This recipe comes from paleomg.com 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 🙂

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Serves: 3-4     Total Cook time: 45 minutes

Ingredients:

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

Steps: 

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!)

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

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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!