50+ Delicious Winter Squash and Chicken Recipes for Cold Days

Winter squash and chicken are a match made in culinary heaven, combining the sweet, earthy flavors of seasonal squash with the savory, tender goodness of chicken.

Whether you’re seeking comfort food to warm up cold evenings or looking for healthy, nutrient-packed meals, winter squash and chicken recipes are perfect for the fall and winter months.

From creamy soups and cozy casseroles to vibrant stir-fries and exotic curries, the versatility of these two ingredients will inspire a wide array of delicious dishes that suit any palate.

In this blog post, we’ve compiled 50+ winter squash and chicken recipes that highlight the best ways to enjoy this dynamic duo.

Whether you prefer roasting, grilling, or slow-cooking, there’s something here for everyone.

So, get ready to explore a variety of flavors and cooking techniques that bring out the best of winter squash and chicken!

50+ Delicious Winter Squash and Chicken Recipes for Cold Days

With so many creative and flavorful ways to pair winter squash and chicken, you’ll never run out of meal ideas during the colder months.

These recipes not only showcase the hearty, nutritious qualities of winter squash but also highlight the versatility of chicken as a lean, protein-rich base.

Whether you’re cooking for your family, hosting a holiday gathering, or simply craving a cozy night in, these 50+ winter squash and chicken recipes are guaranteed to satisfy.

From soups and stews to stir-fries, curries, and casseroles, these recipes provide endless inspiration for fall and winter meals.

So, stock up on winter squash, gather your favorite chicken cuts, and dive into the delicious world of seasonal cooking with these flavorful, easy-to-make dishes!

Roasted Winter Squash and Chicken Bake

This cozy and hearty dish combines the rich, slightly sweet flavor of roasted winter squash with succulent chicken, making it perfect for a comforting winter meal. The vibrant colors and earthy aromas create a visually stunning and deliciously satisfying recipe that will warm you up on cold evenings.

Ingredients:

• 1 medium winter squash (butternut or acorn), peeled and cubed
• 4 boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup chicken broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cubed winter squash with olive oil, thyme, garlic powder, paprika, salt, and pepper. Spread evenly on the baking sheet and roast for 20 minutes.
3. Meanwhile, heat a skillet over medium heat. Sear the chicken thighs for 2-3 minutes per side until golden brown. Set aside.
4. In the same skillet, sauté the onions and garlic for 3-4 minutes until fragrant. Pour in the chicken broth and simmer for 5 minutes.
5. Transfer the roasted squash and seared chicken into a baking dish. Pour the broth mixture over the top.
6. Bake for 25-30 minutes until the chicken is fully cooked and the squash is tender.
7. Garnish with fresh parsley and serve hot.

This dish is a complete meal on its own, but you can pair it with a fresh salad or some crusty bread. The caramelized winter squash and juicy chicken create a perfect balance of savory and sweet, making this dish a family favorite for winter dinners.

Chicken and Winter Squash Curry

This chicken and winter squash curry is an aromatic and flavorful dish that brings warmth and spice to your winter table. The sweetness of the squash complements the mild spiciness of the curry, creating a well-rounded and comforting meal. With tender chicken and a rich, coconut-based sauce, this recipe will become a go-to for those who love both hearty and exotic flavors.

Ingredients:

• 1 medium kabocha or butternut squash, peeled and cubed
• 4 boneless, skinless chicken breasts, cut into chunks
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked jasmine rice for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until soft and fragrant, about 5 minutes.
2. Add the curry powder, turmeric, and cumin, and stir for 1-2 minutes until the spices release their aroma.
3. Add the chicken chunks and cook until browned on all sides, about 5-6 minutes.
4. Stir in the cubed winter squash, coconut milk, and chicken broth. Bring the mixture to a simmer.
5. Cover and cook for 20-25 minutes, until the squash is tender and the chicken is fully cooked.
6. Season with salt and pepper to taste. Garnish with fresh cilantro.
7. Serve the curry over jasmine rice.

This dish is perfect for a cozy dinner, as the combination of coconut milk and curry spices creates a creamy, mildly spicy sauce that complements the natural sweetness of the squash. The tender chicken adds a satisfying protein to the meal, making it hearty yet healthy.

Stuffed Winter Squash with Chicken and Quinoa

This stuffed winter squash recipe brings together the wholesome flavors of roasted squash, tender chicken, and nutty quinoa in a beautiful, edible presentation. Perfect for holiday dinners or special gatherings, this dish is as impressive as it is delicious, combining earthy flavors and satisfying textures.

