Pantry Raid! Roasted Butternut Squash & Chicken Thighs
This is one of those great go-to meals that can be easily tweaked depending on the bounty in your pantry and freezer. This combo turned out so great that I’ve added it to my regular rotation. Healthy, packed with flavor, and oh-so-simple, you’ll have dinner on the table in no time with this super recipe!
Servings Prep Time
4people 10minutes
Cook Time
40minutes
Servings Prep Time
4people 10minutes
Cook Time
40minutes
Ingredients
Instructions
  1. If using frozen chicken thighs, defrost them in the refrigerator overnight. Pull out the bag of frozen butternut squash just prior to cooking.
  2. Preheat the oven to 425 degrees. Toss all of the ingredients together on a foil-lined baking sheet.
  3. Roast in the oven for 35-40 minutes, or until the internal temperature of the chicken reaches 165°F. Allow chicken to rest, covered, for 5-10 minutes.
  4. Serve and enjoy a great pantry & freezer meal!
Recipe Notes

I have determined that I am just a bit obsessed with various squash varieties.  Summer squash, zucchini, acorn squash, spaghetti squash, butternut–I love ’em all.  Butternut squash though has a depth of flavor that the others just can’t quite match though (IMHO).  So versatile that it can be roasted, grilled, pureed, used in soups–the possibilities are endless.

What’s your favorite way to use this pretty and tasty variety?