Butternut Squash Puree with Chicken & Veggies

Saturday, April 20, 2013

From our skinny table to yours...

As butternut squash season is coming to an end we wanted to throw together one more delicious recipe and go out with a bang!   This is definitely one to try before they are hard to come by.  This light and buttery meal is the perfect way to enjoy a warm spring evening on the porch outside.  We love dining outdoors as it turns the ordinary night into a romantic date night :)

This is super easy to throw together too! Simply toss butternut squash, sweet yellow onion, fresh garlic, fresh parsley, and jalapeno in olive oil and roast in the oven.  Once ingredients are nice and soft it's time to turn this  yummy goodness into a light and fragrant puree.  Toss the roasted ingredients into the food processor and blend until smooth along with one tablespoon of freshly grated nutty parmesan cheese.  We added chicken stock to lighten it up even more!  

We put this dish over tri-colored veggie pasta!  Eating whole wheat or veggie pasta is absolutely fine and needed every now and again, just be sure to have one serving as calories can really add up.  If you are trying to cut back on carbs, or ate a heavy lunch, spaghetti squash would be a nice substitution!  By choosing spaghetti squash you will save around 200 calories.  We tossed this together with fresh asparagus, grape tomatoes and lean chicken breast for extra veggies and protein!  This meal has all the elegance and nutrition to please your skinny needs, and yet the creaminess and meatiness to please the hubs... it's a win win! 

YUM, this was so good!  Go ahead and make a date night out of this one!  It's the weekend, tonight would be the perfect night to indulge in this creamy, yet cream free, sweet and savory meal!  This whole meal, including the pasta, comes together at 471 calories ;)  Enjoy!

Happy weekend everyone! 

Nutrition Facts Per Serving
Calories: 471
Fat: 8.4 grams
Carbs: 57.9 grams
Dietary fiber: 9.8 grams
Protein: 35.9 grams

1 pound lean chicken breast - trimmed of fat
2 cups chopped butternut squash 
1/2 yellow onion
4 garlic cloves chopped
1 jalapeno chopped
2 cups sodium free chicken stock
1 tbsp parmesan cheese
1 pound asparagus
1 pint cherry tomatoes
1 handful fresh parsley
2 tbsp olive oil
4 servings of whole wheat pasta, veggie pasta or spaghetti squash (we used veggie)
salt & pepper to taste

Let's get cooking!
1.  Preheat oven to 425 degrees
2.  Place chopped butternut squash, jalapeno, onions, garlic and parsley in baking dish.  Toss with one tablespoon olive oil.  Roast in oven for 40 minutes or until squash is nice and tender
3.  While veggies are roasting, cook chicken.  Heat saute pan over medium high heat and add remaining tablespoon olive oil.  Slice chicken breast into thin strips and season with salt and pepper.  Cook chicken for approx 3 minutes on each side or until almost cooked through.  Add grape tomatoes and sliced asparagus to pan.  Cook for additional 3 minutes or until asparagus begins to brown.  Set aside
4.  Cook pasta according to package directions
5.  When veggies are fully cooked, toss all ingredients into food processor with parmesan cheese.  Blend until smooth.  Add chicken stock to lighten sauce to consistency you desire.  We used 2 cups
6.  Add puree to saute pan with chicken and veggies over low heat.   Mix all ingredients to heat sauce and combine flavors.  Portion out over pasta

Serves 4 healthy portions!  Enjoy :)

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  1. This looks so yummy! It is approaching lunch time in Jamaica and I am now feeling so hungry!:) Congratulations on being the Featured Blogger on the I Love My Blog Post Blog Hop. I am a new Follower of your Blog. Enjoy the rest of your weekend.
    Judy - Judy H-J's Thoughts

  2. This recipe looks so good! I bought my first spaghetti squash today. I can't wait to try it. I just pinned this to my recipe board to try next week! :)

  3. Thank you!!! I now know what to do with the butternut squash I just bought! I'll be using spaghetti squash instead of pasta (I eat mostly Paleo)

    I am a new follower and loving your blog. Nice job, ladies.

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    Hope you girls stop by!! I'm a 26yr old stay at home mom that blogs about my new little family of 3 while navigating through our "organic food & natural products" lifestyle.

    Christina McGuire

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