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As the cold winter months roll in, there’s nothing better than enjoying a warm, nourishing meal that provides both comfort and flavor.
January offers a wonderful opportunity to explore seasonal vegetables like squash, which pairs beautifully with the versatility of chicken.
Whether you’re cooking for a family dinner, preparing for a busy week of meal prep, or simply craving a hearty, healthy dish, squash and chicken make for a perfect combination.
With the right spices and cooking techniques, this duo can elevate your meals and provide a hearty, satisfying taste.
In this blog, we’ve gathered 30+ creative and delicious squash and chicken recipes, perfect for cozy January nights.
From soups and stews to stir-fries and casseroles, you’re sure to find something new and exciting to add to your winter menu.
30+ Nutritious January Squash and Chicken Recipes to Warm You Up
Squash and chicken are an unbeatable pairing, offering a wealth of flavors, textures, and nutrients to your winter meals.
With so many ways to prepare these ingredients, you’ll never run out of ideas to keep your dinners fresh and satisfying.
From warming soups to light stir-fries, these 30+ January squash and chicken recipes will become a staple in your recipe box.
So, grab your squash, chicken, and a few spices, and start cooking! Whether you’re feeding your family or meal prepping for the week, these dishes will fill your kitchen with delicious aromas and leave you craving more.
Roasted Chicken and Butternut Squash Bake
This one-pan meal combines the savory flavor of roasted chicken with the sweet, creamy texture of butternut squash. Roasted in olive oil, garlic, and fresh herbs, the chicken and squash create a delightful dish that’s as satisfying as it is easy to prepare. Perfect for a simple dinner or meal prep.
Ingredients:
- 2 chicken breasts, skin-on or boneless
- 1 medium butternut squash, peeled and cubed
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped (optional)
Instructions:
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the butternut squash cubes with olive oil, garlic, thyme, paprika, salt, and pepper until well-coated.
- Arrange the chicken breasts on a baking sheet and season with salt, pepper, and paprika.
- Scatter the seasoned butternut squash around the chicken breasts.
- Roast for 30–40 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the squash is tender and caramelized.
- Garnish with fresh parsley and serve warm.
This roasted chicken and butternut squash bake is a hearty and nutritious dish that combines the best of winter vegetables and lean protein. The savory roasted chicken pairs perfectly with the sweetness of the squash, while the garlic and thyme add a comforting depth of flavor. It’s an excellent dish for meal prepping, and leftovers are just as tasty the next day!
Chicken and Acorn Squash Curry
This comforting chicken and acorn squash curry is a perfect blend of warming spices and seasonal ingredients. The acorn squash becomes tender and sweet while absorbing the rich curry flavors, creating a satisfying and nourishing meal. Served with rice or naan, this dish brings warmth to any cold January evening.
Ingredients:
- 2 chicken breasts, diced
- 1 medium acorn squash, peeled, seeded, and cut into cubes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 can (14 oz) coconut milk
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp turmeric
- Salt and pepper, to taste
- 2 tbsp vegetable oil
- Fresh cilantro, chopped (for garnish)
Instructions:
- Heat vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until the onion is translucent.
- Add the chicken cubes and cook until browned on all sides.
- Sprinkle in the curry powder, cumin, and turmeric, stirring to coat the chicken.
- Add the acorn squash cubes and stir well.
- Pour in the coconut milk and add salt and pepper to taste. Bring the mixture to a simmer, cover, and cook for 20–25 minutes, or until the squash is tender.
- Serve the curry over steamed rice and garnish with fresh cilantro.
The chicken and acorn squash curry is a rich, flavorful dish that perfectly balances the earthy taste of the squash with the aromatic spices of the curry. The coconut milk adds creaminess, while the ginger and garlic infuse the dish with depth. This recipe is ideal for a weeknight meal or as a comforting dish to serve guests during the chilly January months.
Spaghetti Squash Chicken Alfredo
This lightened-up version of classic chicken Alfredo uses spaghetti squash as a nutritious substitute for pasta, giving the dish a deliciously creamy texture without the carbs. Tender chicken breast and a homemade Alfredo sauce make this a wholesome yet indulgent meal, perfect for a comforting dinner.
Ingredients:
- 1 medium spaghetti squash
- 2 chicken breasts, cooked and shredded
- 1 cup heavy cream
- 2 tbsp butter
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat the oven to 375°F (190°C).
- Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 35–40 minutes or until the squash strands easily pull apart with a fork.
- In a skillet, melt butter over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream and bring to a simmer. Let it cook for 5–7 minutes until it thickens slightly.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste. Cook for another 2 minutes, stirring constantly.
