20 Delicious Chicken and Butternut Squash Recipes for Fall

As the air turns crisp and leaves start to fall, there’s nothing cozier than a hearty meal featuring chicken and butternut squash—two autumn favorites made for each other. Whether you’re craving quick weeknight dinners, soul-warming comfort food, or seasonal showstoppers, we’ve rounded up 20 delicious recipes that’ll make your fall cooking effortless and extra flavorful. Ready to dig in? Let’s get cooking!

Roasted Chicken and Butternut Squash Salad

This hearty salad combines tender roasted chicken, caramelized squash, and crisp greens for a meal that’s as satisfying as it is colorful.

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 2 cups cubed butternut squash (1/2-inch pieces)
• 5 oz baby arugula
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil, divided
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp balsamic vinaigrette

Instructions:

1. Preheat oven to 400°F. Toss butternut squash with 1 tbsp olive oil, maple syrup, smoked paprika, and 1/4 tsp salt. Spread on a baking sheet and roast for 20 minutes, flipping halfway, until fork-tender.
2. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium-high. Season chicken with remaining 1/4 tsp salt and black pepper. Cook for 5–6 minutes per side until internal temperature reaches 165°F. Rest 5 minutes, then slice.
3. In a large bowl, combine arugula, roasted squash, and chicken. Drizzle with balsamic vinaigrette and toss gently. Top with feta cheese.

The contrast of warm squash, juicy chicken, and peppery arugula makes every bite dynamic—plus, the maple glaze adds just the right touch of sweetness.

Tip: For extra crunch, sprinkle with toasted pecans right before serving.

Creamy Butternut Squash and Chicken Pasta

Creamy Butternut Squash and Chicken Pasta

This cozy pasta dish combines sweet roasted squash, tender chicken, and a velvety sauce for a meal that feels like a hug in a bowl.

Ingredients:

• 12 oz penne pasta
• 1 lb boneless, skinless chicken breasts, cubed
• 2 cups diced butternut squash (½-inch pieces)
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 tsp dried sage
• 1 tsp salt, divided
• ½ tsp black pepper
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ¼ tsp nutmeg

Instructions:

1. Prep squash & chicken: Toss butternut squash with 1 tbsp olive oil, ½ tsp salt, and ½ tsp black pepper. Roast at 400°F for 20 minutes until fork-tender.
2. Cook pasta: Boil penne according to package directions. Reserve ½ cup pasta water before draining.
3. Sauté chicken: Heat remaining 1 tbsp olive oil in a large skillet over medium-high. Cook chicken until no pink remains (5–6 minutes). Add garlic and sage; stir 1 minute.
4. Make sauce: Reduce heat to medium-low. Pour in heavy cream, remaining ½ tsp salt, and nutmeg. Simmer 3 minutes until slightly thickened. Stir in Parmesan until melted.
5. Combine: Add pasta, roasted squash, and reserved pasta water to the skillet. Toss gently to coat (add more water 1 tbsp at a time if needed).

The nutmeg and sage add warmth to the creamy sauce, while the squash keeps each bite just a little sweet. Tip: For extra richness, swap half the heavy cream with mascarpone cheese.

Spicy Chicken and Butternut Squash Curry

This Spicy Chicken and Butternut Squash Curry is a cozy one-pot wonder that balances heat, sweetness, and creamy coconut richness—perfect for weeknights when you crave big flavor with minimal fuss.

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tbsp red curry paste
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 (13.5-oz) can full-fat coconut milk
• 2 cups peeled and cubed butternut squash (1/2-inch pieces)
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1/2 cup chicken broth
• 1/2 tsp salt
• Fresh cilantro and lime wedges, for serving

1. Heat 1 tbsp olive oil in a large pot over medium-high. Add chicken and cook until lightly browned, about 5 minutes. Transfer to a plate.
2. In the same pot, sauté onion for 3 minutes until soft. Add 3 cloves garlic, 1 tbsp ginger, 2 tbsp red curry paste, 1 tsp cumin, and 1/2 tsp turmeric. Cook for 1 minute until fragrant.
3. Pour in coconut milk, scraping up any browned bits. Stir in butternut squash, 1 tbsp brown sugar, 1 tbsp fish sauce, 1/2 cup broth, and 1/2 tsp salt. Bring to a simmer.
4. Return chicken to the pot. Cover and simmer on low for 20 minutes, stirring occasionally, until squash is tender and chicken is cooked through.
5. Serve topped with cilantro and lime wedges.