Ingredients:

• 2 medium acorn or delicata squash, halved and seeds removed
• 1 cup cooked quinoa
• 2 boneless, skinless chicken breasts, diced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 garlic clove, minced
• ½ cup dried cranberries
• ½ cup chopped walnuts
• 1 teaspoon dried sage
• 1 teaspoon rosemary
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the halved squash on a baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper. Roast for 30-35 minutes, until tender.
2. In a skillet, heat the olive oil over medium heat. Sauté the onion and garlic for 3-4 minutes until softened. Add the diced chicken and cook for 6-8 minutes, until fully cooked.
3. In a large bowl, combine the cooked quinoa, chicken mixture, dried cranberries, walnuts, sage, and rosemary. Season with salt and pepper.
4. Once the squash is roasted, fill each half with the quinoa and chicken stuffing mixture.
5. Return the stuffed squash to the oven and bake for an additional 10 minutes to heat through.
6. Garnish with fresh thyme and serve.

Stuffed winter squash is a wonderful dish that showcases the season’s best ingredients. The combination of quinoa, chicken, and cranberries adds a balanced mix of textures and flavors, while the squash serves as both the vessel and part of the dish. It’s a wholesome and visually appealing meal that is sure to impress guests.

Chicken and Winter Squash Stew

This chicken and winter squash stew is a hearty, slow-simmered dish that’s perfect for a chilly winter night. The sweetness of the squash balances the savory richness of the chicken, creating a comforting and flavorful stew that warms you from the inside out. The tender vegetables, seasoned chicken, and thick broth make this an ideal one-pot meal.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 4 bone-in, skinless chicken thighs
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Brown the chicken thighs on both sides, about 5-6 minutes per side. Remove and set aside.
2. In the same pot, sauté the onions, garlic, carrots, and celery until softened, about 5 minutes.
3. Add the diced tomatoes, chicken broth, thyme, paprika, and a pinch of salt and pepper. Stir well to combine.
4. Return the chicken thighs to the pot, along with the cubed winter squash.
5. Bring the stew to a boil, then reduce heat and simmer for 35-40 minutes, until the chicken is fully cooked and the squash is tender.
6. Remove the chicken thighs, shred the meat, and return it to the pot.
7. Serve the stew hot, garnished with fresh parsley.

This stew is a filling, nutritious meal that’s full of wholesome ingredients. The tender squash adds a natural sweetness that complements the savory broth and chicken, while the vegetables make this stew a well-balanced dinner. Pair it with some crusty bread for the perfect winter evening meal.

Spicy Chicken and Winter Squash Stir-Fry

This spicy chicken and winter squash stir-fry is a quick, flavorful dish that brings bold flavors and fresh ingredients together. With just the right amount of heat from chili flakes and the natural sweetness of winter squash, this dish is a perfect balance of spicy and savory, ideal for a weeknight meal with a kick.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into thin strips
• 1 small winter squash (such as delicata or kabocha), sliced thin
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 1 small red chili, chopped (optional for extra heat)
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon chili flakes
• 1 teaspoon honey
• 1 red bell pepper, sliced
• 1 green onion, chopped for garnish
• Cooked jasmine rice, for serving

Instructions:

1. Heat the vegetable oil in a large pan or wok over medium-high heat. Add the sliced chicken and stir-fry until golden and fully cooked, about 5-6 minutes. Remove and set aside.
2. In the same pan, add the garlic and chili, stirring for 1-2 minutes until fragrant.
3. Add the sliced winter squash and stir-fry for 3-4 minutes until it starts to soften.
4. Stir in the bell pepper and cook for another 2 minutes.
5. In a small bowl, whisk together the soy sauce, oyster sauce, chili flakes, and honey. Pour the mixture into the pan and stir to coat the vegetables.
6. Return the cooked chicken to the pan and stir everything together until evenly coated and heated through.
7. Serve hot over jasmine rice and garnish with chopped green onions.

This stir-fry is a wonderful blend of spicy and sweet, making it a great option for those who enjoy bold flavors. The winter squash adds a unique texture and flavor to the dish, while the tender chicken and crisp vegetables make it a satisfying and quick dinner option.

Chicken, Winter Squash, and Kale Skillet

This chicken, winter squash, and kale skillet is a nutrient-packed, one-pan meal that’s both wholesome and delicious. The combination of sweet, roasted squash, earthy kale, and tender chicken brings a delightful mix of flavors and textures, making this a comforting yet healthy dish to enjoy during the colder months.