- Once the spaghetti squash is done, use a fork to scrape out the strands. Place the squash strands into a large bowl.
- Add the shredded chicken and Alfredo sauce to the squash, mixing gently to combine.
- Garnish with chopped parsley and serve immediately.
This spaghetti squash chicken Alfredo is a delightful twist on the classic comfort food. The spaghetti squash provides a light, gluten-free base that pairs wonderfully with the rich, creamy Alfredo sauce. Tender shredded chicken adds protein, making this dish both filling and satisfying. It’s a wonderful alternative for those looking to enjoy a comforting meal without the heaviness of traditional pasta.
Chicken and Spaghetti Squash Casserole
This chicken and spaghetti squash casserole combines the richness of a traditional casserole with the lightness of spaghetti squash. Loaded with tender chicken, melted cheese, and a creamy sauce, this dish is the perfect comfort food for the chilly winter months. It’s hearty, satisfying, and packed with flavor.
Ingredients:
- 1 medium spaghetti squash
- 2 chicken breasts, cooked and shredded
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper, to taste
- 1 tbsp olive oil
Instructions:
- Preheat the oven to 375°F (190°C).
- Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 35–40 minutes, or until the squash strands easily separate when scraped with a fork.
- In a skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
- In a large mixing bowl, combine the shredded chicken, sautéed onions and garlic, cream cheese, sour cream, chicken broth, thyme, paprika, salt, and pepper. Stir well to combine.
- Once the spaghetti squash is cooked, scrape the strands and add them to the mixing bowl. Stir until everything is well mixed.
- Transfer the mixture into a greased casserole dish and top with shredded cheddar cheese.
- Bake for 20–25 minutes, or until the cheese is melted and bubbly.
- Serve hot, garnished with fresh herbs if desired.
This chicken and spaghetti squash casserole is a warm, comforting dish that combines the best elements of a hearty casserole with the freshness of spaghetti squash. The creamy sauce and melted cheddar cheese make this dish rich and satisfying, while the squash adds a lightness that makes it perfect for a winter dinner. It’s a great make-ahead option for busy nights or a crowd-pleasing meal for guests.
Chicken and Delicata Squash Salad
This fresh and vibrant salad features tender roasted chicken paired with delicata squash, which is naturally sweet and roasted to perfection. The earthy squash contrasts beautifully with the tangy dressing and adds a burst of color to the plate. This salad is a great option for a light yet satisfying lunch or dinner.
Ingredients:
- 2 chicken breasts, cooked and sliced
- 2 delicata squash, sliced into rings
- 4 cups mixed greens (arugula, spinach, or kale)
- 1/4 cup crumbled feta cheese
- 1/4 cup pomegranate seeds (optional)
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Slice the delicata squash into rings and remove the seeds. Toss with olive oil, salt, and pepper, and spread evenly on a baking sheet. Roast for 20–25 minutes, flipping halfway through, until the squash is tender and slightly caramelized.
- While the squash roasts, prepare the dressing by whisking together balsamic vinegar, honey, olive oil, salt, and pepper in a small bowl.
- Arrange the mixed greens on a large serving platter.
- Once the squash is done, allow it to cool slightly before arranging it on top of the greens along with the sliced chicken.
- Sprinkle with crumbled feta cheese and pomegranate seeds, if using.
- Drizzle with the balsamic dressing just before serving.
This chicken and delicata squash salad is a refreshing yet filling dish that highlights the sweet flavor of delicata squash and the savory goodness of roasted chicken. The tangy dressing adds a nice contrast, while the feta cheese and pomegranate seeds provide pops of flavor and texture. This salad is a great way to enjoy seasonal ingredients in a light and healthy meal, perfect for lunch or a light dinner.
Spicy Chicken and Butternut Squash Stew
This spicy chicken and butternut squash stew is a bold, flavorful dish that combines the richness of tender chicken with the warmth of chili peppers and the sweetness of butternut squash. The spicy kick, balanced with the natural sweetness of the squash, makes this stew a perfect winter meal to enjoy on a cold evening.
Ingredients:
- 2 chicken breasts, diced
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp cayenne pepper (adjust to heat preference)
- 1 tbsp olive oil
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until the onion is soft and translucent, about 5 minutes.
- Add the diced chicken to the pot, seasoning with salt, pepper, cumin, chili powder, and cayenne pepper. Cook until the chicken is browned on all sides.
- Stir in the butternut squash, diced tomatoes, and chicken broth. Bring the mixture to a simmer.
- Cover the pot and let it cook for 25–30 minutes, or until the butternut squash is tender and the flavors have melded together.