The magic here? The squash melts into the sauce, thickening it naturally while keeping every bite lusciously creamy.

Tip: For extra heat, add a sliced Thai chili with the garlic and ginger.

Grilled Chicken with Butternut Squash Mash

This hearty yet wholesome dish pairs juicy grilled chicken with a velvety butternut squash mash—comfort food that feels a little fancy without the fuss.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 medium butternut squash (about 2 lbs), peeled and cubed
• 3 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 2 tbsp unsalted butter
• 1/4 cup warm milk or cream
• 1 tbsp maple syrup (optional)

Instructions:

1. Prep the squash: Toss butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and black pepper. Roast at 400°F for 25 minutes until fork-tender.
2. Season the chicken: Rub chicken breasts with remaining 2 tbsp olive oil, smoked paprika, garlic powder, and a pinch of salt.
3. Grill the chicken: Heat a grill or grill pan over medium-high. Cook chicken for 6–7 minutes per side until internal temp reaches 165°F. Rest for 5 minutes.
4. Mash the squash: Transfer roasted squash to a bowl. Add butter, warm milk, and maple syrup (if using). Mash until smooth, adjusting salt to taste.

The smoky paprika on the chicken plays perfectly against the squash’s natural sweetness—plus, the mash stays creamy even after reheating!

Tip: For extra depth, sprinkle a pinch of cinnamon into the squash mash before serving.

Butternut Squash and Chicken Stuffed Peppers

These Butternut Squash and Chicken Stuffed Peppers are a cozy, flavor-packed twist on a classic—sweet squash, tender chicken, and melty cheese make every bite irresistible.

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked butternut squash, mashed
• 1 cup cooked shredded chicken
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced onion
• 1 clove garlic, minced
• 1 tsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chicken broth

1. Preheat oven to 375°F. Lightly grease a baking dish just large enough to hold the peppers upright.
2. Heat 1 tsp olive oil in a skillet over medium heat. Add 1/4 cup diced onion and 1 clove minced garlic; sauté until soft, about 3 minutes.
3. In a bowl, mix the sautéed onion and garlic with 1 cup mashed butternut squash, 1 cup shredded chicken, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Stuff the peppers with the mixture, then place them in the baking dish. Pour 1/4 cup chicken broth into the dish around the peppers.
5. Cover with foil and bake for 25 minutes. Uncover, sprinkle with 1/2 cup cheddar cheese, and bake another 10 minutes until cheese is bubbly.

The creamy squash keeps the filling moist, while the smoked paprika adds a subtle smoky depth—no one will guess how simple these are! Tip: For extra flavor, swap cheddar for pepper jack or crumbled feta.

One-Pan Chicken and Butternut Squash Bake

This cozy, hands-off dinner delivers tender chicken and caramelized squash with minimal cleanup—just toss everything on a sheet pan and let the oven do the work.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 3 cups cubed butternut squash (1-inch pieces)
• 1 red onion, sliced into wedges
• 3 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 425°F. On a large sheet pan, toss butternut squash and red onion with 2 tbsp olive oil, 1 tbsp maple syrup, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in an even layer.
2. In a bowl, coat chicken thighs with 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp thyme, and remaining 1/2 tsp salt. Nestle chicken among the squash.
3. Bake for 30–35 minutes, until chicken reaches 165°F internally and squash is fork-tender with crispy edges.
4. Garnish with fresh parsley before serving.

The maple syrup subtly glazes the squash while the smoky paprika gives the chicken a rustic depth—no flipping or stirring required!

Tip: For extra crispiness, broil for the last 2–3 minutes (watch closely to avoid burning).

Butternut Squash and Chicken Soup

This cozy, velvety soup balances sweet squash with tender chicken and warm spices—perfect for chilly evenings when you need a hug in a bowl.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 4 cups peeled and cubed butternut squash (1-inch pieces)
• 1 lb boneless, skinless chicken thighs
• 4 cups low-sodium chicken broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup full-fat coconut milk
• Fresh cilantro, for garnish (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 3 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Add butternut squash, chicken thighs, 4 cups chicken broth, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
3. Remove chicken thighs, shred with two forks, and return to the pot. Stir in 1/2 cup coconut milk and simmer uncovered for 5 minutes.
4. Ladle into bowls and top with cilantro if desired. The coconut milk adds a subtle richness that makes this soup feel indulgent without heavy cream.

