Chicken Butternut Squash Bowls
This tasty chicken butternut squash bowls recipe is a keeper for a healthy dinner or lunch. Featuring toasty, roasty butternut squash and fluffy quinoa, this warm fall and winter salad is a great way to use leftover or rotisserie chicken.
As an Amazon Associate, I earn from qualifying purchases.
It is the time of year when root veggies are everywhere. This chicken butternut squash recipe is perfect for the season. Other yummy butternut ideas include this creamy butternut squash soup and this cheesy squash and enchilada chicken bake. Check out all of our fall and winter recipes for more inspo.
Why you will love this recipe
There are many reasons to love the delicious roasty-toasty goodness of this chicken and butternut squash. But guess what?! Joe likes it too, which is always a mini victory. I actually give him a ton of credit. He will try everything and eat almost anything.
And this dish, my friends, is a favourite of his. A veggie-centered man pleaser. You might think it sounds like a fairy tale, but it’s not. Or maybe it is, but I live in the fairy tale, in which case it is really good for me. And it can be good for you too! If my picky eater loves it, yours will too. Yay!
Also, this recipe is naturally gluten-free, high fiber, and high protein. Bonus!
Ingredients
Find the complete ingredient list, with measurements, in the recipe card below.
- Butternut Squash – Choose a large squash that is firm with matte colored skin (not shiny) for the best flavor.
- Shallots – This adds a rich but subtle oniony taste to the dish.
- Garlic – Self explanatory. Garlic rules, haha.
- Cooked Chicken Breasts – Using leftover chicken makes this recipe super easy. I like using leftover baked honey mustard chicken. YUM.
- Quinoa – This super seed adds a bunch of texture and pop. It is also a great source of fiber.
- Olive Oil – For coating the veggies to help them brown when roasting.
- Sea Salt and Black Pepper – Essential for bringing out the best flavors in your ingredients.
- Chili Flakes – This is optional, but if you like a little kick, we highly recommend.
- Regenerative organic certified.
- Good source of fiber.
- Easy to cook.
Equipment
Sharp Knife, Vegetable Peeler, and Cutting Board – These are the tools you need to prep the veggies.
Large Rimmed Baking Sheet – For roasting the vegetables. A large sheet is best to give them lots of room. Veggies will brown nicely when they have space in between otherwise, they just kind of steam instead of roasting.
Parchment Paper – A must for easy cleanup. We recommended using unbleached parchment.
Saucepans – A couple of small to medium-sized pans are used to both saute the sliced shallots and garlic and cook the quinoa.
- Naturally slick ceramic coating.
- Non-Toxic, PTFE & PFOA Free.
- Perfect for baking, roasting, and more.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
Throwing this together is not hard. To start, preheat the oven to 400°F and line a large baking sheet with parchment paper.
Step 2
Next, choppity, chop, chop the squash and shallots, then add some smashed garlic cloves.
Toss ’em all together with some olive oil, salt, pepper, and a little heat in the form of chili flakes.
Spread them out evenly on the prepared sheet pan, and off they go to roast.
Step 3
Meanwhile, cook up your quinoa and sauté a few more shallots with some garlic and olive oil on the stovetop.
For cooking the quinoa, you can follow the package instructions or use my handy Instant Pot quinoa recipe.
Step 4
Finally, put it all together. Stir the sautéed shallots and garlic into the warm quinoa, then add the cooked chicken. Remove the tender, roasted squash from the oven, add it to the mixture, and serve warm.
Expert Tip!
This recipe is perfect for using a rotisserie chicken. It is all ready to go and always delicious. I like picking up an organic rotisserie bird at my local grocery store.
Substitutions and recipe variations
Leave out the chicken and add some tofu, black beans or chickpeas for a great meatless option. Check out how to cook beans from scratch to save money.
Use any root veggie instead of butternut squash, such as pumpkin, carrots, brussels sprouts, sweet potatoes or beets.
If you don’t have shallots, red onions will work well too.
Switch up the grains by using brown rice or farro instead of quinoa. Check out our fave way to cook brown rice in broth. Or bump up the veggies and serve over cauliflower rice.
Slice up a ripe avocado and add it to the bowl for a creamy element. You could also add cheese, such as feta or goat cheese, if that is your preference.
Want some crunch? Add some toasted pecans, almonds, or pumpkin seeds.
Serving suggestions
Scoop it into bowls and serve it warm as a meal. I like to add our favorite simple lettuce salad on the side.
Sprinkle the top with fresh herbs such as parsley, basil, or cilantro.