Ingredients:

• 1 medium winter squash (acorn or butternut), peeled and cubed
• 4 boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 bunch kale, stems removed and chopped
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• Salt and pepper to taste
• ½ cup chicken broth
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed squash with 1 tablespoon of olive oil, salt, and pepper, and spread evenly on a baking sheet. Roast for 20-25 minutes until tender.
2. While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Season the chicken thighs with paprika, cumin, salt, and pepper, and sear them in the skillet for 4-5 minutes per side, until golden brown and cooked through. Remove and set aside.
3. In the same skillet, add the onions and garlic, sautéing until softened, about 3 minutes.
4. Add the chopped kale and chicken broth, stirring until the kale is wilted, about 5 minutes.
5. Stir in the roasted squash and return the chicken thighs to the skillet.
6. Serve hot with a squeeze of fresh lemon juice for added brightness.

This skillet meal is packed with nutrients from the kale and squash while remaining flavorful and satisfying. The roasted winter squash adds sweetness to balance the earthy kale and savory chicken, making this a well-rounded and easy-to-prepare dish. Enjoy it as a hearty dinner or a healthy lunch.

Creamy Chicken and Winter Squash Pasta

This creamy chicken and winter squash pasta is a delightful comfort dish that blends the sweet, rich flavors of roasted squash with a creamy sauce and tender chicken. The squash adds a unique twist to the classic pasta, giving it a fall-inspired flavor that’s both hearty and satisfying. This is the perfect dish for pasta lovers looking to enjoy a seasonal twist.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 boneless, skinless chicken breasts, sliced into strips
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 12 oz pasta (penne or fettuccine works well)
• ½ teaspoon dried thyme
• ½ teaspoon nutmeg
• Salt and pepper to taste
• Freshly grated Parmesan for garnish
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper, and spread on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.
2. While the squash is roasting, cook the pasta according to the package instructions. Drain and set aside.
3. In a large skillet, heat the remaining olive oil over medium heat. Cook the chicken strips for 5-7 minutes until golden brown and fully cooked. Remove and set aside.
4. In the same skillet, sauté the onions and garlic until soft and fragrant, about 3-4 minutes.
5. Add the roasted squash to the skillet, along with the chicken broth, heavy cream, thyme, nutmeg, salt, and pepper. Simmer for 5-7 minutes until the sauce thickens slightly.
6. Stir in the cooked chicken and pasta, tossing to combine and coat everything in the sauce.
7. Serve hot, garnished with freshly grated Parmesan and parsley.

This creamy chicken and winter squash pasta is a decadent yet balanced dish that’s perfect for cozy dinners. The sweetness of the squash pairs beautifully with the savory chicken and creamy sauce, making it a flavorful and satisfying meal to enjoy with family or friends.

Grilled Chicken and Winter Squash Salad

This grilled chicken and winter squash salad is a healthy and colorful dish that’s perfect for a light yet filling winter meal. The smoky grilled chicken pairs beautifully with the sweet roasted squash, while the fresh greens and tangy dressing add a refreshing balance. It’s a nutrient-packed meal that’s as delicious as it is vibrant.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 small winter squash (acorn or butternut), peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 4 cups mixed salad greens (spinach, arugula, etc.)
• ¼ cup crumbled goat cheese or feta
• ¼ cup dried cranberries
• ¼ cup walnuts, toasted
• Salt and pepper to taste

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed winter squash with olive oil, smoked paprika, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until tender.
2. While the squash is roasting, grill the chicken breasts over medium heat, about 5-7 minutes per side, until fully cooked. Let the chicken rest, then slice thinly.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
4. In a large bowl, combine the salad greens, roasted squash, cranberries, and toasted walnuts.
5. Top the salad with the sliced grilled chicken and crumbled goat cheese.
6. Drizzle the dressing over the salad and toss gently to combine.

This grilled chicken and winter squash salad is perfect for those who want a lighter meal that’s still filling and packed with flavor. The combination of smoky chicken, sweet squash, and tangy dressing creates a well-balanced and satisfying dish that’s both nutritious and delicious.

Chicken and Winter Squash Chili

This chicken and winter squash chili is a unique twist on traditional chili, incorporating the natural sweetness of winter squash with the hearty, spiced flavors of classic chili. It’s a perfect dish for cold winter nights, offering a comforting blend of chicken, squash, beans, and a flavorful tomato base that warms you right up.

Ingredients:

• 1 medium kabocha or butternut squash, peeled and cubed
• 2 boneless, skinless chicken breasts, diced
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) black beans, drained and rinsed
• 1 cup chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon cinnamon
• Salt and pepper to taste
• Fresh cilantro and sour cream for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced chicken and cook until browned, about 5-6 minutes. Remove and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 3-4 minutes.
3. Add the cubed winter squash, diced tomatoes, black beans, chicken broth, chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Stir well to combine.
4. Return the browned chicken to the pot and bring the mixture to a simmer.
5. Cover and cook for 25-30 minutes, until the squash is tender and the flavors have melded together.
6. Serve hot, garnished with fresh cilantro and a dollop of sour cream.