- Taste and adjust seasoning as necessary.
- Serve the stew hot, garnished with fresh cilantro.
This spicy chicken and butternut squash stew is a flavorful and hearty dish perfect for warming up during the winter months. The combination of tender chicken, sweet butternut squash, and bold spices creates a satisfying meal that is both comforting and energizing. It’s a perfect choice for anyone craving a stew with a bit of heat, and leftovers are even better the next day as the flavors continue to develop.
Chicken and Winter Squash Stir-Fry
This quick and colorful stir-fry brings together tender chicken breast and roasted winter squash with a mix of crunchy vegetables and a savory, tangy sauce. Perfect for busy nights, this dish comes together quickly but still delivers a satisfying, healthy meal with vibrant flavors.
Ingredients:
- 2 chicken breasts, thinly sliced
- 1 small butternut squash, peeled and cubed
- 1 bell pepper, sliced
- 1 carrot, julienned
- 1 small onion, sliced
- 2 tbsp olive oil
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1/2 tsp chili flakes (optional)
- Sesame seeds, for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20–25 minutes until golden and tender.
- In a large skillet or wok, heat the remaining tablespoon of olive oil over medium-high heat. Add the sliced chicken breast and cook until browned and cooked through, about 5–7 minutes. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the sliced onion, bell pepper, and carrot. Stir-fry for 3–4 minutes until just tender.
- Add the roasted squash, garlic, ginger, soy sauce, honey, rice vinegar, and chili flakes to the skillet. Stir to coat the vegetables and chicken in the sauce. Cook for another 2–3 minutes until everything is heated through and coated in the sauce.
- Serve hot, garnished with sesame seeds.
This chicken and winter squash stir-fry is a fantastic blend of textures and flavors, with the sweetness of roasted squash balancing out the savory chicken and crunchy vegetables. The tangy sauce adds a depth of flavor that makes this dish feel indulgent while still being light and healthy. It’s an excellent option for a weeknight dinner, offering both speed and satisfaction in one vibrant bowl.
Creamy Chicken and Butternut Squash Soup
This creamy chicken and butternut squash soup is a velvety, rich comfort food perfect for chilly January evenings. With tender chunks of chicken and smooth, pureed squash, this soup is nourishing and satisfying, making it an ideal dish to warm you up from the inside out.
Ingredients:
- 2 chicken breasts, cooked and shredded
- 1 medium butternut squash, peeled and cubed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions:
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
- Add the cubed butternut squash and cook for an additional 5 minutes, stirring occasionally.
- Pour in the chicken broth, dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 20–25 minutes, or until the squash is tender.
- Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender and blend in batches.
- Stir in the heavy cream and shredded chicken. Cook for another 5 minutes, allowing the soup to heat through.
- Serve hot, garnished with fresh parsley.
This creamy chicken and butternut squash soup is the epitome of comfort food. The sweetness of the squash and the richness of the cream create a velvety smooth texture, while the shredded chicken adds protein and heartiness. It’s a wonderful dish for a cold evening, and the flavors meld beautifully to make every spoonful satisfying. Plus, it’s easy to make and can be stored for later meals.
Chicken and Butternut Squash Tacos
These chicken and butternut squash tacos are a fun and flavorful twist on traditional tacos. The roasted squash adds a sweet and slightly caramelized taste that pairs perfectly with the spiced chicken, while the toppings like avocado and cilantro add freshness to each bite.
Ingredients:
- 2 chicken breasts, cooked and shredded
- 1 small butternut squash, peeled, cubed, and roasted
- 8 small corn tortillas
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1/2 red onion, thinly sliced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper, to taste
- Lime wedges, for serving
Instructions:
- Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, chili powder, cumin, salt, and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes, until tender and caramelized.
- While the squash roasts, prepare the chicken. Season the cooked and shredded chicken with additional chili powder, cumin, salt, and pepper to taste.
- Warm the corn tortillas in a dry skillet or microwave.
- Assemble the tacos by placing a scoop of roasted butternut squash and seasoned chicken on each tortilla.
- Top with avocado slices, fresh cilantro, and red onion.
- Serve with lime wedges on the side for extra zest.
These chicken and butternut squash tacos are a delicious and creative way to enjoy seasonal ingredients. The roasted squash brings a subtle sweetness to the tacos, balancing out the spiced chicken, while the fresh toppings provide a perfect contrast in texture and flavor. This dish is ideal for a casual dinner or taco night with family and friends, offering a fun and healthy twist on traditional tacos.
