• Fresh parsley and dill for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, celery, and garlic, sautéing for 5-6 minutes until softened.
2. Add the cubed February squash to the pot and cook for another 3-4 minutes. Add the chicken broth, dried thyme, rosemary, and bay leaf, then bring the soup to a simmer.
3. Cover the pot and let the soup simmer for 20-25 minutes, or until the squash is soft and fully cooked.
4. Add the shredded chicken to the soup, stirring to combine. Simmer for an additional 5 minutes to heat through. Remove the bay leaf and adjust seasoning with salt and pepper as needed.
5. Serve the soup hot, garnished with fresh parsley and dill.

The February Squash and Chicken Soup with Fresh Herbs is a wonderfully satisfying dish that combines the sweetness of squash with the savory depth of chicken. The herbs add a layer of aromatic flavor that enhances the soup’s richness, making it feel like a warm hug in a bowl. It’s the perfect meal for chilly evenings and a great way to incorporate seasonal squash into a comforting, nutritious soup. Whether served as a light dinner or paired with crusty bread, this dish is sure to please and warm you up from the inside out.

February Squash and Chicken Casserole

This February Squash and Chicken Casserole is a hearty, comforting dish that layers tender chicken with roasted squash, creamy sauce, and a crispy topping. The squash becomes tender and flavorful as it bakes, complementing the chicken while the casserole’s cheese and breadcrumbs create a satisfying crunch. Perfect for family meals or meal prep, this casserole is a great way to enjoy a wholesome dinner with minimal fuss.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 medium February squash, peeled and cubed
• 1 cup shredded cheddar cheese
• 1/2 cup breadcrumbs
• 1/2 cup sour cream
• 1/4 cup milk
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
• 1 tbsp olive oil
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. In a large skillet, sauté the cubed February squash in a little olive oil until lightly browned and tender, about 7-10 minutes. Set aside.
3. In a mixing bowl, combine the sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir in the shredded chicken and sautéed squash.
4. Transfer the mixture to the prepared baking dish and top with shredded cheddar cheese and breadcrumbs.
5. Bake the casserole for 20-25 minutes, or until the cheese is melted and bubbly and the breadcrumbs are golden brown.
6. Garnish with fresh thyme before serving.

This February Squash and Chicken Casserole is a simple yet satisfying dish that combines the creamy richness of cheese with the sweetness of squash and the savory flavor of chicken. The crispy breadcrumb topping adds a delightful texture contrast, making each bite enjoyable. It’s the perfect comfort food for busy nights and a great way to use up seasonal squash in a filling, flavorful dish. Whether served as a main course or as a side to a larger meal, this casserole is sure to become a family favorite.

February Squash and Chicken Stir-Fry

This February Squash and Chicken Stir-Fry is a quick and healthy dinner option that’s packed with flavor. The squash is stir-fried to perfection with seasoned chicken, creating a light but filling dish that’s perfect for weeknights. With a savory sauce and a hint of ginger and garlic, this stir-fry is bursting with delicious, balanced flavors. It’s a colorful and nutrient-packed meal that can be made in under 30 minutes.

Ingredients:

• 2 chicken breasts, thinly sliced
• 1 medium February squash, julienned
• 1 bell pepper, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 tbsp vegetable oil for stir-frying
• 1/4 cup fresh cilantro, chopped
• Cooked rice for serving

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and stir-fry until it’s cooked through and lightly browned, about 5-6 minutes. Remove the chicken from the skillet and set it aside.
2. In the same skillet, add a bit more oil if needed. Add the garlic, ginger, and onion, and stir-fry for 2-3 minutes until fragrant.
3. Add the sliced bell pepper and julienned squash to the pan, stir-frying for an additional 5-6 minutes until the vegetables are tender but still crisp.
4. Return the cooked chicken to the skillet, and pour in the soy sauce, oyster sauce, rice vinegar, and sesame oil. Stir everything together to coat evenly.
5. Continue to stir-fry for another 2-3 minutes to allow the sauce to slightly thicken.
6. Serve the stir-fry over cooked rice, garnished with fresh cilantro.

This February Squash and Chicken Stir-Fry is a quick and easy way to enjoy a healthy, vibrant meal. The combination of tender chicken, fresh squash, and colorful veggies makes it both visually appealing and full of flavor. The sauce ties everything together with its savory umami notes, while the ginger and garlic add an aromatic kick. It’s the perfect dish for anyone looking for a low-effort but high-reward meal that’s both satisfying and packed with nutrients. Whether served for a weeknight dinner or meal prep, this stir-fry is a great go-to.

