Simple Butternut Squash and Chicken Bake

This recipe is so easy, it’s almost embarrassing. Really!

Recipe: Simple Butternut Squash and Chicken Bake

4 boneless, skinless chicken breasts

3 TBSP avocado or olive oil

salt/pepper to taste

garlic powder to taste

Separately:

1.5 pounds butternut squash, cut into pieces (I buy the pre-cut stuff at Costco)

4 TBSP avocado or olive oil

1 egg

salt/pepper to taste

pinch red pepper flakes

Heat 3 TBSP oil in a cast iron skillet or oven-safe skillet over medium-high heat. Sprinkle chicken with salt, pepper and garlic powder. Place chicken in skillet and brown both sides. Remove from skillet and set aside. 

In a high-powered blender, blend the butternut squash, 4 TBSP oil, egg, salt & pepper and red pepper flakes. Note: if you don’t have a high powered blender, just add a bit more oil, and then you can slowly add a bit of water to help it be able to blend. Blend just until pureed, you don’t want it too smooth. 

Pour the pureed squash into the hot skillet and spread out evenly. Gently place chicken on top of the squash, cover with foil, and bake in a 375-degree oven for 30 minutes. Remove from oven, and cut chicken into bite-size pieces. Enjoy!

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