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–+ servings
Chicken, Leek and Butternut Squash Bake

Savory Chicken, Leek and Butternut Squash Bake Delight

This Chicken, Leek and Butternut Squash Bake is a low-calorie, gluten-free, and comforting dish perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Gluten-Free
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 600 g boneless skinless chicken thighs can substitute with chicken breast for a leaner option
  • 1 teaspoon dried parsley adds a hint of herbal freshness
  • 1/2 teaspoon dried thyme leaves enhances aromatic quality
  • to taste salt essential seasoning
  • to taste black pepper essential seasoning
  • 1 tablespoon salted butter (or olive oil) swap for olive oil for dairy-free option
  • 1 onion, halved and sliced adds sweetness and depth
  • 600 g butternut squash, peeled and diced fresh preferred for superior taste
  • 1 teaspoon paprika contributes color and mild spice
  • 3 leeks, washed, trimmed, and sliced provides sumptuous buttery flavor
  • 1 tablespoon minced garlic (or 3 crushed cloves) elevates flavor profile
  • 1 cup chicken stock keeps the bake moist, can use vegetable stock for vegetarian
  • 80 g freshly grated Parmesan can substitute with melting cheeses
  • Handful fresh parsley, chopped for garnish

Equipment

  • frying pan
  • Ovenproof Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (fan), 200°C, or 400°F (gas mark 6).
  2. Trim your chicken thighs into thirds and set aside to marinate with thyme, parsley, salt, and pepper.
  3. In a large frying pan, spray with low-calorie spray and sauté the chicken for 5-7 minutes until golden.
  4. In the same pan, melt butter or olive oil over medium heat. Add onion, butternut squash, and paprika. Sauté for 8-10 minutes.
  5. Add leeks and garlic, cooking for another 5-8 minutes until leeks are soft.
  6. Layer the vegetable mixture in an ovenproof dish and place the chicken on top, pouring any juices over.
  7. Pour chicken stock over, then sprinkle Parmesan evenly on top.
  8. Cover with aluminum foil and bake for 15 minutes. Remove foil and bake for another 15 minutes until golden.
  9. Let it sit for a few minutes, season with salt and pepper, and garnish with parsley before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

For best reheating results, thaw before serving and gently heat in a preheated oven.

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