Butternut squash is one of autumn’s favorite foods, for certain. But have you ever tried peeling one? It’s a task that only a skilled, very strong person with a very sharp knife should attempt. Once done, though, the delicious flesh is revealed and will result in an untold number of dishes once cooked.
However, there’s no need to trouble yourself with the difficult peeling process if you go to your store’s frozen-food section, and somewhere between the frozen peas and cauliflower rice, you’ll find bags of frozen butternut squash all nicely peeled and cut for you.
I’m not one to promote using canned or frozen foods over fresh, but when it comes to butternut squash, it simply makes all kinds of sense.
Now, on to the recipe. This chicken bake is one of the best ways to make use of butternut squash. It’s chock-full of healthy things like spinach and sun-dried tomatoes, not to mention the butternut squash with all of its health properties, like vitamins A, C and E, plus a good dose of magnesium and potassium. Butternut squash is a powerhouse of vitamins and minerals.
With the cheese, tortellini, chicken, spinach and sun-dried tomatoes, all wrapped up in the creamy butternut Alfredo sauce, it’s an ooey-gooey concoction for a weeknight meal or for entertaining this fall season.
Cheesy Butternut Chicken Bake
3 cups diced butternut squash (1-inch pieces; about 1 1/4 pounds)
4 cloves garlic, crushed
2 shallots, quartered lengthwise
3 tablespoons olive oil
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
20 ounces refrigerated cheese tortellini
8 ounces spinach, stemmed and roughly chopped (about 3 cups)
1 cup heavy cream
3/4 cup freshly grated Parmesan (about 3 ounces)
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
1/2 teaspoon poultry seasoning
1/2 teaspoon crushed red pepper flakes
1 cup oil-packed sun-dried tomatoes, drained and roughly chopped
1 cup shredded Monterey Jack cheese (about 4 ounces)
Preheat the oven to 450 degrees F.
Toss the squash, garlic, shallots, 2 tablespoons of the olive oil, 1 1/2 teaspoons of the dried oregano, 3/4 teaspoon salt and several grinds of black pepper in a large bowl until evenly combined. Transfer to a rimmed baking sheet and spread into an even layer. Bake until the squash is tender and golden brown in spots, about 25 minutes.
Meanwhile, bring a large heavy-bottomed pot of generously salted water to a boil over medium-high heat. Add the tortellini and cook for 3 minutes. Add the spinach and cook until bright green and tender and the pasta is al dente, about 1 minute more. Reserve 3/4 cup of the pasta water, then drain the pasta and spinach and transfer to a large bowl; set aside. Return the pot to the stove.
Transfer the roasted shallots and garlic to a blender along with half of the squash. Add the remaining squash to the bowl with the pasta and spinach. Add the heavy cream, 1/2 cup of the Parmesan, 1/4 teaspoon salt, several grinds of black pepper and the reserved pasta water to the blender and blend until very smooth, 1 to 2 minutes; set aside.
Add the remaining 1 tablespoon olive oil to the reserved pot and place over medium-high heat. Sprinkle the chicken with the poultry seasoning, crushed red pepper flakes, remaining 1 1/2 teaspoons dried oregano and 1/4 teaspoon salt. Add the chicken to the pot and cook, stirring occasionally, until just cooked through and golden brown, 4 to 5 minutes.
Reduce the heat to medium low. Stir in the sun-dried tomatoes and butternut squash sauce. Stir in the pasta, spinach and reserve roasted squash until evenly combined. Taste and adjust the seasoning with salt and black pepper.
Transfer to a 9-by-13-inch baking dish. Sprinkle evenly with the Monterey Jack and remaining 1/4 cup Parmesan. Bake until the cheese is melted and bubbling at the edges, about 15 minutes. Let rest for 5 minutes, then serve.