This chicken and winter squash chili is a hearty, warming dish that puts a fun seasonal spin on the classic chili. The sweet and slightly nutty flavor of the winter squash pairs perfectly with the spicy, savory elements of the chili, making this a cozy and delicious meal to enjoy all season long.

Roasted Chicken and Winter Squash with Sage Butter

This roasted chicken and winter squash dish is a simple yet flavorful meal, perfect for a cozy dinner. The combination of savory roasted chicken, sweet winter squash, and fragrant sage butter creates a harmonious blend of flavors. This recipe is easy to prepare and ideal for those who enjoy classic, comforting meals with a seasonal twist.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 8-10 fresh sage leaves
• 3 garlic cloves, minced
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed winter squash with olive oil, smoked paprika, salt, and pepper, and spread on a baking sheet.
2. Season the chicken thighs with salt, pepper, and a pinch of smoked paprika. Place them on a separate baking sheet.
3. Roast both the chicken and squash for 25-30 minutes, until the chicken is fully cooked and the squash is tender and golden brown.
4. While the chicken and squash are roasting, melt the butter in a small saucepan over medium heat. Add the sage leaves and garlic, cooking until the butter is lightly browned and fragrant.
5. Once the chicken and squash are done, drizzle the sage butter over them and serve hot, garnished with fresh parsley.

This roasted chicken and winter squash with sage butter is a simple yet elegant meal that highlights the earthy, comforting flavors of fall. The sage butter adds a rich, aromatic touch to the roasted ingredients, making this dish a perfect weeknight dinner or an easy holiday option.

Chicken and Winter Squash Curry

This chicken and winter squash curry is a warming and fragrant dish that’s perfect for cold evenings. The combination of tender chicken, sweet winter squash, and rich, spiced coconut curry sauce creates a flavorful meal that’s both satisfying and comforting. It’s a wonderful way to bring exotic flavors into your kitchen while using seasonal ingredients.

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 1 small winter squash (such as acorn or kabocha), peeled and cubed
• 1 tablespoon coconut oil or vegetable oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tablespoon fish sauce (optional)
• 1 tablespoon lime juice
• Fresh cilantro for garnish
• Cooked basmati rice for serving

Instructions:

1. Heat the oil in a large pan over medium heat. Add the diced chicken and cook until browned on all sides, about 5-6 minutes. Remove and set aside.
2. In the same pan, sauté the onion, garlic, and ginger until softened and fragrant, about 3 minutes.
3. Add the curry powder and turmeric, stirring to coat the onion mixture.
4. Pour in the coconut milk and chicken broth, stirring to combine. Add the cubed winter squash and return the chicken to the pan.
5. Simmer the curry for 20-25 minutes, until the squash is tender and the sauce has thickened.
6. Stir in the fish sauce (if using) and lime juice, and season with salt and pepper to taste.
7. Serve the curry hot over basmati rice, garnished with fresh cilantro.

This chicken and winter squash curry is a delightful, warming dish that offers a balance of sweet, savory, and spicy flavors. The creamy coconut sauce perfectly complements the sweetness of the squash and the tender chicken, making this a must-try meal for curry lovers.

Chicken and Winter Squash Pot Pie

This chicken and winter squash pot pie is a hearty, comforting dish that combines tender chicken and sweet winter squash in a creamy filling, all encased in a flaky, golden crust. It’s a perfect dish for cozy family dinners or as a comforting meal on a cold evening. The sweetness of the squash adds a seasonal twist to the classic pot pie.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 boneless, skinless chicken breasts, diced
• 2 tablespoons butter
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon thyme
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 pre-made pie crust (or homemade if preferred)
• Salt and pepper to taste
• 1 egg, beaten for egg wash

Instructions:

1. Preheat the oven to 375°F (190°C). In a large skillet, melt the butter over medium heat. Add the chicken and cook until browned and fully cooked, about 5-6 minutes. Remove and set aside.
2. In the same skillet, sauté the onion and garlic until softened, about 3 minutes. Add the thyme and stir.
3. Add the flour and cook for 1-2 minutes, stirring constantly. Gradually whisk in the chicken broth and cream, cooking until the sauce thickens.
4. Stir in the cubed winter squash and cooked chicken, and season with salt and pepper. Cook for 10 minutes, until the squash starts to soften.
5. Transfer the chicken and squash mixture to a pie dish. Cover with the pie crust, trimming any excess and crimping the edges. Brush the top with the beaten egg.
6. Bake for 25-30 minutes, or until the crust is golden and crisp.
7. Let the pot pie cool for a few minutes before serving.