Chicken and Squash Casserole
This Chicken and Squash Casserole is a hearty, comforting dish that combines tender chicken with creamy squash in a savory, cheesy bake. It’s perfect for those cozy nights when you want something filling and flavorful, and it can be easily prepped in advance for convenience.
Ingredients:
- 2 chicken breasts, cooked and shredded
- 1 medium acorn squash, peeled, cubed, and roasted
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp paprika
- Salt and pepper, to taste
- 1 cup breadcrumbs (for topping)
- 2 tbsp butter
Instructions:
- Preheat the oven to 375°F (190°C). Toss the cubed acorn squash with olive oil, salt, and pepper, then roast for 25–30 minutes, or until tender and slightly caramelized.
- In a skillet, sauté the chopped onion and garlic in butter over medium heat until softened, about 5 minutes.
- In a large mixing bowl, combine the shredded chicken, roasted squash, sautéed onions and garlic, chicken broth, heavy cream, thyme, paprika, salt, and pepper. Stir in half of the shredded cheddar cheese.
- Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle the top with breadcrumbs and the remaining cheddar cheese.
- Bake in the oven for 20–25 minutes, or until the casserole is bubbly and golden on top.
- Let it rest for 5 minutes before serving.
This Chicken and Squash Casserole is a one-dish wonder that combines the richness of the creamy sauce with the natural sweetness of roasted squash. The crispy breadcrumb topping adds texture, while the melted cheese provides an indulgent finish. It’s perfect for a comforting family dinner, and leftovers make for a delicious meal the next day!
Chicken and Spaghetti Squash Skillet
This Chicken and Spaghetti Squash Skillet is a simple, low-carb dish that’s packed with flavor. The tender chicken pairs beautifully with the mild, noodle-like texture of spaghetti squash, and the addition of garlic, spinach, and Parmesan makes every bite burst with deliciousness.
Ingredients:
- 2 chicken breasts, sliced into strips
- 1 medium spaghetti squash, roasted and shredded
- 2 cups fresh spinach
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Red pepper flakes, for garnish (optional)
Instructions:
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half and remove the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 40–45 minutes, or until the squash is tender and the strands can be easily shredded with a fork.
- While the squash roasts, heat the olive oil in a large skillet over medium heat. Add the sliced chicken and cook until browned and cooked through, about 6–8 minutes. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the minced garlic and cook for 1–2 minutes, until fragrant. Add the fresh spinach and sauté until wilted.
- Once the spaghetti squash is done roasting, shred it with a fork and add it to the skillet with the spinach and garlic. Toss everything together.
- Add the cooked chicken back to the skillet, and sprinkle with Parmesan cheese, Italian seasoning, salt, and pepper. Stir to combine.
- Serve warm, garnished with red pepper flakes for a little heat (if desired).
This Chicken and Spaghetti Squash Skillet is a wonderful low-carb alternative to pasta dishes, offering the same comfort and flavor with fewer calories. The combination of tender chicken, savory garlic, and creamy Parmesan makes it a dish that’s both satisfying and healthy. It’s quick, easy to prepare, and perfect for those busy weeknights when you crave something nutritious but delicious.
Chicken and Butternut Squash Salad
This Chicken and Butternut Squash Salad is a light yet filling dish that combines roasted squash, crisp greens, and seasoned chicken with a tangy balsamic dressing. It’s an excellent option for a fresh, healthy lunch or dinner, and the warm squash adds a comforting element to the salad.
Ingredients:
- 2 chicken breasts, grilled and sliced
- 1 small butternut squash, peeled and cubed
- 4 cups mixed greens (spinach, arugula, or spring mix)
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta cheese
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- Salt and pepper, to taste
- 1/4 cup walnuts, toasted
Instructions:
- Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it out on a baking sheet. Roast for 20–25 minutes, until golden and tender.
- While the squash roasts, grill or pan-sear the chicken breasts until cooked through, about 6–7 minutes per side. Slice them thinly.
- In a large salad bowl, combine the mixed greens, roasted squash, sliced chicken, dried cranberries, and crumbled feta cheese.
- In a small bowl, whisk together the balsamic vinegar, honey, salt, and pepper to create the dressing.
- Drizzle the dressing over the salad and toss to coat everything evenly.
- Top the salad with toasted walnuts for an extra crunch and serve immediately.
This Chicken and Butternut Squash Salad is a delightful combination of fresh and roasted ingredients, offering a balance of sweetness from the squash and cranberries, richness from the chicken and feta, and crunch from the walnuts. The balsamic honey dressing ties everything together beautifully. It’s a refreshing yet satisfying salad that works wonderfully as a healthy lunch or a light dinner, perfect for those wanting something flavorful but not too heavy.
