Autumns Embrace Butternut Squash Spinach Stuffed Chicken
Recipe Introduction
Ever find yourself scrolling through Insta, wondering what to cook for dinner? You know, something that's not boring chicken again? I get it! What about healthy fall dinners ? This Butternut Squash and Spinach Stuffed Chicken Breast recipe is the answer, mate!
It's got a bit of sweetness from the squash and a savoury kick from the spinach.
This recipe is basically autumn on a plate. The butternut squash gives it that lovely autumnal vibe. It’s not some ancient family secret; it's pretty straightforward, perfect if you need some easy fall dinner ideas .
It takes about 50 minutes from start to finish and will give you 4 servings. Dinner's sorted!
Why You'll Love This: The Good Bits
Honestly, this recipe is proper good for you. It's packed with vitamins and protein, making it one of the best healthy fall recipes going.
It's also ideal for a chilly evening when you want something comforting without feeling sluggish afterward. What makes it extra special? The combination of sweet and savoury flavours is a total winner.
Origin Story: Where Did This Come From?
Okay, so it's not like my Great Aunt Mildred handed down this recipe. But similar dishes featuring squash and spinach are popular throughout Europe and North America during the autumn.
We're taking simple fall comfort food healthy and elevating it a bit, yeah?
What's in This Magic Potion?
Alright, let's see what you'll need:
- 4 boneless, skinless chicken breasts
- Olive oil, salt, pepper, paprika
- Butternut squash, onion, garlic, spinach, Parmesan cheese, nutmeg
See? Nothing too crazy!
Ingredients & Equipment: Let's Get Cooking!
Okay, so you're thinking about making some proper healthy fall dinners ? Fantastic! First, let's gather all our bits and bobs.
I've made this Autumn's Embrace: Butternut Squash & Spinach Stuffed Chicken loads of times now, and trust me, having everything prepped makes life so much easier.
It is one of my favourite easy fall dinner ideas .
Main Ingredients: The Stars of the Show
- Chicken Breasts: 4 boneless, skinless chicken breasts (about 6 oz / 170g each). Seriously, try to get good quality ones. The better the chicken, the better the flavour. Organic or free range are worth the extra quid.
- Butternut Squash: 1 small butternut squash ( 1 lb / 450g ), peeled, seeded, and diced. You want a squash that feels heavy for its size. This means it's ripe and ready to roast.
- Olive Oil: 2 tbsp total ( 30ml ). A good quality olive oil adds so much to the flavour.
- Onion: 1 small onion, finely chopped ( 1/2 cup / 75g ). Brown or white, doesn't really matter.
- Garlic: 2 cloves, minced ( 1 tsp / 3g ). Fresh is always best, but the jarred stuff will do in a pinch.
- Fresh Spinach: 5 oz / 140g , roughly chopped. Make sure it's washed properly, nobody wants sandy spinach.
- Parmesan Cheese: 1/4 cup / 25g , grated. Adds a lovely salty, nutty note.
- Spices: 1/2 tsp salt (2.5g) , 1/4 tsp black pepper (1.25g) , 1/4 tsp paprika (1.25g) , and 1/4 tsp ground nutmeg (0.6g) .
Seasoning Notes: The Flavour Boosters
For this stuffed chicken breast recipes , the combination of nutmeg, salt, and pepper is essential. It really brings out the sweetness of the butternut squash and complements the spinach beautifully.
Paprika adds a touch of smokiness, giving it that cozy fall dinners vibe. If you don't have nutmeg, allspice is a good sub.
For a bit of extra warmth, try a pinch of cinnamon! These spices also make your healthy fall recipes really sing.
Equipment Needed: Keep it Simple
- Large Skillet or Frying Pan: For sautéing the aromatics and spinach.
- Baking Dish: 9x13 inch / 23x33 cm size is perfect.
- Meat Mallet or Rolling Pin: Optional, but helps to flatten the chicken breasts for easier stuffing.
- Toothpicks: Essential for securing the stuffed chicken. A simple toothpick will work, or you can use small metal skewers.
Honestly, you don't need fancy gadgets for this. A decent skillet, a baking dish, and a few toothpicks are all you need.
These autumn dinner recipes are also one of my favourite weeknight fall dinners ! Give it a whirl and let me know what you think.
Cooking Method: Autumn's Embrace - Perfecting the Stuffed Chicken
Alright, let's dive into the nitty gritty of making this Autumn's Embrace: Butternut Squash & Spinach Stuffed Chicken ! It's one of my go-to healthy fall dinners , especially when I'm craving some fall comfort food healthy without feeling like I need a nap afterwards.
Honestly, easy fall dinner ideas are my jam!
Prep Steps: Your Mise en Place Power-Up
First, mise en place , my friends. It's French. It means "everything in its place." Dice your butternut squash , chop your onions, mince your garlic.
Get that spinach ready. It makes life so much easier. Honestly, prepping ahead is key for those busy weeknight fall dinners .
I used to skip this, then I'd be halfway through and realise I had to spend 5 minutes chopping an onion, you know? So, don't be like me! A quick safety reminder: watch those fingers when you are chopping the butternut squash.
That thing can be tough!
step-by-step: Stuffing and Baking Your Chicken
Ready to get cooking? Here's the breakdown:
- Roast your diced squash with olive oil and seasoning at 400° F ( 200° C) for 20 minutes .
- Sauté onion and garlic until soft in a skillet.
- Toss in the spinach until wilted. Season that flavour bomb!
- Combine the roasted squash, spinach mix, and Parmesan. Get that filling ready!
- Pound chicken breasts to ½-inch thickness. Season with salt, pepper, and paprika.
