This recipe comes from which I love (link for recipe). My butternut squash was pretty big so I threw the extra into a separate pan to cook at the same time and save for leftovers for lunch tomorrow! I’m including step by step pictures in case you’re new at cooking 🙂


Serves: 3-4     Total Cook time: 45 minutes


1 small-medium butternut squash, peeled and chopped into 1 inch cubes

1-1.5 lbs chicken breast

1-1.5 cups basil

1/2-1 cup olive oil

2/3 cups walnuts (original recipe uses almonds- whatever you’ve got or is cheapest)

2 garlic cloves

parmesan cheese (I used about a 2 inch cube, whatever you like really, or can be left out completely)

juice of 1 lemon

1/2 teaspoon cayenne pepper (adds a little heat to the pesto–can easily be left out)

salt and pepper


1. Preheat oven to 400 degrees F.

2. Make pesto: Add walnuts, (rinsed) basil, garlic cloves, cheese (roughly chopped) to your food processor. A blender works too. Blend until ingredients well mixed, ~45 seconds. While processor is on, slowly add olive oil until pesto is at desired consistency. Finally, add lemon juice, cayenne pepper, and salt and pepper. Blend for a few seconds. Taste and add more S&P if necessary.

3. Peel, remove the seeds, and chop butternut squash into ~1 inch cubes. Try to make them as close to the same size as you can (but don’t go crazy trying to make them perfect!)


4. Throw your butternut squash cubes and thawed chicken breasts into a large baking dish.


5. Cover with the pesto.

6. Throw in the oven for 35-40 minutes. Chicken should be at 165 degrees F (if you have a meat thermometer…these make it SO easy to cook meat) and butternut squash should be easy to poke with a fork.

Add a little side salad and you’re all set for dinner!