February Squash and Chicken Skillet with Garlic Parmesan Sauce

This February Squash and Chicken Skillet with Garlic Parmesan Sauce is an indulgent yet healthy dish that’s perfect for a cozy dinner. The chicken is seared to golden brown perfection, while the squash is sautéed in a creamy garlic Parmesan sauce that adds richness and depth to the meal. With only one skillet needed, this is a low-maintenance but high-flavor dish that’s ideal for those busy nights when you want something satisfying and comforting.

Ingredients:

• 2 chicken breasts, boneless and skinless
• 1 medium February squash, sliced into rounds
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, and sear them in the skillet for 6-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the sliced squash and cook for 5-6 minutes, stirring occasionally, until the squash is tender and lightly browned.
3. Add the minced garlic to the pan and cook for 1-2 minutes until fragrant.
4. Pour in the chicken broth and bring it to a simmer. Let it cook for a few minutes until the liquid reduces slightly.
5. Stir in the heavy cream, Parmesan cheese, and thyme. Continue to cook for another 2-3 minutes, allowing the sauce to thicken.
6. Return the chicken to the skillet and coat it in the sauce. Let it simmer for a few more minutes to allow the flavors to meld together.
7. Garnish with fresh parsley and serve immediately.

This February Squash and Chicken Skillet with Garlic Parmesan Sauce is a rich and comforting dish that’s perfect for a chilly evening. The creamy garlic Parmesan sauce elevates the sweet, tender squash, making it a luxurious pairing with the golden chicken. This meal is the ideal balance of indulgent flavors and healthy ingredients, offering the best of both worlds. It’s easy to prepare, requiring only one skillet, which makes cleanup a breeze. Whether you’re cooking for a special occasion or just craving a delicious meal, this skillet dish won’t disappoint.

February Squash and Chicken Quinoa Bowl

The February Squash and Chicken Quinoa Bowl is a nutritious and filling meal that combines protein-packed quinoa with roasted squash, tender chicken, and a drizzle of tangy dressing. This recipe is perfect for meal prep or a wholesome dinner, offering a balance of flavors and textures that will keep you satisfied without weighing you down. With its fresh ingredients and vibrant colors, this quinoa bowl is a nourishing dish for any time of the year.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 medium February squash, peeled and cubed
• 1 cup quinoa, rinsed
• 1 tbsp olive oil
• 1 tsp paprika
• Salt and pepper, to taste
• 1/2 cup chickpeas, roasted (optional)
• 1/4 cup feta cheese, crumbled
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp honey
• 1/4 cup water (for dressing)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed squash with olive oil, paprika, salt, and pepper. Roast in the oven for 20-25 minutes, or until golden and tender.
2. While the squash is roasting, cook the quinoa according to package instructions. Set aside to cool slightly.
3. In a small bowl, whisk together the tahini, lemon juice, honey, and water to make a creamy dressing. Adjust seasoning with salt and pepper as needed.
4. To assemble the bowls, divide the cooked quinoa among four bowls. Top each with roasted February squash, shredded chicken, roasted chickpeas, and crumbled feta.
5. Drizzle the tahini dressing over the bowls and serve immediately.

This February Squash and Chicken Quinoa Bowl is a satisfying, well-rounded meal that combines hearty quinoa, tender chicken, and roasted squash into a nourishing dish. The addition of roasted chickpeas and feta provides extra texture and flavor, while the creamy tahini dressing ties everything together with a refreshing tang. Whether you’re looking for a light dinner or prepping meals for the week ahead, this bowl is an excellent choice. It’s packed with protein, fiber, and healthy fats, making it a truly balanced and satisfying dish.

February Squash and Chicken Casserole

This February Squash and Chicken Casserole is the epitome of comfort food with a healthy twist. The squash blends seamlessly with tender chicken in a creamy sauce, all baked together to form a hearty and satisfying dish. The casserole is topped with a golden, cheesy crust that adds an irresistible crunch to every bite. It’s a perfect dish for cozy nights, family gatherings, or when you’re craving something filling but nutritious.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 medium February squash, peeled and sliced
• 1 cup cooked quinoa or rice
• 1 cup shredded cheddar cheese
• 1/2 cup Greek yogurt
• 1/2 cup chicken broth
• 1/4 cup Parmesan cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1/4 cup breadcrumbs (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking for 3-4 minutes until softened and fragrant.
3. Add the sliced squash to the skillet and sauté for 5-6 minutes until the squash is slightly tender. Season with salt, pepper, and dried thyme.
4. In a large mixing bowl, combine the shredded chicken, cooked quinoa or rice, Greek yogurt, chicken broth, and half of the shredded cheddar cheese. Add the sautéed squash mixture and stir until everything is well incorporated.
5. Transfer the mixture into a greased casserole dish. Sprinkle the remaining cheddar cheese and Parmesan cheese on top, and add breadcrumbs if desired for extra crunch.
6. Bake the casserole in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly and the top is golden brown.
7. Remove from the oven and let it rest for a few minutes before serving.

