Dive into a delicious bowl of this Scrumptious Chicken, Leek, and Butternut Squash Bake! This enticing dish features tenderly seasoned chicken thighs, perfectly roasted butternut squash, and delightfully buttery leeks, all topped off with a cheesy Parmesan layer. Perfect for family dinners or cozy gatherings, this recipe combines comfort and nutrition in one easy-to-make meal.
Why You’ll Love This Recipe
- Easy Preparation: With straightforward steps and minimal prep time, you can whip up this dish quickly.
- Flavorful Ingredients: The combination of chicken, leeks, and butternut squash creates a rich flavor profile that everyone will love.
- Healthy Comfort Food: Packed with nutrients and low in calories, this bake is perfect for a wholesome dinner.
- Versatile Dish: Ideal for weeknight meals or special occasions; it suits any dining setting!
- Family-Friendly: Kids and adults alike will enjoy this delicious blend of flavors.
Tools and Preparation
Before you start cooking your Chicken, Leek and Butternut Squash Bake, gather the necessary tools to ensure a smooth cooking experience.
Essential Tools and Equipment
- Large frying pan
- Oven-proof dish
- Knife
- Chopping board
- Measuring cups
Importance of Each Tool
- Large frying pan: Essential for sautéing ingredients evenly without crowding them.
- Oven-proof dish: Helps retain heat while baking for an even cook throughout the Chicken, Leek and Butternut Squash Bake.
- Knife: A sharp knife makes chopping vegetables quick and safe.
Ingredients
Main Ingredients
- low calorie spray
- 600g of boneless skinless chicken thighs, raw
- 1 teaspoon of dried parsley
- 1/2 teaspoon of dried thyme leaves
- salt and black pepper
- 1 tablespoon of salted butter (or can use olive oil)
- 1 onion, halved and sliced
- 600g of butternut squash, peeled, diced and cubed
- 1 teaspoon of paprika
- 3 leeks, washed trimmed and sliced
- 1 tablespoon of minced garlic (or 3 crushed cloves)
- 1 cup (240ml) of chicken stock
- 80g (3oz) of parmesan, freshly grated
- handful Fresh Parsley, chopped
How to Make Chicken, Leek and Butternut Squash Bake
Step 1: Preheat the Oven
Preheat your oven to 180°C fan (200°C or 400°F or gas mark 6). This ensures your bake cooks evenly from the start.
Step 2: Prepare the Chicken
- Cut all the chicken thighs into thirds to create smaller pieces.
- Spray a large frying pan with low calorie spray over medium-high heat.
- Add the chicken thighs along with thyme, parsley, salt, and black pepper.
- Fry until lightly golden then remove from heat and set aside on a plate.
Step 3: Cook the Vegetables
- In the same frying pan, melt the butter.
- Add the sliced onions, diced butternut squash, and paprika.
- Cook until the squash begins to soften. Gradually add small amounts of chicken stock to prevent sticking while deglazing flavorful bits from the bottom.
Step 4: Add Leeks and Garlic
- Stir in the sliced leeks and minced garlic to the pan.
- Cook for about 5-8 minutes until both the leeks are soft and golden in color while ensuring that the butternut squash is tender.
Step 5: Assemble the Dish
- Transfer the onion mixture into an oven-proof dish in an even layer.
- Place the chicken pieces on top along with any juices from the plate.
- Pour over any remaining chicken stock then sprinkle with freshly grated parmesan.
Step 6: Baking Time
- Cover the dish with foil and bake for 15 minutes.
- Remove foil then continue baking for another 15 minutes until golden brown on top; ensure both chicken and butternut squash are fully cooked.
Step 7: Final Touches
Season to taste with salt and black pepper before garnishing with fresh parsley.
Step 8: Enjoy Your Meal!
Serve warm straight from the oven for a delightful dining experience!
How to Serve Chicken, Leek and Butternut Squash Bake
This delightful Chicken, Leek and Butternut Squash Bake is versatile and pairs well with a variety of sides. You can enhance its flavors or create a complete meal by serving it alongside different accompaniments.
Pair with Crusty Bread
- A slice of warm, crusty bread is perfect for soaking up the delicious sauce.
Serve with a Fresh Salad
- A light green salad made of mixed greens, cucumbers, and a tangy vinaigrette balances the richness of the bake.
Add Roasted Vegetables
- Roasted seasonal vegetables like carrots and Brussels sprouts add color and additional nutrition to your plate.
Top with Fresh Herbs
- Garnish the dish with extra chopped parsley or thyme for an aromatic touch that elevates the flavors.
Include Mashed Potatoes
- Creamy mashed potatoes provide a comforting side that complements the chicken and squash perfectly.
Enjoy with Rice or Quinoa
- A serving of fluffy rice or nutty quinoa can absorb the juices from the bake, making each bite more enjoyable.
How to Perfect Chicken, Leek and Butternut Squash Bake
To ensure your Chicken, Leek and Butternut Squash Bake turns out perfectly every time, consider these helpful tips.
- Use fresh ingredients: Fresh chicken, leeks, and butternut squash will provide better flavor and texture than frozen alternatives.
- Cut uniform pieces: Ensure that chicken and vegetables are cut into similar sizes for even cooking throughout the dish.
- Don’t skip seasoning: Properly seasoning each layer enhances the overall flavor. Don’t hesitate to taste as you go!
- Watch the baking time: Every oven is different. Keep an eye on your bake to prevent overcooking or burning the top.
