Chicken Thighs and Butternut Squash - Dump and Go Dinner
2
Servings
10
Ingredients
13
Comments
Unctuous and tender these Chicken Thighs & Butternut Squash are oven roasted to perfection and finished with a sprinkle of pecans and coconut.
2
Servings
10
Ingredients
13
Comments
Ingredients
- 2 cups peel and dice Squash, Butternut
- 1 pound Chicken, Thighs, Bone-in
- ½ teaspoons Cinnamon
- ½ teaspoons Chili Powder
- ¼ teaspoons Cumin
- ⅛ teaspoons Nutmeg
- 2 tablespoons Olive Oil
- 2 tablespoons Maple Syrup
- ¼ cups chop Pecans
- ⅛ cups Coconut, Flakes
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide all ingredients among indicated number of foil pans.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Divide all ingredients among indicated number of foil pans.
- Bake covered at 350F for 55 minutes.
- During last 5 minutes of baking, sprinkle pecans and coconut on top and finish baking.
13 Comments
Join the discussionmade this and followed the recipe exactly except added some salt and garlic. Absolutely delicious. Will make this again. 🙂
Would the baking time change if I needed to quadrupole this recipe?
The baking time should remain the same.
Could I substitute sweet potatoes for the butternut squash?
Yes you certainly can!
Can I use chicken breast instead of thighs? My family is not a fan of bone-in chicken.
Yes, you sure can! You just may need to cook it a little longer since it will likely be more meat.
Does this need to be thawed before putting in the oven?
Hi Erin,
Yes! Thaw in your fridge overnight for best results.
Doesn’t the recipe need salt? Well, i’ll try it – but i’m adding salt to it 🙂
This is tagged as a low-sodium meal, so just make sure to take note that this will alter the recipe if you are following a low-sodium diet. That said, please feel free to adjust spices and herbs to your preference. 🙂
I have made this multiple times and it is so good! One pan makes 3 servings for us and I use low calorie syrup to keep the calories down. I also like using cubed frozen butternut squash or sweet potatoes to make assembly easier. One of our favorites!
Awesome feedback, Michelle! Thanks so much for it. 🙂 We are so glad to hear you’re enjoying this recipe!