This chicken and winter squash pot pie is the ultimate comfort food, blending savory and sweet flavors in a creamy, satisfying filling. The flaky crust and rich filling make this dish a hearty meal that’s perfect for sharing with loved ones during the colder months.

Chicken and Winter Squash Stir-Fry

This chicken and winter squash stir-fry is a quick, healthy, and delicious option for a weeknight dinner. The sweet and tender squash pairs perfectly with savory chicken, and a simple soy-based sauce adds a touch of umami flavor. The dish is vibrant, packed with nutrients, and comes together in under 30 minutes.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 small butternut or acorn squash, peeled and thinly sliced
• 2 tablespoons vegetable oil
• 1 small onion, thinly sliced
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• ½ teaspoon crushed red pepper flakes (optional)
• 2 green onions, sliced for garnish
• Cooked jasmine rice for serving

Instructions:

1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 5-6 minutes. Remove and set aside.
2. Add the remaining tablespoon of oil to the skillet and sauté the onion, red bell pepper, and garlic for 3-4 minutes until softened.
3. Add the sliced winter squash and stir-fry for another 5-7 minutes until the squash is tender but still firm.
4. In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, honey, and red pepper flakes.
5. Return the chicken to the skillet and pour the sauce over the mixture. Toss everything together and cook for another 2 minutes to heat through and coat the ingredients with the sauce.
6. Serve hot over jasmine rice, garnished with sliced green onions.

This chicken and winter squash stir-fry is a colorful and flavorful meal that’s both satisfying and nutritious. The natural sweetness of the squash complements the savory sauce, while the tender chicken adds protein, making it a perfect all-in-one meal for busy nights.

Chicken and Winter Squash Enchiladas

These chicken and winter squash enchiladas are a Mexican-inspired dish that combines the rich flavors of roasted squash with tender chicken, all wrapped in soft tortillas and topped with a zesty enchilada sauce. It’s a comforting and filling meal that’s perfect for feeding a crowd or as a make-ahead dinner.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 2 boneless, skinless chicken breasts, shredded
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 cups enchilada sauce
• 8 small flour or corn tortillas
• 1 cup shredded cheddar or Monterey Jack cheese
• Fresh cilantro and sour cream for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed winter squash with olive oil, salt, and pepper, and roast for 20-25 minutes until tender.
2. In a large skillet, sauté the onion and garlic until softened, about 3 minutes. Stir in the cumin and chili powder and cook for another minute.
3. Add the shredded chicken and roasted squash to the skillet, mixing everything together. Remove from heat.
4. Pour 1/2 cup of the enchilada sauce into the bottom of a baking dish. Spoon the chicken and squash mixture into each tortilla, roll them up, and place them seam-side down in the dish.
5. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with cheese.
6. Bake for 20 minutes, until the cheese is melted and bubbly.
7. Serve the enchiladas hot, garnished with fresh cilantro and sour cream.

These chicken and winter squash enchiladas are a delightful fusion of sweet and savory flavors, with the tender squash adding a unique twist to traditional enchiladas. The zesty sauce and melted cheese make every bite rich and satisfying, while the roasted squash provides a healthy, seasonal touch.

Chicken and Winter Squash Soup

This hearty chicken and winter squash soup is the perfect way to warm up on a chilly day. The sweet, earthy flavors of the squash blend beautifully with tender chicken in a flavorful broth, making this soup both comforting and nutritious. It’s an easy, one-pot meal that’s ideal for a cozy lunch or dinner.

Ingredients:

• 1 medium kabocha or butternut squash, peeled and cubed
• 2 boneless, skinless chicken breasts, shredded
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 teaspoon thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish
• Crusty bread for serving (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic, sautéing until softened, about 5 minutes.
2. Add the cubed squash, thyme, bay leaf, salt, and pepper, and stir to combine.
3. Pour in the chicken broth and bring the mixture to a boil. Reduce heat and simmer for 20-25 minutes, until the squash is tender.
4. Stir in the shredded chicken and continue to cook for another 5 minutes, until everything is heated through.
5. Remove the bay leaf, and use a spoon or fork to slightly mash some of the squash for a thicker consistency, if desired.
6. Serve the soup hot, garnished with fresh parsley, and with crusty bread on the side.

This chicken and winter squash soup is a soul-soothing meal that’s packed with nutrients and flavor. The natural sweetness of the squash pairs wonderfully with the savory chicken and vegetables, making it a perfect dish to enjoy during the colder months.

Note: More recipes​ are coming soon!