- Let it rest: Allowing the dish to sit for a few minutes after baking will help settle the flavors and make serving easier.
- Experiment with spices: Feel free to adjust herbs and spices based on your preferences. A pinch of cayenne pepper can add a nice kick!
Best Side Dishes for Chicken, Leek and Butternut Squash Bake
Pairing side dishes with your Chicken, Leek and Butternut Squash Bake can elevate your dining experience. Here are some fantastic options to consider:
- Garlic Bread: This buttery bread infused with garlic complements the rich flavors of the bake while adding a crispy texture.
- Coleslaw: A crunchy coleslaw adds freshness and tanginess that contrasts beautifully with the baked dish.
- Steamed Broccoli: Bright green steamed broccoli provides a nutritious addition that’s easy to prepare.
- Wild Rice Pilaf: This fragrant rice pilaf adds depth of flavor through herbs and nuts, enhancing your meal’s complexity.
- Roasted Sweet Potatoes: Their natural sweetness pairs wonderfully with savory chicken; simply toss them in olive oil before roasting.
- Cauliflower Mash: For a low-carb option, creamy cauliflower mash serves as an excellent alternative to traditional mashed potatoes.
- Couscous Salad: A light couscous salad infused with lemon juice offers a refreshing contrast to the heartiness of the bake.
- Baked Beans: Smoky baked beans bring warmth and comfort that rounds out this satisfying meal beautifully.
Common Mistakes to Avoid
When making Chicken, Leek and Butternut Squash Bake, it’s easy to overlook a few key steps. Here are some common mistakes to watch out for.
Incorrect Oven Temperature: Not preheating the oven can lead to uneven cooking. Always ensure your oven is preheated as directed in the recipe.
Overcrowding the Pan: Adding too many ingredients at once can prevent proper browning. Cook in batches if necessary to achieve that golden color.
Ignoring Cooking Times: Each ingredient has its optimal cooking time. Keep an eye on the butternut squash and chicken to ensure they are cooked through.
Skipping Seasoning: A lack of seasoning can lead to bland flavors. Don’t forget to taste and adjust salt and pepper before baking.
Using Cold Ingredients: Starting with cold chicken or stock can affect cooking time. Let them sit at room temperature for about 15 minutes before cooking.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- Keep in the refrigerator for up to 3 days.
Freezing Chicken, Leek and Butternut Squash Bake
- Allow the dish to cool completely before freezing.
- Use freezer-safe containers or bags; it will last for up to 3 months.
Reheating Chicken, Leek and Butternut Squash Bake
- Oven: Preheat to 180°C (350°F) and heat for about 20 minutes until warmed through.
- Microwave: Heat on medium power for 2-3 minutes, checking halfway through.
- Stovetop: Warm over medium heat with a splash of chicken stock to prevent drying out.
Frequently Asked Questions
What is Chicken, Leek and Butternut Squash Bake?
Chicken, Leek and Butternut Squash Bake is a comforting dish made with tender chicken thighs, buttery leeks, and sweet butternut squash baked together with Parmesan cheese.
Can I use other vegetables in this bake?
Absolutely! You can substitute carrots, sweet potatoes, or even spinach based on your preference or seasonal availability.
How can I make this recipe healthier?
To make it healthier, opt for skinless chicken breasts instead of thighs and use less butter or oil when sautéing the vegetables.
Can I prepare Chicken, Leek and Butternut Squash Bake ahead of time?
Yes! You can prep the ingredients a day in advance and store them in the fridge. Just assemble and bake when you’re ready to eat.
Is this dish suitable for meal prep?
Yes! This recipe is great for meal prep as it stores well in the fridge or freezer, making it perfect for quick lunches or dinners throughout the week.
Final Thoughts
This Chicken, Leek and Butternut Squash Bake offers a wonderful blend of flavors that is both satisfying and versatile. Feel free to customize it by adding your favorite herbs or vegetables. We encourage you to try this comforting dish that’s perfect for any occasion!
Chicken, Leek and Butternut Squash Bake
Indulge in the heartwarming flavors of our Chicken, Leek and Butternut Squash Bake! This comforting dish combines tender chicken thighs, sweet butternut squash, and buttery leeks, all enveloped in a cheesy Parmesan topping. Perfect for family dinners or cozy gatherings, you’ll love how easy it is to prepare this nutritious one-pot meal. With each bite, experience a delightful blend of savory goodness that brings warmth to your table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Comfort Food
Ingredients
- 600g boneless skinless chicken thighs
- 600g butternut squash, peeled and cubed
- 3 leeks, sliced
- 1 onion, sliced
- 240ml chicken stock
- 80g freshly grated Parmesan cheese
- Salt
- Pepper
- Dried parsley
- Dried thyme
- Paprika
- 1 tablespoon salted butter or olive oil
Instructions
- Preheat the oven to 180°C (350°F).
- Cut chicken thighs into thirds. In a frying pan over medium-high heat with low-calorie spray, sauté the chicken with thyme, parsley, salt, and pepper until golden. Set aside.
- In the same pan, melt butter and cook onions and butternut squash with paprika until softened. Gradually add chicken stock.
- Add leeks and garlic; cook until soft.
- Layer the vegetable mixture in an oven-proof dish, top with chicken pieces and remaining stock, then sprinkle Parmesan on top.
- Cover with foil and bake for 15 minutes; remove foil and bake for another 15 minutes until golden brown.
Nutrition
- Serving Size: 1/4 of the dish (approximately 300g)
- Calories: 360
- Sugar: 4g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