This is a fabulous recipe for meal prepping. Portion into glass containers with air-tight lids and enjoy it for healthy lunches.
Storage tips
To Store: Pop any leftovers into an airtight container and store in the fridge for up to 3 days. We don’t recommend freezing this dish as the quinoa would be mushy when thawing.
More recipes with butternut squash
If you’ve tried these chicken and butternut squash harvest bowls, please give me a rating and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
*Originally posted October 8, 2014. Updated February 13, 2019, and again on October 25, 2025.*
Be sure to follow me on social media! I love pinning to Pinterest, sharing on Facebook, and posting pics on Instagram. See you there. 🙂
Want to Save This Recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week.
By submitting this form, you consent to receive emails from The Honour System
Chicken and Butternut Squash Bowls
Ingredients
- 4 cups peeled and cubed butternut squash *about 1 large squash
- 3 shallots quartered
- 4 garlic cloves smashed
- 2 tbsp olive oil
- ½ tsp sea salt
- ½ – 1 tsp chili flakes *gauge personal spice level
- ¼ tsp cracked black pepper
- 1 cup dry quinoa
- 2 shallots thinly sliced
- 2 garlic cloves minced
- 1½ tbsp olive oil
- 2 cups chopped or shredded cooked chicken
Instructions
- Heat oven to 400℉ and line a large baking sheet with parchment paper.
- Toss cubed squash, quartered shallots, and smashed garlic with olive oil, chili flakes, salt, and pepper.
- Spread the mixture evenly onto the prepared baking sheet and roast for 20-25 minutes, stirring after 10 minutes to make sure it doesn't burn. Once the squash is tender enough to be mashed with a fork, it should be good.
- Meanwhile, cook the quinoa according to package directions.
- Next, in a small saucepan, heat 1 ½ tablespoons of olive oil over medium-low heat. Add the remaining thinly sliced shallots and stir until soft, about 5 minutes. Add the garlic and stir for another minute or two until it has also softened.
- Finally, stir the cooked quinoa together with the sautéed shallots and garlic, then fold in the chicken and butternut squash.
Notes
Nutrition
This is a fabulous recipe for meal prepping. Portion into glass containers with air-tight lids and enjoy it for healthy lunches.
Storage tips
To Store: Pop any leftovers into an airtight container and refrigerate for up to 3 days. We don’t recommend freezing this dish as the quinoa would be mushy when thawing.
More recipes with butternut squash
If you’ve tried these chicken and butternut squash bowls, please give me a rating and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
*Originally posted October 8, 2014. Updated February 13, 2019, and again on October 25, 2025.*
Be sure to follow me on social media! I love pinning to Pinterest, sharing on Facebook, and posting pics on Instagram. See you there. 🙂
Want to Save This Recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week.
By submitting this form, you consent to receive emails from The Honour System
Chicken and Butternut Squash Bowls
Ingredients
- 4 cups peeled and cubed butternut squash *about 1 large squash
- 3 shallots quartered
- 4 garlic cloves smashed
- 2 tbsp olive oil
- ½ tsp sea salt
- ½ – 1 tsp chili flakes *gauge personal spice level
- ¼ tsp cracked black pepper
- 1 cup dry quinoa
- 2 shallots thinly sliced
- 2 garlic cloves minced
- 1½ tbsp olive oil
- 2 cups chopped or shredded cooked chicken
Instructions
- Heat oven to 400℉ and line a large baking sheet with parchment paper.
- Toss cubed squash, quartered shallots, and smashed garlic with olive oil, chili flakes, salt, and pepper.
- Spread the mixture evenly onto the prepared baking sheet and roast for 20-25 minutes, stirring after 10 minutes to make sure it doesn't burn. Once the squash is tender enough to be mashed with a fork, it should be good.
- Meanwhile, cook the quinoa according to package directions.
- Next, in a small saucepan, heat 1 ½ tablespoons of olive oil over medium-low heat. Add the remaining thinly sliced shallots and stir until soft, about 5 minutes. Add the garlic and stir for another minute or two until it has also softened.
- Finally, stir the cooked quinoa together with the sautéed shallots and garlic, then fold in the chicken and butternut squash.
Hi . Can i use some Fish , instead of Chicken . ?
Sure! Fish would be a delicious substitution!
Hi . Can i use some Fish , instead of Chicken
I’m LOVING this recipe Sharon! Squash and quinoa = blowing my socks off! 😉 I’m with you on the whole taste of pumpkin! 😉
I want to love pumpkin. I don’t mind it in baking, I guess. But squash? L-O-V-E. For real. 😉