Chicken and Butternut Squash Bowls

Overhead image of a chicken butternut squash bowl.

Chicken and 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.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 476kcal

Author Sharon Rhodes

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

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.

Nutrition