Dive into a delicious bowl of this Scrumptious Chicken, Leek, and Butternut Squash Bake! This enticing dish features tenderly seasoned chicken thighs, perfectly roasted butternut squash, and delightfully buttery leeks, all topped off with a cheesy Parmesan layer.
It's a mouthwatering fusion of flavors that guarantees every bite is a tasty experience, adding a touch of gourmet delight to your dinner table. This easy-to-make bake is a delicious and satisfying choice to enjoy just on it's own or with some of your favourite sides.
Jump to:
- Calories in Chicken, Leek and Butternut Squash Bake
- Ingredients Needed:
- How to peel and chop butternut squash
- Mastering Oven Bakes: Choosing the Best Baking Dish for Perfect Results
- Sides for Chicken, Leek and Butternut Squash Bake
- More Butternut Squash Recipes
- FAQ For Chicken, Leek and Butternut Squash Bake
- Recipe Card
Calories in Chicken, Leek and Butternut Squash Bake
This bake makes 4 filling portions and is 406 calories per serving.
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 400+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.
Ingredients Needed:
To prepare this yummy recipe, you will need the following ingredients:
- Boneless Skinless Chicken Thighs: these are the best choice for this recipe as they remain much more tender in a bake and impart a lot of flavour compared to chicken breast. See FAQ for more details
- Seasonings: paprika, dried thyme and dried parsley
- Onion: just a regular onion
- Garlic: fresh garlic minced, but lazy or jarred mince garlic is fine also
- Fresh Leeks: trimmed, washed and sliced thinly sliced
- Butternut Squash: I recommend using fresh rather than frozen for this recipe (see my tips below for how to easily peel and chop a butternut squash)
- Chicken Stock: It's crucial to use the right ratio of stock cubes for the required amount of stock. Not all stock cubes are the same, and using the wrong amount can result in either a bland and watery broth or an overly salty stock.
- Butter: specifically salted butter. I highly advise against omitting this, as it contributes fantastic flavor to every element of the dish. Olive oil can however be used as a substitute
- Parmesan: Grating fresh Parmesan introduces a delightful explosion of umami flavor as it bakes and melts, infusing not just the top layer of the bake but also enriching the delectable sauce that loosely coats everything.
- Fresh Parsley - it's the perfect finishing touch for the dish. You can skip it if you'd like, but it adds a delightful and healthy touch of green to the overall presentation
- Salt and Pepper - These basic yet essential flavour enhancers are key for elevating the taste of your dishes. No food will ever be bland when these are used to season to taste.
See the recipe card for full quantities.
Once all the ingredients are prepared, you can get ready to make this easy recipe.
How to peel and chop butternut squash
Butternut squash might initially seem challenging to use in recipes due to its tough, firm skin, making peeling and dicing appear almost daunting.
The secret to effortlessly chopping any robust vegetable lies in the use of a sharp knife, and my personal favorite for the job is the Santoku Japanese Knife. Keeping it sharp ensures it can handle any vegetable with ease.
To tackle butternut squash, place it on a stable surface to prevent slipping. Begin by slicing off the ends and then use a sharp (never blunt) Vegetable Peeler to remove the skin. If you're looking to expedite the process, consider microwaving the whole squash for a minute or two. This brief exposure to heat can soften the skin, making it easier to peel.
Once the skin is peeled away, cut off the seedless nose section and dice it effortlessly. The remaining bulbous part can be sliced in half, allowing for easy seed removal and subsequent chopping.
For those looking to simplify the process, ready-peeled and chopped butternut squash is available in fresh packs or frozen bags. However, I personally find that the taste can be a bit peculiar, so I prefer using a fresh butternut squash, peeling, and dicing it myself. (As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.)
For a visual guide, check out this informative post with step-by-step images and video on HOW TO PEEL AND CUT BUTTERNUT SQUASH from GimmeSomeOven.
Mastering Oven Bakes: Choosing the Best Baking Dish for Perfect Results
Selecting the perfect baking dish is a critical step in ensuring the success of your oven bake. Beyond size considerations, the dish's design plays a crucial role in achieving optimal results. Look for a baking dish that allows your ingredients to form an even layer, promoting uniform cooking and a harmonious blend of flavors. This not only enhances the taste but also contributes to the visual appeal of the final dish.
It's equally important to consider the capacity of the baking dish in relation to the quantity of ingredients. Overcrowding can lead to uneven cooking, affecting the overall quality of your bake. Opt for a dish with sides high enough to contain any potential bubbling or rising during baking, preventing spills and maintaining a neat cooking space.
Additionally, choose a baking dish that facilitates easy covering with foil if needed. Certain recipes like this bake may require this step to prevent over browning, and a well-fitted foil cover ensures precise control over the cooking process.
Sides for Chicken, Leek and Butternut Squash Bake
While this dish is perfect to enjoy just as it is, if you want to pair it with some additional sides, here are my suggestions.
Creamy Mashed Potatoes: Whip up a batch of my Lighter Mashed Potatoes using your favourite variety of potatoes. .
