Description
Chicken, leek, and butternut squash bake brings comfort straight from your kitchen to the dinner table. Creamy, cheesy goodness mingles with tender chicken and sweet roasted vegetables for a hearty meal that feels like a warm embrace.
Ingredients
Scale
Primary Ingredients:
- 650g (23 oz) raw chicken breast, diced
- 1 large leek, halved lengthways and sliced
- 1 small butternut squash, peeled, deseeded, and chopped into chunks
Supporting Ingredients:
- 1 onion, diced
- 2 cloves garlic, minced
- 1½ cups chicken stock
- 3 tablespoons plain all-purpose flour
- 1½ cups milk
- 1 teaspoon mustard powder
- 1 teaspoon dried thyme
- 90g (3 oz) reduced-fat cheddar cheese, grated
Seasoning and Preparation:
- Cooking spray or olive oil spray
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 200°C (400°F). Spread 340g (12oz) butternut squash chunks on a baking tray. Spritz with olive oil spray, then season with ¼ teaspoon salt and a pinch of black pepper. Roast for 25-30 minutes until edges caramelize and squash softens.
- Heat a large skillet over medium heat. Spray with cooking oil. Add 1 diced onion and sauté for 5 minutes until translucent. Incorporate sliced leek and 2 minced garlic cloves. Cook 5-6 minutes until vegetables become tender.
- Add 650g (23oz) diced chicken breast to the skillet. Season with 1 teaspoon dried thyme, ½ teaspoon mustard powder, salt, and pepper. Cook until chicken turns opaque and begins to brown.
- Dust 3 tablespoons flour over the chicken mixture. Stir thoroughly to coat evenly. Gradually pour 360ml (1½ cups) chicken stock while continuously stirring to prevent lumps.
- Pour 360ml (1½ cups) milk into the skillet. Simmer for 6-8 minutes, stirring frequently until the sauce thickens and coats the back of your spoon.
- Fold roasted butternut squash into the chicken mixture. Transfer to a 23x33cm (9×13 inch) baking dish. Sprinkle 90g (3oz) grated reduced-fat cheddar cheese across the top.
- Bake at 200°C (400°F) for 25-30 minutes until cheese melts and turns golden brown. Remove from oven and rest for 5 minutes before serving.
Notes
- Always dice the butternut squash into uniform, small cubes to ensure even cooking and a consistent texture throughout the dish.
- Slice leeks carefully, using only the white and light green parts, which have the most tender and flavorful characteristics.
- For a gluten-free version, replace regular flour with cornstarch or a gluten-free flour blend when making the sauce.
- Consider adding fresh thyme or rosemary to the dish for an extra layer of herbaceous flavor that complements the chicken and vegetables perfectly.
- Prep Time: 15-17 minutes
- Cook Time: 56-64 minutes
- Category: Baked
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 70 mg