Chicken, potato and butternut squash oven-bake. This simple baked butternut squash is easy to make, delicious to eat, and looks beautiful on the plate. After baking in the oven I removed the skin and then covered it with butter, sea salt, fresh pepper, sprinkled brown sugar over it, and placed it back in the oven under the broiler just long. One Pan Meal-Baked chicken and Potatoes - Drumsticks with potatoes baked in garlic, paprika, and olive oil.
This is a great weeknight one-pan. Put the butternut squash and sweet potatoes in a large bowl. Oven Baked Butternut Squash with no peeling or cubing. You can cook Chicken, potato and butternut squash oven-bake using 14 ingredients and 10 steps. Here is how you cook that.
Ingredients of Chicken, potato and butternut squash oven-bake
- Prepare 2 tbsp of rapeseed oil.
- Prepare 8 of chicken thighs with bones and skins left on.
- You need 3 of red onions, sliced.
- It's 1 of leek, sliced.
- Prepare 1 of red chili with seeds, chopped.
- It's 4 cloves of garlic, chopped.
- You need 2 tbsp of plain flour.
- It's 700 ml of vegetable stock. I use “Marigold” bouillon powder. Sometimes I use 250ml of dry white wine and 500 ml of stock. It’s fine both ways!.
- You need 1 tsp of Cajun seasoning.
- It's 500 g of new potatoes, in bite-sized chunks.
- Prepare 4 tbsp of crème fraîche or 0-fat Greek yoghourt.
- Prepare Handful of fresh coriander, chopped.
- Prepare of Salt.
- Prepare of Ground black pepper.
Therefore this baked butternut squash recipe makes an easy weeknight side dish. The softness of the butternut squash and sweet potatoes is contrasted with the sharpness of the ginger, and the combination is truly magical. Cut the butternut squash and sweet potatoes into wedges. Add halved sweet potatoes to one baking sheet, and the cubed butternut squash to another.
Chicken, potato and butternut squash oven-bake instructions
- Pre-heat oven to Gas Mark 4 or electric equivalent (probably 180C, for Circotherm ovens 160C)..
- Heat the oil on the hob in a large roasting tin and, in batches, quickly brown the chicken thighs. Set aside..
- Fry the onion rings for 2 minutes, add the leek, chili and garlic and cook for a further 5 minutes, stirring gently to avoid sticking..
- Stir in the flour to mix well and fry for a further minute..
- Stir in the stock and then the Cajun seasoning. Return the chicken thighs to the tin, stirring well to ensure the thighs are coated by the mixture..
- Bring to the boil, stirring whilst doing so, and then transfer the roasting to the pre-heated oven for 30 minutes..
- Whilst this is cooking, skin and deseed the butternut squash and cut it into bite-sized chunks..
- When the 30 minutes is up, add the potatoes and butternut squash to the roasting tin, cover with foil and return to the oven for a further hour or until the chicken and vegetables are cooked..
- Quickly stir in the crème fraîche and then the coriander and season to taste..
- Serve immediately, piping hot onto warmed plates..
Rub sweet potatoes together to distribute the oil, and toss the butternut squash as well. I have a butternut squash on hand, could I try with it for the sweet potatoes? — will roast longer before putting other items in… Chicken with butternut squash, cherry tomatoes and minty yoghurt dressing. This dish tastes just as good with sweet potato instead of butternut squash (and although white potatoes don't count toward Transfer the mixture to an ovenproof dish. Crisp butternut squash chips are easy to make in your oven. Skip the cost and grease of deep frying and try this healthy version instead.