Chicken Hash With Butternut Squash Recipes

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CHICKEN AND BUTTERNUT SQUASH



Chicken and Butternut Squash image

Looking for a tasty dinner made using Progresso® broth? Then try this roasted chicken and squash recipe.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 7

4 bone-in chicken breasts (about 2 lb), skinned
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
5 cups cubed (1/2 inch) peeled butternut squash (2 1/4 lb)
1 teaspoon fines herbes or 1/4 teaspoon Italian seasoning
3 tablespoons dry white wine or Progresso™ reduced-sodium chicken broth

Steps:

  • Heat oven to 450°F. Spray roasting pan with cooking spray. Place chicken in pan. Brush chicken with 1 1/2 teaspoons of the oil; sprinkle with 1/4 teaspoon each of the salt and pepper.
  • Place squash in large bowl; drizzle with remaining 1 1/2 teaspoons oil. Sprinkle with fines herbes and remaining 1/4 teaspoon each salt and pepper; toss well. Spoon squash around chicken.
  • Roast uncovered 35 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken and squash from pan; cover to keep warm.
  • Add wine to pan drippings; heat to boiling over high heat, stirring to loosen brown particles. Reduce heat; cook 2 minutes or until sauce is reduced to 1/4 cup.
  • On each of 4 plates, place 1 chicken breast and 1 cup squash. Spoon 1 tablespoon sauce over each chicken breast.

Nutrition Facts : Calories 370, Carbohydrate 37 g, Fat 1, Fiber 6 g, Protein 40 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 540 mg

CHICKEN HASH WITH BUTTERNUT SQUASH



Chicken Hash With Butternut Squash image

Make and share this Chicken Hash With Butternut Squash recipe from Food.com.

Provided by little_wing

Categories     Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb red potatoes, diced small
1 lb butternut squash, peeled, seeded, diced small
2 tablespoons butter
1 cup sweet onion, diced small
1 tablespoon olive oil
2 cups roasted skinless chicken, shredded (white and dark meat)
2 tablespoons fresh tarragon
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup heavy cream

Steps:

  • Heat potatoes and squash in saucepan with salted water, covered, to boiling.
  • Simmer 4 minutes and drain.
  • Heat 1 tbs butter in a skillet over med-high heat.
  • Add onion and cook 5 minutes.
  • Add remaining butter and oil to skillet.
  • Add potatoes, squash, chicken, tarragon, salt and pepper and cook 8-10 minutes, tossing frequently until nicely browned.
  • Slowly pour cream around edge of skillet.
  • Cook 6-8 minutes turning hash until crusty.

Nutrition Facts : Calories 304.2, Fat 15.4, SaturatedFat 7.9, Cholesterol 77, Sodium 272.6, Carbohydrate 25.1, Fiber 3.3, Sugar 3.6, Protein 17.7

LEMON CHICKEN WITH BUTTERNUT SQUASH



Lemon Chicken with Butternut Squash image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 7

3/4 pounds cubed peeled butternut squash (about 6 cups)
2 lemons (1 sliced, 1 juiced)
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh oregano
Kosher salt and freshly ground pepper
4 skinless, boneless chicken breasts (about 6 ounces each)
3 cloves garlic, thinly sliced

Steps:

  • Preheat the oven to 450 degrees F. Toss the squash, sliced lemon, 2 tablespoons olive oil, 1 tablespoon oregano, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread on a rimmed baking sheet. Roast, undisturbed, until the squash is tender and lightly browned around the edges, about 30 minutes.
  • Meanwhile, season the chicken with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons olive oil. Add the chicken; cook until well browned on the bottom, 3 to 5 minutes. Flip the chicken and transfer the skillet to the oven. Roast until the chicken is just cooked through, 5 to 8 minutes.
  • Return the skillet to the stovetop over medium heat. Add the garlic and cook until softened, about 1 minute. Add the lemon juice and the remaining 1 tablespoon oregano. Cook, spooning the pan juices over the chicken, 1 minute. Serve the chicken with the roasted squash and lemon; drizzle with the remaining pan juices.

CREAMY CHICKEN & BUTTERNUT SQUASH HOT DISH



Creamy Chicken & Butternut Squash Hot Dish image

Cream of chicken soup bring this dish together fast and saves the extra step of making a sauce for this dish. Use the remaining chicken poaching liquid just like you would stock in any of your favorite dishes. Refrigerate for up to 3 days or freeze for up to a month until ready to use.