Tip: For extra depth, roast the squash cubes at 400°F for 20 minutes before adding to the soup.

Chicken and Butternut Squash Risotto

This cozy risotto combines tender chicken, sweet roasted squash, and creamy Arborio rice for a dish that feels like a hug in a bowl.

Ingredients:

• 1 lb boneless, skinless chicken thighs, diced
• 2 cups diced butternut squash (1/2-inch cubes)
• 1 1/2 cups Arborio rice
• 4 cups low-sodium chicken broth, warmed
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 2 tbsp olive oil, divided
• 2 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• 1 tsp chopped fresh sage
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Toss butternut squash with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Roast for 20 minutes until tender.
2. Heat remaining 1 tbsp olive oil in a Dutch oven over medium-high. Cook chicken until browned (5-6 minutes). Remove and set aside.
3. Reduce heat to medium. Melt butter, then sauté onion for 3 minutes. Add garlic and rice; toast for 1 minute.
4. Pour in wine, stirring until absorbed. Add warmed broth 1/2 cup at a time, stirring frequently until liquid is absorbed before adding more (about 20 minutes total).
5. Stir in chicken, roasted squash, Parmesan, sage, remaining 1/4 tsp salt, and 1/8 tsp black pepper. Cook 2 minutes until creamy.

The magic here? Roasting the squash first deepens its sweetness, while the starchy rice creates a luxuriously velvety sauce without heavy cream.

Tip: Keep broth simmering in a separate pot—adding it warm prevents the rice from cooling and sticking.

Herb-Roasted Chicken with Butternut Squash

This cozy one-pan wonder fills your kitchen with the irresistible aroma of garlic, rosemary, and sweet squash—perfect for a fuss-free weeknight dinner that feels special.

Ingredients:

• 1 (3–4 lb) whole chicken, patted dry
• 3 cups cubed butternut squash (1-inch pieces)
• 3 tbsp olive oil, divided
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 4 garlic cloves, minced
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika

Instructions:

1. Preheat oven to 425°F. In a large bowl, toss butternut squash with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Spread on a rimmed baking sheet.
2. In a small bowl, mix remaining 2 tbsp olive oil, rosemary, thyme, garlic, remaining ½ tsp salt, ¼ tsp black pepper, and paprika. Rub mixture all over the chicken, including under the skin.
3. Place chicken breast-side up on the baking sheet surrounded by squash. Roast for 50–60 minutes, until squash is caramelized and chicken reaches 165°F at the thickest part.
4. Let chicken rest 10 minutes before carving. Serve with squash and pan juices.

The crispy, herbed skin and tender squash soak up the savory drippings, creating a built-in sauce that’s downright magical.

Tip: For extra-crispy skin, pat the chicken dry again right before seasoning and roast it directly on the oven rack (place squash on a separate tray below).

Butternut Squash and Chicken Tacos

These cozy tacos balance sweet roasted squash with savory spiced chicken—perfect for a weeknight twist on taco night!

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into ½-inch strips
• 2 cups diced butternut squash (½-inch cubes)
• 2 tbsp olive oil, divided
• 1 tbsp taco seasoning
• ½ tsp salt
• 8 small corn tortillas, warmed
• ¼ cup crumbled cotija cheese
• ¼ cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions:

1. Roast the squash: Toss butternut squash with 1 tbsp olive oil and ¼ tsp salt. Spread on a baking sheet and roast at 400°F for 20 minutes, flipping halfway, until tender and caramelized at the edges.
2. Cook the chicken: Heat remaining 1 tbsp olive oil in a skillet over medium-high. Add chicken, taco seasoning, and remaining ¼ tsp salt. Cook for 6–8 minutes, stirring occasionally, until browned and cooked through.
3. Assemble: Fill warm tortillas with chicken, roasted squash, cotija cheese, and cilantro. Serve with lime wedges for squeezing.

