Butternut Squash with Chicken and Herbs

Mr. & Mrs. Robinson

This past year has been very hectic and I have totally ignored this blog. I am attempting to add at least 25 new recipes, photos and stories by the end of December 2012. Or less ...if the world ends on 12/21/12! So going backwards, on November 23, 2012, our family celebrated the marriage of our daughter, Liz to her wonderful husband, Dave Robinson on the rooftop of their apartment in Arlington, VA.

My daughter, Liz, loves butternut squash. I make butternut squash soup, I mash butternut squash in into mashed potatoes, but I really don't use it as a side or compliment to meats. Chicken, turkey and fish make a great compliment to squash. So here is a one-dish recipe.

The newlyweds on their "mini moon" visiting
the Aztec ruins outside Mexico City.

Butternut Squash with Chicken and Herbs:

2 skinless chicken breasts - boned and split in half
1 small/medium butternut squash - seeded and chopped into cubes
4 shallots - cubed
1 small bag of baby carrots
4 stalks of celery chopped in large cubes
1/4 Olive Oil & 2 tbsp
2 tsp balsamic vinegar drip over all and then gently stir to be completely covered
1 tblsp kosher salt
1 tsp ground pepper
1 clove chopped
2 tbsp chopped rosemary
2 tbsp honey mustard
1/2 cup water with 1 tbsp flour or corn starch mixed.


Prepare boneless skinless chicken or buy pre-cut and split. Add 2 tbsp olive oil to dutch oven, pressure cooker or pan that can be used on top of the stove and in the oven.  Brown the chicken on all sides about 2 mins on each side. Turn off heat. Let set while you add cubed butternut squash, shallots, celery, and carrots. In a small bowl combine the remaining 1/4 cup olive oil, chopped clove, honey mustard; stir well. Pour this over the chicken and vegetables. Stir gently so that everything is covered. Now add salt, pepper and chopped rosemary, again stir gently. Place dutch oven or pan covered into 350* for 20 minutes, take out and turn chicken and gently stir the vegetables. Recover and place back into the over for another 20 minutes. Remove foil, turn off oven and let stand in oven for another 10 minutes. Vegetables should be soft but not mushy. Remove vegetables and chicken onto a platter cover immediately. Place pan on stove and turn to high heat. Add water with flour mixture and create a roux. Scrapping the bottom and sides of the pan. Remove from heat when thickens. Strain if you wish or just drizzle over the platter and serve. Can be served with rice if desired.

If you are looking to make this healthier, substitute cooking oil spray for the olive oil. Also you only need to add some water to loosen the flavors in the pan and drizzle over the chicken and vegetables.