Provided by campbells

Number Of Ingredients 13

4 whole chicken thighs and drumsticks
4 cups Swanson Chicken Broth
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 large leeks, white and light green parts only, thinly sliced into rounds and washed well (4 cups)
1 butternut squash, peeled and cut into 1/2-inch chunks, (1 1/2 pounds, or 4 cups)
1 head of fennel, (12 ounces), trimmed and diced (2 cups)
1 small celery rib, thinly sliced
2 tablespoons chopped fresh parsley leaves, plus more for sprinkling
1 can (10.5 ounce) Campbell's Cream of Chicken Soup
1 cup frozen peas, thawed
one 32-ounce bag frozen tater tots
Hot sauce, for serving

Steps:

  • In a medium pot, cover the chicken thighs and drumsticks with the stock and bring to a boil over medium-high. Reduce to medium and simmer until the chicken is cooked through, about 15 minutes. Using tongs or a slotted spoon, remove chicken to a plate and let cool slightly. Reserve the poaching liquid. Discard skin and bones and shred chicken meat.
  • Preheat the oven to 425. In a large pot, melt butter over medium-high. Add leeks, butternut squash, celery, and fennel, and cook over medium-high, stirring occasionally, until lightly browned, about 5 minutes.
  • Stir picked chicken, Cream of Chicken soup, 1 cup of the reserved poaching liquid (save remaining stock for another use), peas, and parsley into the cooked vegetables. Season with salt and pepper. Scrape chicken mixtures into a 9-by-13-inch baking dish.
  • Spread the tots over chicken mixture. Bake until bubbling and tots are golden, about 45 minutes. Serve with hot sauce.

EASY CHICKEN AND BUTTERNUT SQUASH STEW



Easy Chicken and Butternut Squash Stew image

This easy-to-make chicken and squash stew is flavorful and incredibly versatile.

Provided by Arielle

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 55m

Yield 6

Number Of Ingredients 12

1 ½ cups chopped fresh cilantro
1 ½ teaspoons dried oregano
1 teaspoon ground cumin
1 pinch salt and ground black pepper to taste
6 each skinless, boneless chicken thighs
1 tablespoon olive oil, or as needed
1 large onion, chopped
6 cloves garlic, chopped
2 pounds butternut squash, cut into 1-inch cubes
1 (28 ounce) can diced tomatoes
1 ½ cups chicken broth
1 ½ teaspoons hot paprika

Steps:

  • Mix cilantro, oregano, cumin, salt, and pepper together in a bowl. Coat chicken thighs with spice mixture.
  • Heat oil in a skillet over medium-high heat. Add chicken, onion, and garlic; cook until chicken is browned, 4 to 5 minutes on each side. Add squash, tomatoes, chicken broth, and paprika. Bring to a boil; reduce heat and let simmer until chicken is no longer pink in the center and squash is tender, about 25 minutes.

Nutrition Facts : Calories 295.2 calories, Carbohydrate 26.5 g, Cholesterol 72.4 mg, Fat 10.9 g, Fiber 5.1 g, Protein 23.1 g, SaturatedFat 2.6 g, Sodium 601.2 mg, Sugar 8.1 g

CHICKEN AND BUTTERNUT SQUASH CURRY



Chicken and Butternut Squash Curry image

The sweetness of the apple and roasted butternut squash are a perfect balance for this tasty chicken curry recipe. Goes perfect with rice!

Provided by cjb

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 14

1 cup peeled, cubed butternut squash
butter-flavored cooking spray
salt and ground black pepper to taste
1 ½ tablespoons vegetable oil
½ tablespoon curry powder, or to taste
½ onion, thinly sliced
1 clove garlic, crushed
2 skinless, boneless chicken breast halves, cut into 1/2-inch pieces
1 tablespoon salted butter, or as needed
1 cup peeled and chopped apples
1 tablespoon cornstarch
1 cup chicken broth
1 cup coconut milk
2 teaspoons white sugar

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place squash in a single layer on a baking sheet. Spray with cooking spray and season with salt and pepper.
  • Roast in the preheated oven until tender, 20 to 25 minutes.
  • Meanwhile, heat oil and curry powder in a large pan over medium-high heat for 2 minutes. Stir in onion and garlic; cook until translucent, about 5 minutes. Add chicken, tossing lightly to coat. Reduce heat to medium and cook until chicken is no longer pink in the center and the juices run clear, 5 to 8 minutes.
  • While the chicken is cooking, melt butter in a skillet over medium heat. Add apples and saute until tender, about 5 minutes. Slowly add in cornstarch. Pour in chicken broth; stir well. Pour into the pan with the chicken, and add roasted squash, coconut milk, and sugar; stir to combine. Cover and simmer, stirring occasionally, until heated through, about 5 minutes.

Nutrition Facts : Calories 306 calories, Carbohydrate 16.2 g, Cholesterol 41.4 mg, Fat 21.8 g, Fiber 2.6 g, Protein 14 g, SaturatedFat 13.7 g, Sodium 389.5 mg, Sugar 7 g

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