As the leaves turn brilliant shades of orange and the air becomes crisp, it’s the perfect time to embrace the warm and comforting flavours of fall. Butternut squash, with its sweet and nutty taste, pairs beautifully with tender strips of chicken breast in this delightful recipe. Roasting both ingredients together creates a mouthwatering harmony of flavours and textures that will make your taste buds dance with joy. Join us in the kitchen as we explore the culinary magic of Butternut Squash and Chicken Strip Delight.
Ingredients:
For the Butternut Squash:
- 1 butternut squash, peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
For the Chicken Strips:
- 2 boneless, skinless chicken breasts, cut into strips
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and freshly ground black pepper, to taste
For the Sauce:
- 1/4 cup maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
Instructions:
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine the butternut squash cubes with olive oil, dried thyme, salt, and pepper. Toss to coat the squash evenly.
- Spread the seasoned butternut squash in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes or until the squash is tender and slightly caramelized. Be sure to flip the cubes halfway through for even roasting.
- While the butternut squash is roasting, prepare the chicken strips. In a separate mixing bowl, combine the chicken strips with minced garlic, olive oil, paprika, cumin, salt, and pepper. Toss to coat the chicken thoroughly.
- Heat a large skillet over medium-high heat. Add the seasoned chicken strips and cook for about 4-5 minutes per side or until they are cooked through and have a golden-brown colour.
- In a small saucepan, whisk together the maple syrup, Dijon mustard, and apple cider vinegar over low heat. Simmer for a few minutes until the sauce thickens slightly.
- Once the butternut squash is roasted and the chicken strips are cooked, drizzle the maple-mustard sauce over the chicken.
- To serve, arrange the roasted butternut squash on a serving platter, then top with the chicken strips and a generous drizzle of the maple-mustard sauce.
- Garnish with fresh thyme leaves or chopped parsley for a burst of colour and extra flavour.
- Enjoy your Roasted Butternut Squash and Chicken Strip Delight as a complete and satisfying meal that captures the essence of autumn in every bite.
Conclusion: This Roasted Butternut Squash and Chicken Strip Delight recipe is the perfect way to welcome the fall season into your kitchen. The sweet and earthy butternut squash combines with the savory and tender chicken strips, and the maple-mustard sauce ties it all together with a delightful balance of flavours. Make this dish for your family and friends, and watch their faces light up as they savor the comforting tastes of autumn.
