Name: Garlic-Feta Roasted Butternut Squash with Chicken recipe
Ingredients: 2 pounds cubed butternut squash;2 large skinless, boneless chicken breasts, thinly sliced;1 large sweet red onion, or to taste, finely chopped;1 cup Mediterranean-style (with basil, Kalamata olive, and sun-dried tomato) crumbled feta cheese;2 tablespoons extra-virgin olive oil;2 cloves garlic, or to taste, minced;1 pinch ground multi-colored peppercorns, or to taste;1 pinch sea salt, or to taste

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Ingredients

2 pounds cubed butternut squash 2 large skinless, boneless chicken breasts, thinly sliced 1 large sweet red onion, or to taste, finely chopped 1 cup Mediterranean-style (with basil, Kalamata olive, and sun-dried tomato) crumbled feta cheese 2 tablespoons extra-virgin olive oil 2 cloves garlic, or to taste, minced 1 pinch ground multi-colored peppercorns, or to taste 1 pinch sea salt, or to taste

Nutrition Info

404.7 calories carbohydrate: 32.2 g cholesterol: 99.3 mg fat: 16.4 g fiber: 5.3 g protein: 34.4 g saturatedFat: 7 g servingSize: - sodium: 583.3 mg sugar: 8.1 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 400 degrees F (200 degrees C).
Mix butternut squash, chicken, red onion, feta cheese, olive oil, garlic, pepper, and sea salt together in a roasting pan.
Roast in preheated oven, stirring every ten minutes or so, until the chicken is no longer pink in the center and the squash cubes are tender, 30 to 40 minutes.

Recipe Yield

4 servings

Recipe Note

This is just something I threw together when I had a bunch of butternut squash that I needed to use. It turned out really tasty, so I decided to write it down.

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