The creamy cotija and bright lime pull everything together—each bite is a little sweet, a little smoky, and totally satisfying.

Tip: For extra crunch, toast the tortillas directly over a gas flame for 10 seconds per side!

Chicken and Butternut Squash Stir-Fry

This vibrant stir-fry combines tender chicken and sweet butternut squash with a savory-sweet glaze—perfect for a quick weeknight dinner that feels special.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 cups diced butternut squash (½-inch cubes)
• 2 tbsp olive oil, divided
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp minced garlic
• ½ tsp ground ginger
• ¼ tsp red pepper flakes
• 2 green onions, thinly sliced

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until browned. Transfer to a plate.
2. Add the remaining 1 tbsp olive oil to the skillet. Stir in the butternut squash and cook for 4 minutes, until slightly softened.
3. Reduce heat to medium. Add the soy sauce, honey, garlic, ginger, and red pepper flakes, stirring to coat the squash. Return the chicken to the skillet and cook for 3–4 more minutes, until the squash is tender and the sauce thickens slightly.
4. Garnish with green onions and serve immediately.

The honey caramelizes into a glossy glaze that clings to every bite, balancing the squash’s natural sweetness with a subtle kick from the pepper flakes.

Tip: For extra-crispy chicken, pat the pieces dry with a paper towel before cooking.

Butternut Squash and Chicken Casserole

This cozy casserole layers tender chicken and sweet butternut squash in a creamy, herb-infused sauce—comfort food at its simplest and most satisfying.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cubed
• 3 cups butternut squash, peeled and diced into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Toss butternut squash with 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp thyme, 1 tsp salt, and 1/2 tsp black pepper. Spread evenly on a baking sheet and roast for 20 minutes, stirring halfway, until slightly tender.
2. Meanwhile, brown chicken in a skillet over medium-high heat for 5–6 minutes, just until no longer pink. Transfer to a greased 9×13-inch casserole dish.
3. Arrange roasted squash over the chicken. Pour 1/2 cup heavy cream and 1/2 cup chicken broth evenly over the top. Sprinkle with 1 cup mozzarella and 1/4 cup Parmesan.
4. Bake at 375°F for 25 minutes, or until bubbly and the cheese is golden. Let rest 5 minutes before serving.

The magic here? Roasting the squash first deepens its sweetness, while the creamy sauce keeps everything luxuriously moist without weighing it down.

Tip: For a crispy topping, broil the casserole for the last 2–3 minutes—just watch closely!

Slow Cooker Chicken and Butternut Squash Stew

This hearty stew is a hands-off dream—tender chicken and sweet squash melt together in a rich, lightly spiced broth that’ll have everyone asking for seconds.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 3 cups peeled and cubed butternut squash (1-inch pieces)
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups low-sodium chicken broth
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium-high. Sear chicken thighs for 3 minutes per side until golden, then transfer to the slow cooker.
2. Add butternut squash, onion, garlic, diced tomatoes, chicken broth, cumin, smoked paprika, salt, and black pepper to the slow cooker. Stir gently to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3.5 hours, until chicken shreds easily and squash is tender.
4. Use two forks to shred the chicken directly in the pot. Stir to blend flavors, then taste and adjust salt if needed.
5. Ladle into bowls and garnish with fresh parsley.

The magic here? The squash breaks down just enough to thicken the broth naturally, giving it a velvety texture without any cream.

Tip: For extra depth, add a Parmesan rind to the slow cooker—it’ll melt into the stew subtly.

Butternut Squash and Chicken Enchiladas

These butternut squash and chicken enchiladas are the ultimate cozy-meets-creamy dish, with a hint of smokiness from the spices and a velvety cheese topping.

• 2 cups shredded cooked chicken
• 2 cups diced butternut squash (1/2-inch cubes)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 (10 oz) can red enchilada sauce
• 8 (6-inch) flour tortillas
• 1 1/2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro

1. Preheat oven to 375°F. Toss butternut squash with olive oil, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt. Roast on a baking sheet for 20 minutes until tender.
2. In a bowl, mix shredded chicken with half the enchilada sauce. Stir in roasted squash.
3. Spread 1/4 cup of remaining enchilada sauce in a 9×13-inch baking dish. Fill each tortilla with 1/3 cup of the chicken-squash mixture, roll tightly, and place seam-side down in the dish.
4. Pour remaining sauce over enchiladas and sprinkle with Monterey Jack cheese. Bake for 20 minutes until bubbly and golden.
5. Garnish with fresh cilantro before serving.