Low-Carb Options: For those opting for a lower-carb alternative, consider serving the bake with steamed or roasted cauliflower. Roasting cauliflower enhances its natural nutty flavor, while steaming preserves its crisp texture.
Grilled Asparagus: Grilled asparagus offers a delightful crunch and earthy flavor. Toss the asparagus spears some olive oil spray, season with salt and pepper, and grill until they develop a satisfying char.
Rice: If rice is more your thing for dishes like this, it is perfect with just some plain cooked rice or for a side with more flavour this Red Pepper and Coriander Rice.
Potatoes: Love the balance of some crispy potatoes? Try this Crushed Potatoes or Garlic and Herb Roast Potatoes
Cauliflower Mash: Opt for a lighter alternative to traditional mash by serving the bake with this delicious Soured Cream and Spring Onion Cauliflower Mash - it tastes creamy and delicious while being a lot lower in calories than regular mash
Experiment with these side dishes to create a well-rounded meal that caters to various preferences.
More Butternut Squash Recipes
Butternut Squash as a vegetable is so underrated. I have to buy at least one a week, because they are so versatile and can create many delicious dishes. Some of my favourites recipes are:
- Butternut Squash Fries
- Roasted Paprika Butternut Squash
- Creamy Butternut Squash Mac and Cheese
- Roasted Butternut Squash Risotto
- Spaghetti with Roasted Butternut Squash Sauce
- Chicken and Rice Stuffed Butternut Squash
- Chicken, Butternut Squash Coconut Curry Soup
or if you would like more recipe ideas or sides to make with this recipe - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
FAQ For Chicken, Leek and Butternut Squash Bake
Yes, you can freeze this bake for another day. When reheating, thaw it first, and then reheat in the oven or in the microwave until heated through. For reheating a thawed Chicken, Leek, and Butternut Squash Bake, I recommend preheating your oven to 350°F (175°C). Place the bake in the oven and reheat for approximately 20-25 minutes or until it is heated through. Keep an eye on it to prevent overcooking, and adjust the time as needed based on your specific oven and the size of the portion you have frozen.
Absolutely! Feel free to swap Parmesan with a flavourful melting cheese such as robust mature cheddar. For the best results, I recommend using freshly grated cheese. Unlike pre-packaged options, freshly grated cheese maintains moisture and lacks anti-caking agents, ensuring superior melting, smoother texture, and a richer flavour in your dish.
Certainly! Yes, you can swap chicken thighs for chicken breast in the recipe if that is your preference. However, be aware that chicken thighs contribute more richness and depth of flavour. Chicken breast, being much leaner, may result in a milder flavour and a potentially drier texture. Adjust the cooking time and consider marinating or adding extra seasonings to enhance the flavour when using chicken breast. The choice between the two depends on personal preference and the desired outcome.
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Recipe Card
Chicken, Leek and Butternut Squash Bake
Dive into a delicious bowl of this Scrumptious Chicken, Leek, and Butternut Squash Bake! This enticing dish features tenderly seasoned chicken thighs, perfectly roasted butternut squash, and delightfully buttery leeks, all topped off with a cheesy Parmesan layer.
Ingredients
- low calorie spray
- 600g of boneless skinless chicken thighs, raw
- 1 teaspoon of dried parsley
- ½ teaspoon of dried thyme leaves
- salt and black pepper
- 1 tablespoon of salted butter (or can use olive oil)
- 1 onion, halved and sliced
- 600g of butternut squash, peeled, diced and cubed
- 1 teaspoon of paprika
- 3 leeks, washed trimmed and sliced
- 2 cloves of garlic, minced (or can use 2 teaspoons of lazy garlic)
- 1 cup (240ml) of chicken stock
- 80g (3oz) of parmesan, freshly grated
- handful Fresh Parsley, chopped
Instructions
- Preheat oven to 180c fan, 200c or 400f or gas mark 6
- Cut all the chicken thighs into thirds, to make smaller pieces.
- Spray a large frying pan with low calorie spray over a medium high heat
- Add the chicken thighs, thyme, parsley and a good pinch of salt and black pepper and fry until lightly golden, remove and set aside on a plate.
- In the frying pan, melt the butter, then add the onions, butternut squash and paprika. Cook until the squash begins to soften. Gradually add small amounts of chicken stock to prevent sticking and to deglaze the flavorful bits from the chicken on the pan's bottom.
- Add the sliced leeks and garlic to the pan, and cook for about 5-8 minutes, ensuring the butternut squash is tender, and the leeks become softened and golden in colour.
- Transfer the onion, butternut squash and leek mix to an oven proof dish in an even layer. Add the chicken pieces to the top along with any juices on the plate.
- Pour oven the remaining stock and sprinkle all over with the parmesan.
- Cover with foil and bake for 15 minutes. Uncover and continue baking for an additional 15 minutes, or until the top is golden, and both the butternut squash and chicken are fully cooked.
- Season the top to taste with salt and black epper and sprinkle with fresh parsley.
- Enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free - use gluten free stock
- Freezer Friendly ❄️
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Nutrition Information
Yield 4 Serving Size 1 SERVINGAmount Per Serving Calories 406Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 10gCholesterol 194mgSodium 567mgCarbohydrates 29gFiber 7gSugar 7gProtein 41g
Nutritional information and valuesetc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Weisse Schokolade says
Mhmmmm Dleicous ... Now I know what to Cook for the Cold Days .
maggie hyde says
O.M.G i made this for tea tonight and it is so good!!
Jenny Robinson says
this was really lovely thanks again
Pat Cooke says
another cracking recipe even my hubby who thinks that meals should be meat, potato and veg said how good it was so it must have been fabulous.
Lyn says
Another lovely recipe. I had to pop some foil over the dish for the last ten mins to stop the cheese from burning
Lynne Jones says
This was amazing! Totally worth it! I might try it with different cheese in the future x
Lidia says
i did this dish today and every single person enjoye it so much. Thank you
Kathy Green says
Could I use buttery fry light instead of butter to save syns
Cat says
This was absokutely delicious! I made it tonight!
Chelsea says
Just eaten this. It was extremely tasty. Nice and warming too
Norma says
Made this tonight and it was soooooo scrummy! Packed with loads of flavour. This will become another favourite.
Maria says
Please tell what SP is.
Shevy (Slimming Eats) says
SP is part of Slimming World - it is where you eat only the foods from the free food list with an S or a P next to them and at least half of your plate should be speed foods.
Karen says
What a tasty dish..loving all these recipes xx
Shevy (Slimming Eats) says
thank you Karen, it is one of my favs. I love good healthy ingredients as in this dish.
Lynne says
Just made this for dinner, absolutely delicious. Thank you for your lovely recipes. x
Maggi says
Great base recipe@ Didn;t have so much chicken so subbed in more veg. Stirred in roasted red pepper pesto and topped with panko & parmesan for a gratin-like finish. Yum!
Catie says
Can you freeze this? Thanks
Shevy (Slimming Eats) says
Hi Catie - yes this will freeze fine.
Carol says
Absolutely delicious !
Lorraine says
This was seriously delicious Shevy! I loved the delicate subtle flavours of thyme and ghee. I didn't have butternut so used sweet potato and carrot, it worked well. Passed the husband test and got thumbs up ! Thanks for the recipe and your blog, love it here in Australia.
Shevy (Slimming Eats) says
Ahh thanks so much, Lorraine for such a lovely comment. I am so happy to read that you are enjoying the recipes on the blog.
Edna says
Hi Siobhan what approximate weight would you say a small butternut squash is as I live in Tenerife and they all look quite big here thank you x
Shevy (Slimming Eats) says
I wouldn’t worry too much about the weight, just dice and spread out evenly so it looks an even ratio to everything else, any leftover you can use in a soup or similar
Babs Gough says
I don't eat meat, could I substitute salmon or prawns for the chicken? Really like the look of the dish though.
Shevy (Slimming Eats) says
You sure can, but don’t add the shrimp or fish until later otherwise they will be over cooked.
Sharon says
Hi could you use a slow cooker for this recipe thanks
Shevy (Slimming Eats) says
This is best cooked in the oven.
Paula says
Lovely meal thanks for the recipe ! Can I freeze the leftovers?
Shevy (Slimming Eats) says
yes it freezes fine, enjoy 🙂
Cally Ellis says
My butternut had a very thin skin and broke when I was trying to scoop it out. In fairness, it was still quite hot so I may have been a bit clumsy with it. Anyway, I popped it all into a large gratin dish, topped it with the cheese as directed and it came out well. Very tasty, syn free and really want to say don’t panic if your squash breaks - just make it in a dish.
Shevy (Slimming Eats) says
the butternut squash should be cubed, peeled and added to this recipe raw? Not sure if you have confused with another recipe. But glad you enjoyed all the same.
Kevan Trotter says
Hi is this menu 1.5 ww per serving
Emma Broughton says
This was just beautiful. The first SP meal I have had from your 7 day plan. Can’t wait to try the others, I cannot believe this is only 1.5 syns
L Gemmell says
Absolutely delicious, cooked it to have some leftovers for lunch..... we all came back for more!
Woody Davenport says
A brilliantly tasty dish, one to repeat again and again. Thank you
Clare says
Had a load of homegrown butternut squash to use up and was looking for some different recipes. This was delicious, will definitely make again. Currently doing the fast 800 diet which is lowish carb and this fitted perfectly. Thank you 🙂
Alison says
Hi is butternut squash easy to peel? What is the best way? I’ve never cooked it before.
Siobhan (Slimming Eats) says
I use a sharp santoku knife. I just cut off the nose, the slice off each end to make flat, then you can carefully slice the skin off with the knife and dice. The nose part, you need to remove seeds and then chop into easier sized pieces to manage, but again the skin can be sliced off with a sharp knife. A good peeler will work too, but I prefer to use a knife.
Sue Allen says
OMG! This is amazing, even my husband loved it and he doesn't like chicken thighs or butternut squash!
Thank you xxx
Jane says
Absolutely Delicious. I will be making this again!
Sandra says
Loved it
Casey Cumiskey says
Wow, this is easily one of the top dishes I’ve made all year. I can’t believe how delicious it was! Perfect for a cozy fall day. Thank you!