Chicken and Butternut Squash Casserole
Jan 27, 2024
Ingredients
- 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
Directions
- Pre-heat oven to 350°.
- Heat olive oil in a large sauté pan over medium heat.
- Season chicken with salt, garlic powder, onion powder, and Italian seasoning.
- Place in the heated pan and sauté for 5 to 7 minutes. Transfer chicken to a plate and set aside.
- Place ghee in the same pan, add the leeks, and cook for 3-5 minutes until softened.
- Add chicken, butternut squash, brussels sprouts, cranberries, pecans, and chicken and mix gently. Cook for 5 minutes on low heat.
- 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.
- Refrigerate for up to 4 days.
For more recipes by JJ Virgin click here.
