chicken with squash copy 2


I’ve fallen in love…

with another vegetable. It’s orange like a sweet potato…but not quite as sweet. It’s a good source of vitamin A, C and E and rich in potassium and magnesium. It can be roasted, mashed, grilled, and even sautéed. It can be a salad, a soup, or a side dish.

But of course you know what it is because I said so in the title.


But for this recipe, I’ll be treating it in a way that’s probably surprising. Of course I’ll be nice, but this sweet member of the winter squash family is going on a whirl…
from the oven, to the sauté pan. Yep…double love.

i had a fling with this recipe years ago, but I thought it needed a little tweaking, so I dressed it up in Autumn splendor (just like the leaves are showing us here in the Northeast States) paired it with thin filets of sautéed chicken (which you can easily leave out if you’re a vegetarian) and topped it with sautéed string beans and mushrooms. I really dressed it to the 9’s.

If this sounds like a lot to do for one dish, you’re right. It’s not for a busy weeknight. It’s not hard at all – but it does take a bit of time – unless you plan ahead. Don’t worry, I’ll be your guide. And I gotta tell you, it’s worth it.

It’s one of those recipes that’s perfect with two in the kitchen dividing the tasks. So grab your honey…or your kid…and try this. You won’t be sorry.




12 thin pieces of boneless chicken breast – seasoned and dredged in your favorite flour (GF is fine)

1 butternut squash – cut in half lengthwise, seeds and fibers removed (no need to peel)

4 tablespoons flour

4 tablespoons olive oil

4 tablespoons butter

4 tablespoons maple syrup

1 cup chicken broth (or vegetable broth)

1/2 lb. shitake mushrooms – stems removed and sliced

1/2 lb string or French beans


Preheat oven to 400 degrees

Place squash – cut side down – on a greased baking sheet  and bake until cooked (can be pierced with a fork but still firm (about 30 minutes). When it’s cool enough to handle, cut a grid of small bite sized squares, scoop out the squash and place in a bowl.

In the meantime while the squash is roasting…

Heat a large saute pan over medium heat. Add the olive oil and heat until hot but not smoking. Add the chicken (dredged with flour) and cook until golden on each side and cooked through (about 4 minutes depending on the thickness of the chicken). Remove, and set aside.

Lower the heat, add the flour and mix with the juices in the pan. Cook for about one minute until golden. Add the broth slowly, stirring to incorporate with the flour. Reduce the sauce for about 2 minutes (add a bit more broth if too thick) until it resembles the consistency of a thin syrup. Add the squash and the syrup to the pan along with the butter. Season and toss until the pieces are warm and coated with the sauce.

For the Vegetables

Blanch the beans in boiling water on the stovetop for about 3 minutes or place them in the microwave in a bowl of water. The reason for this is that you need to partially cook the beans first, before sautéing them or else they’ll get too dark on the outside but still be undercooked.  (If using French beans, which are much thiner, you do not have to blanch them first).

Next, place two tablespoons oil in a saute pan that the beans were in and heat until hot but not smoking. Add the mushrooms and cook until golden and crispy (about 3 minutes). Don’t over stir them or they won’t get brown and crispy. Remove and drain on paper towel, season with salt and set aside.

Plate by piling the squash onto the center of each plate, anchored by the chicken. Drizzle with the sauce, top with the mushrooms and the beans. Serve and enjoy!


Any questions about this recipe, ask me in the comments below.

Or tell me, what’s you’re favorite recipe to fuss in the kitchen?



  1. Corwyn October 17, 2013 at 5:22 pm - Reply

    Had squash cubes, with green beans, edamame and black beans in a salad at a friends for dinner with a terrific Moretti Grenache…nice pairing. Forwarding your recipe to the host!

  2. chefsilvia October 17, 2013 at 5:46 pm - Reply

    Thanks Corwyn. When you roasted the squash and then sauté it…wow…so much flavor!

  3. nikagarcia October 17, 2013 at 6:01 pm - Reply

    not at all surprised that your minestrone went viral, you are awesome!
    your heathy angle really hits the spot and gives me motivation to cook, it is a great “why?”
    thank you!!!

    • chefsilvia October 18, 2013 at 4:34 pm - Reply

      Nika, Your comment makes me so happy that you’re inspired to cook. When you do you’ll see that health is just one great reason and that cooking will surprise you with other benefits you never even realized. Thank you so much for commenting.

  4. Dolores LaChance October 18, 2013 at 2:03 am - Reply

    Looks like a great recipe I can’t wait to try as I love winter squash.

    See if you can find Hubbard squash, it’s even sweeter than butternut.
    My Mom used to grow them on the farm, some were huge. Dolores

    • chefsilvia October 18, 2013 at 4:38 pm - Reply

      Delores, Thrilled that you commented here. And thank you for the tip on Hubbard squash. I’ll have to try it next time. Never knew they grew on the farm.

  5. Lorna October 18, 2013 at 5:44 pm - Reply

    Silvia–I have been microwaving my squash lately and then adding it to other yummy flavors on the stove. Is that a no-no? It has been delicious, but I wonder if I am forfeiting flavor or nutrients?

    • chefsilvia October 22, 2013 at 4:15 pm - Reply

      Lorna, I’m sure microwaving isn’t good for your good veggies and baking adds even more flavor…slow roasting and all. It even sounds better, right?

  6. Elise October 18, 2013 at 7:48 pm - Reply

    This looks really delish..and of course, the fact that it is packed with nutrients makes it an even bigger win. My teen boys will love this. You are an amazing resource for putting together pure natural ingredients in an innovative way. Thank you, as always.

    • chefsilvia October 22, 2013 at 4:09 pm - Reply

      Thanks Elise for recognizing the intent of my recipes. Great nutrition and intense flavor. We can have both.

  7. Artist Desiree East October 19, 2013 at 12:09 am - Reply

    Oh my…mouth watering – again! I’ve never cooked butternut squash without peeling…didn’t know you could do that. Good to know!! Thanks again for the inspiration, Silvia :)

    • chefsilvia October 22, 2013 at 4:11 pm - Reply

      Desiree I was surprised too that the skin on butternut was edible. Whether you peel it or not really just depends on the use.

  8. Marsha from October 20, 2013 at 4:02 pm - Reply

    OOH, roasting THEN sauteing (sauteying?) the squash. INTERESTING!

    Also, I always have my squash facing up in the oven – face down makes MUCH more sense! Thanks, Silvia!

    • chefsilvia October 22, 2013 at 4:13 pm - Reply

      Funny how those simple details make such a difference. Cut side down helps to get that beautiful golden, caramelized color.

  9. Shana October 22, 2013 at 2:37 am - Reply

    Wow, Silvia! This looks fabulous. I love squash, and this combination sounds amazing. Your instructions are very clear and your writing style makes it all the more flavorful ;)

    • chefsilvia October 22, 2013 at 4:06 pm - Reply

      Shana, this has become a favorite. Hope it’s the same for you.

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