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### 👨🍳 **How to Make Creamy Chicken and Butternut Squash Bake**
1. **Prep the Squash**
Preheat oven to 375°F (190°C). Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until just tender.
2. **Sauté the Aromatics**
In a large skillet, sauté the chopped onion and garlic in butter or oil until soft and fragrant, about 3–4 minutes.
3. **Make the Cream Sauce**
Add chicken broth and cream to the skillet. Stir in thyme, paprika, salt, and pepper. Let the sauce simmer for 3–5 minutes until slightly thickened.
4. **Combine and Assemble**
In a baking dish, combine the roasted butternut squash, cooked chicken, and cream sauce. Stir gently to coat everything evenly. Top with shredded cheese and Parmesan.
5. **Bake to Perfection**
Bake for 20–25 minutes until bubbly and golden on top. Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.
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### 🍽️ **Serving Ideas**
* Serve with a crisp green salad or roasted Brussels sprouts.
* Pair with crusty bread or garlic toast to soak up the sauce.
* For a heartier meal, serve over cooked rice, quinoa, or egg noodles.
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### 💡 **Tips & Variations**
* 🥦 Add vegetables like spinach, kale, or mushrooms for extra nutrition.
* 🐓 Use leftover turkey for a great post-holiday twist.
* 🌱 Make it vegetarian by swapping chicken with chickpeas or white beans.
* 🧀 Try smoked gouda or gruyère for a more gourmet cheese flavor.
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### ❤️ **Final Thoughts**
Creamy, cheesy, and full of wholesome ingredients, this **Creamy Chicken and Butternut Squash Bake** is the kind of recipe that feels like a hug in a dish. It’s perfect for busy weeknights, cozy weekends, or when you just need something hearty and homemade. Easy to prepare and endlessly customizable, it’s a comforting classic in the making.
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Need a dairy-free version, freezer tips, or ways to make it gluten-free? Just let me know — I’m here to help you make it your own!
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