The roasted squash adds a subtle sweetness that balances the smoky spices, while the gooey cheese ties everything together. Tip: For extra depth, char the tortillas lightly over a gas flame before filling.

Chicken and Butternut Squash Skewers

These skewers are a sweet-and-savory dream, with tender chicken and caramelized squash that’ll make your grill (or oven) the star of dinner.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 cups butternut squash, peeled and cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8–10 wooden skewers, soaked in water for 30 minutes

Instructions:

1. Preheat grill or oven to 400°F. If using the oven, line a baking sheet with foil.
2. In a large bowl, toss chicken and squash with 2 tbsp olive oil, 1 tbsp maple syrup, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Thread chicken and squash alternately onto skewers, leaving a little space between pieces.
4. Grill for 12–15 minutes, turning once, until chicken reaches 165°F and squash is fork-tender. (For oven baking: Roast for 20–25 minutes, flipping halfway.)

The maple syrup glazes the skewers with a subtle sweetness that balances the smoky paprika—it’s a flavor combo that’ll have everyone sneaking extra bites.

Tip: For extra char, brush skewers with a little extra maple syrup during the last 2 minutes of cooking.

Butternut Squash and Chicken Pot Pie

This cozy pot pie swaps classic potatoes for sweet butternut squash, adding a velvety texture and subtle sweetness to every bite.

Ingredients:

• 1 lb boneless, skinless chicken thighs, diced
• 2 cups peeled and cubed butternut squash (½-inch pieces)
• 1 cup frozen peas
• ½ cup diced yellow onion
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1½ cups chicken broth
• ½ cup heavy cream
• 1 tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• 1 store-bought pie crust (or homemade), thawed if frozen
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. In a large skillet, melt butter over medium heat. Add onion and garlic; sauté for 3 minutes until softened.
2. Add chicken and cook for 5 minutes, stirring occasionally, until no longer pink. Sprinkle with flour, thyme, salt, and pepper; stir to coat.
3. Pour in chicken broth and heavy cream, scraping up any browned bits. Add butternut squash and simmer for 8 minutes, stirring occasionally, until squash is slightly tender. Stir in peas, then remove from heat.
4. Transfer filling to a 9-inch pie dish. Lay pie crust over the top, trim excess, and crimp edges. Cut 3 small slits in the center. Brush with beaten egg.
5. Bake for 25–30 minutes until crust is golden and filling is bubbly. Let rest 5 minutes before serving.

The butternut squash melts into the creamy filling, creating a luscious contrast to the flaky crust—no one will miss the traditional version!

Tip: For extra flavor, roast the squash cubes with 1 tbsp olive oil at 400°F for 15 minutes before adding to the filling.

Baked Chicken with Butternut Squash Fries

This cozy one-pan meal delivers crispy-skinned chicken and sweet, caramelized squash fries—perfect for busy weeknights with minimal cleanup.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 small butternut squash (about 2 lbs), peeled and cut into ½-inch fries
• 3 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp dried thyme
• 1 tsp kosher salt, divided
• ½ tsp black pepper
• 1 tbsp maple syrup

Instructions:

1. Preheat oven to 425°F. Toss butternut squash fries with 2 tbsp olive oil, ½ tsp salt, ½ tsp smoked paprika, and ½ tsp garlic powder. Spread in a single layer on a rimmed baking sheet.
2. Rub chicken thighs with remaining 1 tbsp olive oil, ½ tsp salt, ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp thyme, and black pepper. Nestle them among the squash fries.
3. Bake for 25 minutes. Drizzle maple syrup over the squash, then flip fries and rotate pan. Bake 10–15 more minutes until chicken reaches 165°F and squash is tender with crispy edges.

The magic here? The chicken drippings mingle with the maple glaze, turning the squash fries into savory-sweet perfection.

Tip: For extra crunch, broil for 2–3 minutes at the end—just watch closely to avoid burning!

Butternut Squash and Chicken Quiche

This savory quiche combines sweet roasted squash with tender chicken and a creamy custard filling—perfect for brunch or a cozy weeknight dinner.

