I had half of my butternut squash left over the other night and tried to find a recipe that used it well (and truth be told, used it in a way that my husband might eat it). I found so many delicious-looking recipes that I now want to try, but this one seemed simple and yummy. I adapted it a little and we loved it! If you're a fan of butternut squash (or even if you aren't) this recipe is worth trying. It's easy enough to be a great weeknight recipe.
Ingredients
- 2 tablespoons minced garlic, divided
- 1 teaspoon salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- Juice from 1/2 lime
- 4 boneless, skinless chicken breasts, cut into smaller pieces
- Cooking spray
- 4-6 potatoes, cut into wedges
- ½ butternut squash
- 2 tablespoons butter, melted
- 1 tbsp. Olive oil
Preparation
1. Preheat oven to 400°.
2. Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and stir to coat evenly. Pour into a 9X13 baking dish, leaving space in the center for chicken. Bake uncovered at 400° for approximately 20 minutes before adding chicken to the center of the dish.
3. While vegetables are cooking, combine 1 1/2 tablespoons garlic (or to your liking), 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Add chicken and lime juice and stir to coat evenly. After 20 minutes, pull veggies out of oven and place chicken in the center of the dish. While adding chicken, lightly brush vegetables with olive oil. Cook an additional 25-30 minutes, or until chicken is cooked through and vegetables are soft.
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