Chicken and Yellow Squash Stir-Fry
This Chicken and Yellow Squash Stir-Fry is a quick, healthy, and vibrant dish that blends tender chicken with crunchy squash, bell peppers, and a savory sauce. It’s a perfect meal for busy weeknights and is full of fresh flavors that come together in just under 30 minutes.
Ingredients:
- 2 chicken breasts, thinly sliced
- 2 yellow squash, sliced
- 1 red bell pepper, thinly sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 1 tbsp rice vinegar
- 1 tsp honey
- 1/2 tsp ground ginger
- Salt and pepper, to taste
- Sesame seeds, for garnish (optional)
- Green onions, sliced for garnish (optional)
Instructions:
- Heat the olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 6-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sesame oil and sauté the garlic and onion for 1-2 minutes until fragrant.
- Add the sliced yellow squash and red bell pepper to the skillet. Stir-fry for 5-6 minutes, until the squash is tender but still has a slight crunch.
- In a small bowl, whisk together the soy sauce, rice vinegar, honey, ground ginger, salt, and pepper.
- Add the cooked chicken back to the skillet along with the sauce. Toss everything together until the chicken and vegetables are evenly coated and heated through.
- Serve hot, garnished with sesame seeds and green onions if desired.
This Chicken and Yellow Squash Stir-Fry is a flavorful, quick meal that’s perfect for those seeking a light but satisfying dinner. The combination of tender chicken, crisp vegetables, and the savory sauce makes every bite bursting with flavor. It’s a great way to get your daily servings of vegetables while enjoying a dish that’s both easy and delicious.
Spicy Chicken and Squash Soup
Warm up with this Spicy Chicken and Squash Soup that combines hearty chicken, sweet squash, and a blend of aromatic spices in a flavorful, comforting broth. It’s the perfect dish to enjoy on a chilly day, providing a delicious balance of spicy, savory, and sweet notes.
Ingredients:
- 2 chicken breasts, cooked and shredded
- 1 medium butternut squash, peeled and cubed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper (adjust to taste)
- 1/2 tsp ground cinnamon
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes, until softened.
- Stir in the cumin, chili powder, cayenne pepper, and cinnamon, cooking for another minute to allow the spices to become fragrant.
- Add the cubed butternut squash and diced tomatoes to the pot, followed by the chicken broth. Bring the soup to a simmer and cook for 20–25 minutes, or until the squash is tender.
- Using an immersion blender, puree the soup until smooth (or leave it chunky if preferred).
- Stir in the shredded chicken and season with salt and pepper to taste. Simmer for an additional 5 minutes to warm through.
- Ladle the soup into bowls and garnish with fresh cilantro before serving.
This Spicy Chicken and Squash Soup is the perfect combination of heat and heartiness. The sweet squash balances the warming spices, and the tender chicken adds protein to make this soup a filling and satisfying meal. With its rich flavor profile and comforting texture, this dish is ideal for cold nights and can be easily customized to suit your spice tolerance.
Chicken and Squash Stuffed Peppers
These Chicken and Squash Stuffed Peppers are a healthy and colorful dish that combines lean chicken, roasted squash, and aromatic spices, all stuffed into sweet bell peppers and baked to perfection. It’s a complete meal in one, full of nutrients and bursting with flavor.
Ingredients:
- 4 bell peppers, tops cut off and seeds removed
- 2 chicken breasts, cooked and shredded
- 1 small zucchini, chopped
- 1 cup roasted butternut squash, cubed
- 1/2 cup cooked quinoa or rice
- 1 can (14 oz) diced tomatoes, drained
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- Salt and pepper, to taste
- 1/2 cup shredded cheese (cheddar or mozzarella)
- Fresh cilantro or parsley, for garnish
Instructions:
- Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish, standing upright.
- In a large bowl, combine the shredded chicken, chopped zucchini, roasted butternut squash, cooked quinoa or rice, diced tomatoes, cumin, paprika, garlic powder, salt, and pepper. Mix until everything is well incorporated.
- Stuff each bell pepper with the chicken and squash mixture, packing it tightly. Top each stuffed pepper with a sprinkle of shredded cheese.
- Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes, until the peppers are tender and the cheese is melted and bubbly.
- Garnish with fresh cilantro or parsley before serving.
These Chicken and Squash Stuffed Peppers are a great way to enjoy a well-rounded meal packed with protein, vegetables, and grains. The bell peppers provide a naturally sweet vessel for the savory, spiced filling, while the cheese adds a comforting touch. This dish is perfect for meal prep and can easily be adapted with different vegetables or grains to suit your preferences.
Note: More recipes are coming soon!