15
Jan
At this point add the cooked chicken or Quorn pieces if using with the coconut milk. Stir in the squash and sweet potato bring to the boil reduce the heat and simmer partially covered for about 20-25 minutes or until the squash and sweet potato are just tender stirring occasionally.
Season with salt and pepper to taste.
Chicken butternut squash and sweet potato recipe. 8 rows Place chicken on a sheet pan and bake undisturbed for 30 minutes. 5 Meanwhile toss squash and. View full nutritional breakdown of chicken butternut squash and sweet potato casserole calories by ingredient.
Recipe submitted by SparkPeople user DANCER2303. Share on Facebook Share on Pinterest Share by Email More sharing options. Preheat the oven to 200C180C FanGas 6.
Place the butternut squash chicken tomatoes and onion in a bowl. Add the Cajun seasoning and oil and mix well. Transfer the mixture to an ovenproof dish.
Add butternut squash potatoes diced tomatoes tomato paste remaining chicken stock apple juice and bay leaves. Season with salt and pepper to taste. Bring to a simmer reduce heat to.
Its really easy to make and tastes great - especially with chicken. Firstly start by chopping each end off the Sweet Potatoes then chop into chunks no need to peel. Then put into a roasting dish big enough to hold all the veg.
Prepare the half Butternut Squash by peeling it then chopping into chunks the same size as the Sweet Potato. Preheat oven to 400. Combine garlic salt pepper and sage in a small bowl.
Combine potatoes and squash and chicken and toss with ghee oil and spice mixture. Arrange vegetable mixture around chicken in large baking pan. Heat oven to 190Cfan 170Cgas 5.
Put the butternut squash potatoes ground coriander thyme stock and garlic into a flameproof casserole. Season and bring to the boil then simmer gently. Place butternut squash in a single layer onto one side of the prepared baking sheet.
Stir in 2 tablespoons olive oil and thyme. Season with salt and pepper to taste. Place chicken in a single layer in the middle of the prepared baking sheet and coat with nonstick spray.
Place into oven and bake until golden brown and crisp about 18-20 minutes. 1 tbsp olive oil 50g onion finely chopped 300g butternut squash peeled and diced 125ml very low salt chicken stock 100g chicken breast diced Blend or mash to the required consistency. For an alternative swap the butternut squash for sweet potato or use both.
Stir in the passata stock and salt and pepper to taste. Stir in the squash and sweet potato bring to the boil reduce the heat and simmer partially covered for about 20-25 minutes or until the squash and sweet potato are just tender stirring occasionally. At this point add the cooked chicken or Quorn pieces if using with the coconut milk.