Ingredients:

• 1 (9-inch) refrigerated pie crust
• 1 cup diced butternut squash (½-inch cubes)
• 1 tbsp olive oil
• ½ tsp salt, divided
• ¼ tsp black pepper
• 1 cup shredded cooked chicken
• ½ cup shredded Gruyère cheese
• 4 large eggs
• 1 cup whole milk
• ¼ tsp ground nutmeg

Instructions:

1. Preheat oven to 400°F. Unroll pie crust into a 9-inch pie dish; crimp edges. Prick bottom with a fork and blind bake for 10 minutes. Remove and set aside.
2. Toss butternut squash with olive oil, ¼ tsp salt, and black pepper. Roast on a baking sheet for 20 minutes until tender.
3. Layer roasted squash, chicken, and Gruyère in the par-baked crust.
4. Whisk eggs, milk, nutmeg, and remaining ¼ tsp salt. Pour over filling.
5. Bake at 375°F for 30–35 minutes until center is set and top is lightly golden. Cool 10 minutes before slicing.

The nutty Gruyère and caramelized squash create a rich, layered flavor that’s balanced by the fluffy custard—no one will guess how simple it is!

Tip: For extra depth, swap the chicken for smoky bacon or sautéed mushrooms.

Chicken and Butternut Squash Pizza

This savory-sweet pizza combines tender chicken, caramelized squash, and gooey cheese for a cozy twist on pizza night.

Ingredients:

• 1 lb store-bought pizza dough
• 1 cup cooked shredded chicken
• 1 cup diced butternut squash (1/2-inch cubes)
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1/2 tsp dried sage
• 1 cup shredded mozzarella cheese
• 1/4 cup crumbled goat cheese
• 1 tbsp balsamic glaze (for drizzling)

Instructions:

1. Preheat oven to 425°F. Toss butternut squash with olive oil, 1/4 tsp salt, pepper, and sage. Roast on a baking sheet for 20 minutes until fork-tender, stirring halfway.
2. Stretch pizza dough onto a parchment-lined baking sheet. Pre-bake for 8 minutes until lightly puffed.
3. Layer mozzarella, chicken, and roasted squash on the crust. Sprinkle with goat cheese and remaining 1/4 tsp salt.
4. Bake for 12-15 minutes until crust is golden and cheese bubbles. Drizzle with balsamic glaze before slicing.

The balsamic glaze cuts through the richness of the cheese, while the sage-infused squash adds a subtle earthy note—no red sauce required!

Tip: For extra crispiness, place a baking steel or inverted sheet pan in the oven while preheating, then slide the parchment with the pizza directly onto it.

Butternut Squash and Chicken Dumplings

These cozy dumplings combine tender chicken and sweet butternut squash in a fluffy, golden-brown blanket—comfort food at its finest.

Ingredients:

• 1 cup cooked, shredded chicken
• 1 cup mashed roasted butternut squash
• 2 tbsp unsalted butter, melted
• 1/4 cup finely diced onion
• 1 tsp dried sage
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 cup whole milk
• 2 cups chicken broth

Instructions:

1. In a large pot, melt 1 tbsp butter over medium heat. Add onion and sauté for 3 minutes until soft. Stir in shredded chicken, mashed squash, 1/2 tsp salt, 1/4 tsp pepper, and sage. Cook for 2 minutes, then remove from heat.
2. In a bowl, whisk flour, baking powder, and remaining 1/2 tsp salt. Stir in milk and remaining 1 tbsp melted butter to form a sticky dough.
3. Pour chicken broth into the pot with the chicken mixture and bring to a simmer. Drop tablespoon-sized scoops of dough into the broth. Cover and simmer for 15 minutes (don’t peek!) until dumplings are puffed and cooked through.

The dumplings soak up the broth just enough to stay light yet hearty, with pops of savory sage and sweetness from the squash.

Tip: For extra richness, stir a splash of cream into the broth before adding the dumplings.

Conclusion

With 20 mouthwatering ways to enjoy chicken and butternut squash, this roundup is your go-to for cozy fall meals. Whether you’re craving soups, salads, or hearty dinners, there’s something here for every home cook. Try a recipe, share your favorite in the comments, and don’t forget to pin this article for later—happy cooking!