Chicken, Leek and Butternut Squash Bake Recipe

If you’re craving a cozy, wholesome dish that balances comforting flavors with a burst of freshness, you have to try this Chicken, Leek and Butternut Squash Bake. It’s a perfect harmony of tender chicken thighs, sweet butternut squash, and silky leeks all smothered with savory parmesan and subtle herbs. Every bite offers a delightful medley of textures and autumnal warmth, making it an ideal family meal or a hearty dinner to look forward to after a busy day.

Ingredients You’ll Need

This Chicken, Leek and Butternut Squash Bake keeps things delightfully simple with ingredients you can find easily, yet each one plays a vital role. From the earthy sweetness of butternut squash to the richness of parmesan, every component adds layers of flavor and texture.

• Low calorie spray: To keep the dish lighter while allowing the chicken to brown beautifully.
• 600g boneless skinless chicken thighs: These stay juicy and tender throughout baking, absorbing all the delicious flavors.
• 1 teaspoon dried parsley: Adds a gentle herbaceous note that complements the squash.
• ½ teaspoon dried thyme leaves: An aromatic touch that enhances the chicken’s savoriness.
• Salt and black pepper: Essential seasonings to bring out the natural flavors of the dish.
• 1 tablespoon salted butter (or olive oil): For richness and to soften the onions and vegetables beautifully.
• 1 onion, halved and sliced: Provides a subtle sweetness and depth when cooked down.
• 600g butternut squash, peeled and diced: Adds a naturally sweet and velvety texture to the bake.
• 1 teaspoon paprika: Gives a warm, slightly smoky undertone that makes the flavors pop.
• 3 leeks, washed, trimmed, and sliced: Tender and mild, leeks add a fresh onion-like flavor without overpowering.
• 1 tablespoon minced garlic (or 3 crushed cloves): For a fragrant punch that lifts the entire dish.
• 1 cup (240ml) chicken stock: Keeps everything moist and helps create a subtle sauce during baking.
• 80g freshly grated parmesan: A nutty, salty crust that melts into all those layers of goodness.
• Handful fresh parsley, chopped: Sprinkled on top for a refreshing burst of color and flavor.

How to Make Chicken, Leek and Butternut Squash Bake

Step 1: Prepare the Chicken

Start by cutting those boneless chicken thighs into bite-sized pieces. This helps them cook evenly and soak up all the herbs. Heat your pan with a little low calorie spray, then toss in the chicken with thyme, parsley, and seasoning. Cook until they get a lovely golden glow and set them aside. This initial sear is key to locking in those juicy flavors that will make your Chicken, Leek and Butternut Squash Bake unforgettable.

Step 2: Sauté the Vegetables

In the same pan, melt your butter and add the sliced onion, diced butternut squash, and a sprinkle of paprika. Cook gently until the squash starts to soften—this is when it releases that subtly sweet aroma. Gradually splash in some chicken stock to prevent sticking and lift all those delightful browned bits from the pan’s base—this magic adds depth and richness to every mouthful.

Step 3: Add Leeks and Garlic

Next, stir in the sliced leeks and minced garlic. Let them cook gently for about 5 to 8 minutes. This step softens the leeks until they’re silky and golden, while the garlic infuses the whole dish with savory warmth. At this point, your kitchen will smell absolutely irresistible, setting the perfect scene for the next steps.

Step 4: Transfer and Assemble

Now, spread the cooked vegetables evenly in an ovenproof dish—be sure not to crowd them, so everything bakes evenly. Layer the golden chicken pieces on top and pour over any juices you collected on the plate. Drizzle the rest of the chicken stock over everything and finish with a generous sprinkle of freshly grated parmesan. Cover with foil to keep the moisture in as it bakes.

Step 5: Bake to Perfection

Bake the covered dish in a preheated oven at 180°C fan (or 200°C conventional, 400°F, gas mark 6) for 15 minutes. Then remove the foil to allow the top to brown and bake for another 15 minutes until the chicken is cooked through, and the butternut squash is tender. The parmesan should have formed a golden, bubbling crust that adds a delightful texture contrast in this Chicken, Leek and Butternut Squash Bake.

How to Serve Chicken, Leek and Butternut Squash Bake

Garnishes

A sprinkle of fresh parsley right before serving adds a lovely pop of green and a bright herbal note that really freshens up this rich dish. You can also consider a light drizzle of extra virgin olive oil or a few shavings of parmesan for an elegant touch.

Side Dishes

This Chicken, Leek and Butternut Squash Bake stands wonderfully on its own, but pairing it with a crisp green salad or steamed seasonal vegetables like broccoli or green beans provides a vibrant balance. For something heartier, buttery mashed potatoes or crusty bread work beautifully to soak up every bit of that delicious sauce.

Creative Ways to Present

For a more rustic vibe, serve this bake in individual ramekins or small casserole dishes, which makes it feel special and perfect for cozy dinners. Alternatively, turning leftovers into a warm lunch by topping the bake with a poached egg or dollop of crème fraîche adds exciting new dimensions to the flavors.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken, Leek and Butternut Squash Bake keeps very well in an airtight container in the fridge for up to three days. Simply ensure it cools completely before sealing to maintain freshness and prevent sogginess.

Freezing

This bake freezes beautifully, making it a fantastic meal prep option. Portion into freezer-safe containers and freeze for up to two months. To best preserve taste and texture, thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers gently in the oven at 160°C (320°F) for about 20 minutes, or until warmed through, to keep the chicken tender and the butternut squash creamy. Microwaving works in a pinch but may slightly soften the crispy parmesan topping.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work fine but keep in mind they tend to be leaner and can dry out faster, so watch the cooking time closely to maintain juiciness in your Chicken, Leek and Butternut Squash Bake.

What can I substitute if I don’t have leeks?

If leeks aren’t handy, mild onions or scallions make good substitutes, providing a similar sweet onion flavor that blends beautifully with the butternut squash and chicken.

Is this dish suitable for a low-carb diet?

While butternut squash is a starchy vegetable, the overall dish is still relatively balanced and can fit into a moderate low-carb plan if you control portion sizes or reduce the squash amount slightly.

Can I make this vegan?

Yes! Swap the chicken for hearty mushrooms or tofu, use vegetable stock instead of chicken stock, and replace parmesan with a vegan-friendly alternative or nutritional yeast for that cheesy punch.

What’s the best way to peel and dice butternut squash?

Use a sturdy vegetable peeler to remove the skin, then carefully cut the squash into manageable chunks, removing seeds before dicing into even cubes to ensure they cook uniformly in the bake.

Final Thoughts

This Chicken, Leek and Butternut Squash Bake is as comforting as a warm hug and as flavorful as your favorite home-cooked dinner. It’s a wonderful dish to have on repeat through colder months and one that will warmly welcome your family and friends back to the table. I can’t wait for you to try it and make it a delicious part of your cooking repertoire!

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