- Cut a pocket in each breast and stuff with the squash mix. Secure with toothpicks.
- Sear for a minute on each side in the same pan you sauteed your aromatics.
- Bake at 375° F ( 190° C) for 30 minutes until the internal temperature hits 165° F ( 74° C) .
Pro Tips: The Secret Sauce to Stuffed Chicken Success
Don't overstuff the chicken breasts! Trust me, you'll have a filling explosion in the oven otherwise. Also, searing the chicken adds a serious flavour boost.
Get a nice brown crust on that bad boy.
One time I didn't sear, and while it was still yummy, it just lacked that certain je ne sais quoi, You know? If you're making this for the family on a healthy fall recipes kick, it's a great way to sneak in those extra veggies! Leftovers keep well for a couple of days, too, making them perfect for lunch.
I have even made some butternut squash recipes that take much longer!.
Recipe Notes: Nailing Your Healthy Fall Dinners
Right then, let's talk about getting this Autumn's Embrace: Butternut Squash & Spinach Stuffed Chicken just perfect! We're talking about the little things that elevate this from "meh" to "OMG, can I have seconds?".
Honestly, it's the small tweaks that make all the difference.
Fancy Pants Plating and Perfect Pairings
Presentation is key, innit? For plating, I like to slice the chicken on a bias. This shows off that gorgeous butternut squash and spinach filling.
Maybe fan it out on the plate. A sprig of rosemary never hurt anyone. As for sides? Roasted Brussels sprouts with a drizzle of balsamic glaze are just the ticket.
Or how about a dollop of Greek yogurt mixed with chives on top? And to drink? Crisp apple cider, of course! This will be an amazing easy fall dinner ideas .
Storage Secrets
Right, so you've made a batch of these beauties. Now what? Leftover stuffed chicken? No problem! Pop them in an airtight container.
They'll keep in the fridge for 3-4 days . Want to freeze them? Go for it! Wrap each chicken breast individually in cling film, then put them in a freezer bag.
They'll last for 2-3 months . To reheat, let them thaw overnight in the fridge, then bake at 350° F ( 175° C) until heated through.
Always check the internal temperature, reaching 165° F ( 74° C) for food safety!
Remix Time: Variations on a Theme
Fancy a change? This recipe is super adaptable. For a dairy-free option, ditch the Parmesan. Use nutritional yeast instead. Want to change up the butternut squash recipes ? Acorn squash or sweet potato works a treat!
Another one from my own recipes, for a gluten-free cozy fall dinners , rest assured this recipe is already gluten-free.
Nifty Nutrition Nuggets
Okay, let's get down to brass tacks. Each serving clocks in around 350-400 calories. You are getting a whopping 40g of protein.
Plus, this chicken dish is packed with vitamins from the squash and spinach. It's a proper fall comfort food healthy option that won't leave you feeling guilty! Many diets can be easily fitted here with simple changes, think of low-carb fall recipes .
So there you have it! I think this satisfies your search for healthy fall recipes . Enjoy! You've got this, mate! This dish is the perfect weeknight fall dinners option and fits so well within the autumn dinner recipes category.
You're gonna smash it.
Frequently Asked Questions
What makes this recipe one of the best healthy fall dinners?
This Butternut Squash and Spinach Stuffed Chicken is a fantastic choice for healthy fall dinners because it combines lean protein with nutrient rich seasonal vegetables. Butternut squash offers vitamins and fiber, while spinach contributes iron and antioxidants, making it both delicious and good for you.
Plus, it's a comforting dish perfect for those chilly evenings when you're craving something warm and satisfying.
Can I prep this stuffed chicken dish ahead of time?
Absolutely! You can definitely get a head start on this recipe. Roast the butternut squash and prepare the spinach filling a day or two in advance. Store them separately in the fridge. When you're ready to cook, stuff the chicken breasts and bake as directed.
It's a real time saver, especially during busy weeknights a proper "ready, steady, cook!" situation.
I'm not a big fan of butternut squash. Is there anything else I can use in the filling?
No worries, mate! If butternut squash isn't your cup of tea, try substituting it with acorn squash or sweet potato. Both have a similar sweetness and texture that works well in this recipe.
You could even use roasted pumpkin for a truly autumnal twist just remember to adjust the cooking time if necessary, as different squashes have varying densities.
How do I make sure the chicken is cooked through without drying it out?
The key to juicy, perfectly cooked chicken is using a meat thermometer. Insert it into the thickest part of the chicken breast, avoiding the filling, and cook until it reaches an internal temperature of 165°F (74°C). Another tip is to sear the chicken briefly before baking, which helps seal in the juices.
Letting the chicken rest for a few minutes after baking, tented with foil, also allows the juices to redistribute, resulting in a more tender and flavorful dish.
Can I freeze any leftovers of these healthy fall dinners?
Yes, you can freeze leftover Butternut Squash and Spinach Stuffed Chicken Breast. Allow the chicken to cool completely before wrapping it tightly in cling film and then placing it in a freezer safe bag or container. It's best to use it within 2-3 months for optimal quality.
When ready to eat, thaw it in the refrigerator overnight and reheat in the oven until heated through.
Is there a dairy-free version of this recipe?
Certainly! Simply omit the Parmesan cheese from the filling to make this recipe dairy-free. You can also substitute it with nutritional yeast for a cheesy flavor, which is a popular vegan alternative. Don't worry, you won't be missing out on any flavour by cutting out the parmesan!
Autumns Embrace Butternut Squash Spinach Stuffed
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 375 |
|---|---|
| Fat | 15g |
| Fiber | 5g |
