Mushroom and Herb Butternut Squash over Baked Chicken
A simple way to enjoy your fall squash! Perfectly paired with caramelized onions, mushrooms, and any fresh herbs you may have!
Embrace the natural flavors! A perfect part of slowly cooking and caramelized your veggies is how it brings out the subtle flavors they already provide. The caramelization process makes a sweet undertone that carries the dish and is delicious against the fresh herbs! A great complement to any dish!
Know your time to shine. Bacon is one of those ingredients that often take the spotlight. What I love here, is that the bacon brings out the sweetness in the squash and gives the mushroom a great umami flavor! While the butter isn’t necessary, it really gives a great rich finish to this as a garnish!
Looking for other creative ways to use your butternut squash? Check out some of these other dishes!
Smoky Butternut Squash Beanless Chili
Roasted Butternut Squash and Shallot Vinaigrette
Butternut Squash Soup with Apple and Sage
Butternut Squash Soup with Turkey and Kale
Butternut Squash and Sage Cauliflower ‘Risotto’
Butternut Squash Bruschetta with Maple Bacon and Whipped Ricotta Cheese
Butternut Squash and Sun-Dried Tomatoes over Spaghetti Squash
As the seasons change, so do the recipes and creative options from the garden! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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Mushroom and Herb Butternut Squash over Baked Chicken
Equipment
- Toaster Oven (conventional works too)
- Skillet with lid
- Kitchen knife
- Vegetable Peeler (optional)
Ingredients
- 4 large Chicken Tenderloins or Breasts
- 1/2 cup Panko (Keto style available)
- 1 tbsp Garlic Powder
- Salt and Pepper
- 1 tbsp Olive Oil
- 1 large Shallot
- 1 1/2 cups Cubed Butternut Squash
- 3 strips Bacon
- 4 cloves Garlic
- 2 cups Sliced Mushrooms
- 1 sprig Thyme
- 1/4 sprig Rosemary
- 3 leaves Sage
- 1 tbsp Butter
Instructions
- On a small plate, mix panko, garlic powder, salt and pepper together. Roll chicken until each side is coated. Set on a baking sheet and bake until done and outsides are browned/crisp. Use either toaster oven or conventional.
- While chicken bakes, heat oil in skillet and add chopped shallots and cubes squash. Toss to coat.
- Add chopped bacon and allow the fat to absorb throughout the veggies. Keep it on medium low.
- Add sliced mushrooms and minced garlic, allowing mushrooms to cook down a bit.
- Tear in fresh herbs and add a pat of butter. Stir together and place lid on to slowly incorporate.
- When chicken is done, serve immediately with mushroom and squash mixture on top. Great with sautéed zucchini! Enjoy!
