Monday 3 November 2014

Recipe of the week - Garlic Feta Roasted Butternut Squash with Chicken


Servings: 4

• 2 large boneless, skinless chicken breasts, thinly sliced
• About 2 lbs butternut squash, cubed
• 2-4 cloves garlic, minced
• 2 medium or 1 large sweet red onions, finely chopped
• 1-2 cups Mediterranean style crumbled feta (with basil, Kalamata olive & sun dried tomato – or use plain and add in fresh basil, chopped Kalamata olives, and dry – not in oil – sun dried tomatoes)
• 2 tbsp extra virgin olive oil
• Freshly ground peppercorn medley and sea salt, to taste



  1. Preheat oven to 400° F
  2. Place all ingredients in a large cast iron skillet or roasting pan.
  3. Toss well to mix and coat everything with oil.
  4. Roast for 30-40 minutes, stirring/turning over 3 or 4 times during cooking to ensure even cooking.

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