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Chicken and Butternut Squash Casserole

healthy dish rise veggies Jan 27, 2024


  • 1 tbsp extra-virgin olive oil
  • 1½ pounds organic chicken breast, cut into bite-size cubes
  • ½ tsp sea salt
  • 1 tsp granulated garlic powder
  • 1 tsp onion powder
  • 1 tbsp Italian seasoning
  • 3 tbsp ghee
  • 1 cup leeks, chopped (white and light green parts)
  • 3 cups butternut squash, peeled and cut into cubes
  • ½ pound brussels sprouts, quartered
  • ½ cup unsweetened cranberries
  • 1¾ cup pecans, chopped



  1. Pre-heat oven to 350°.
  2. Heat olive oil in a large sauté pan over medium heat.
  3. Season chicken with salt, garlic powder, onion powder, and Italian seasoning.
  4. Place in the heated pan and sauté for 5 to 7 minutes. Transfer chicken to a plate and set aside.
  5. Place ghee in the same pan, add the leeks, and cook for 3-5 minutes until softened.
  6. Add chicken, butternut squash, brussels sprouts, cranberries, pecans, and chicken and mix gently. Cook for 5 minutes on low heat.
  7. Transfer all the ingredients to a casserole dish and place in the oven for 35-40 minutes. Take out of the oven and cool for 10 minutes before serving.
  8. Refrigerate for up to 4 days.


For more recipes by JJ Virgin click here.


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