Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

2 Bumps

How creative can you be... help me with dinner...

I have boneless skinless chicken breasts and a large amount of cooked butternut squash (left over from another meal).

Other than simply cooking up the chicken and serving the squash on the side... what could I do with it???

I have an hour and a half to cook.

Answer Question
 
sahlady

Asked by sahlady at 7:39 PM on Jan. 18, 2011 in Food & Drink

Level 20 (8,655 Credits)
Answers (7)
  • Mix the squash with some cooked noodles and cheese (parmesan or something like that) and do the chicken separately

    Or you can add a white cheese sauce (what the heck is it called) and after cooking the chicken in cubes mix the chicken in as well and pour over noodles.
    Anonymous

    Answer by Anonymous at 7:41 PM on Jan. 18, 2011

  • http://www.food.com/recipe/butternut-squash-and-chicken-pasta-397055

    Here ya go!
    MrsLeftlane

    Answer by MrsLeftlane at 7:56 PM on Jan. 18, 2011

  • CHICKEN SQUASH CASSEROLE

    2 c. diced cooked chicken
    1 c. sour cream
    1 can cream of chicken soup
    1 1/2 lbs of squash, cooked
    1 lg. carrot, grated (optional)
    1/2 onion, chopped
    1 stick butter
    2 c. (4 oz.) stuffing mix

    Melt butter. Mix with herb stuffing (reserve small amount for topping). Combine all ingredients, pour in 2 quart casserole. Add topping. Bake 40 minutes at 325 degrees. Serves 8. (May be made ahead and refrigerated or frozen.)
    skitNbearsmom

    Answer by skitNbearsmom at 8:21 PM on Jan. 18, 2011

  • thank you ladies... I made my choice...

    I pounded the chicken flat, mixed some roasted pinenuts in with the squash, rolled the squash into the chicken, and covered in seasoned flower.
    sahlady

    Comment by sahlady (original poster) at 8:29 PM on Jan. 18, 2011

  • INGREDIENTS
    4 chicken breasts, skinned
    8 sage leaves
    1-medium butternut squash, peeled and coarsely cut
    3.5 tablespoons of butter
    1 cup of white wine
    Olive oil for drizzling

    DIRECTIONS:
    -Preheat your oven to 395. Season the chicken with salt and pepper and lay a couple of sage leaves on top of each one.
    -Toss the butternut squash in a roasting tray and season with salt and pepper. Dot the butter over the top, and pour over the wine.
    -Place the chicken breasts on top and then drizzle some olive oil all over.
    -Place in the oven for about 30 minutes.
    skitNbearsmom

    Answer by skitNbearsmom at 8:36 PM on Jan. 18, 2011

  • I would have made butternut squash risotto from it.
    ecodani

    Answer by ecodani at 11:44 PM on Jan. 18, 2011

  • Sounds like a good idea so far from SkitNbearsmom
    LilyPondOasis

    Answer by LilyPondOasis at 8:32 PM on Jan. 19, 2011

Join CafeMom now to contribute your answer and become part of our community. It's free and takes just a minute.
close Join now to connect to
other members!
Connect with Facebook or Sign Up Using Email

Already Joined? LOG IN