This February Squash and Chicken Casserole offers a satisfying combination of flavors and textures, making it an ideal dish for a family dinner or meal prep. The creamy Greek yogurt adds a tangy richness that complements the sweet squash and savory chicken. Topped with melted cheese and optional breadcrumbs, it becomes the perfect baked casserole. The dish is both hearty and healthy, providing a great way to enjoy squash and chicken in a comforting, one-pan meal. You’ll be left with a tasty and filling meal that’s sure to become a family favorite.

February Squash and Chicken Tacos

These February Squash and Chicken Tacos bring a refreshing twist to traditional tacos. Roasted squash is paired with spiced chicken, creating a unique and flavorful filling that’s perfect for a quick dinner or a fun taco night. Topped with a zesty lime crema and fresh cilantro, these tacos are sure to become a crowd-pleaser. They offer a balance of textures and flavors in every bite, making them a light but satisfying meal.

Ingredients:

• 2 chicken breasts, thinly sliced
• 1 medium February squash, peeled and cubed
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1 tbsp olive oil
• 8 small corn tortillas
• 1/4 cup fresh cilantro, chopped
• 1/2 cup sour cream
• 1 tbsp lime juice
• 1 tbsp mayonnaise
• 1 small avocado, sliced
• 1/4 cup red onion, thinly sliced

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed squash with olive oil, chili powder, cumin, paprika, salt, and pepper. Spread the squash evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and golden.
2. While the squash is roasting, heat a skillet over medium-high heat. Add the thinly sliced chicken and season with salt, pepper, and a pinch of cumin. Cook for 5-6 minutes, stirring occasionally, until the chicken is fully cooked and browned.
3. For the lime crema, mix together the sour cream, lime juice, and mayonnaise in a small bowl. Season with a pinch of salt.
4. Warm the tortillas in a dry skillet or microwave for 20-30 seconds.
5. To assemble the tacos, layer the roasted squash and cooked chicken onto each tortilla. Top with avocado slices, red onion, a drizzle of lime crema, and a sprinkle of fresh cilantro.
6. Serve the tacos immediately, garnished with additional lime wedges if desired.

These February Squash and Chicken Tacos are a fun and vibrant twist on traditional taco fillings. The roasted squash adds a sweet and savory element to the tacos, while the spiced chicken brings depth and flavor. The lime crema adds a tangy, creamy finish that ties everything together beautifully. These tacos are the perfect balance of healthy ingredients and bold flavors, making them a great option for taco night or a quick weeknight dinner. The vibrant colors and textures make them visually appealing, and they’re sure to satisfy everyone at the table.

February Squash and Chicken Soup

February Squash and Chicken Soup is a warm, comforting dish that combines the richness of squash with tender chicken and a savory broth. Perfect for chilly evenings, this soup is hearty yet light, with the natural sweetness of the squash complementing the savory flavors of the chicken and herbs. It’s an easy-to-make, nutritious meal that can be enjoyed as a starter or a main dish, offering comfort and nourishment in every spoonful.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 medium February squash, peeled and diced
• 1 small onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 4 cups chicken broth
• 1 tsp dried thyme
• 1/2 tsp ground sage
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 bay leaf
• 1/2 cup whole milk or coconut milk (optional for creaminess)
• Fresh parsley, chopped for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing for 5-6 minutes until the vegetables soften.
2. Add the diced squash, thyme, sage, salt, pepper, and bay leaf to the pot. Stir to combine.
3. Pour in the chicken broth and bring the mixture to a simmer. Cook for 20-25 minutes, until the squash and vegetables are tender.
4. Add the shredded chicken to the pot and cook for an additional 5 minutes to warm through.
5. If you want a creamier texture, stir in the milk or coconut milk.
6. Remove the bay leaf, taste for seasoning, and adjust with salt and pepper if necessary.
7. Serve the soup hot, garnished with fresh parsley.

This February Squash and Chicken Soup is the ultimate comfort food, offering warmth and nourishment with every bite. The tender squash and chicken are perfectly complemented by the savory broth, while the mix of herbs adds an aromatic depth of flavor. The option for a creamy version makes it even more comforting, while still being light enough to enjoy on a chilly day. This soup is both satisfying and nutritious, making it the perfect meal for any season but especially cozy during February’s cold months. Serve it with crusty bread for a complete meal everyone will love.

Note: More recipes are coming soon!