Chicken Hash with Butternut Squash
Elevate your weeknight dinner game with this vibrant and hearty Chicken Hash with Butternut Squash. Featuring tender roasted butternut squash, perfectly seasoned shredded chicken, and a medley of sautéed red bell pepper and onion, this flavorful one-pan recipe is a celebration of comforting, wholesome ingredients. Spiced with paprika, thyme, and cumin, and finished with a sprinkle of fresh parsley, each bite bursts with warmth and depth. For an optional twist, top it with a fried or poached egg to add richness and texture. Ready in under an hour, this gluten-free, protein-packed dish is perfect for meal prep, brunch, or a cozy dinner. Try it today for a nutritious, satisfying meal the whole family will love!
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Recipe Information
Ingredients
- 3 cups (peeled and diced) butternut squash
- 3 tablespoons olive oil
- 2 cups chicken breasts (cooked and shredded)
- 1 (diced) red bell pepper
- 1 (diced) yellow onion
- 3 (minced) garlic cloves
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup parsley (fresh, chopped)
- 4 eggs (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Place the diced butternut squash on the baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat, then spread into a single layer. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized. Set aside.
While the butternut squash is roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced onion and red bell pepper to the skillet. Sauté for 5-6 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1 minute, or until fragrant.
Add the shredded chicken to the skillet, along with the paprika, dried thyme, ground cumin, salt, and black pepper. Stir to combine and cook for 3-4 minutes, allowing the spices to coat the chicken.
Gently fold in the roasted butternut squash. Cook for another 2-3 minutes, or until everything is heated through.
Sprinkle the hash with freshly chopped parsley and adjust seasoning to taste if needed.
If desired, top each serving of hash with a fried or poached egg for an extra layer of flavor and texture.
Serve immediately and enjoy your delicious Chicken Hash with Butternut Squash!
Nutrition Facts
Calories |
1822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1150 mg | 383% | |
| Sodium | 3034 mg | 132% | |
| Total Carbohydrate | 94.0 g | 34% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 22.6 g | ||
| Protein | 177.7 g | 355% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 635 mg | 49% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 4328 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
