I had half a butter squash that really needed to be used up, so put this together and it was yummy. Both my kids loved it. Butternut squash is a great vegetable for fussy kids, as lets face it, it isn’t really like vegetables that most kids refuse to eat. It has lovely sweet flavour to it and is great on it’s own or add into dishes. I often add it into curries, stews, casseroles etc.
Paprika Chicken with Roasted Butternut Squash and Linguine
Serves 4 (2 adults and 2 children)
- 3 chicken thighs, sliced into strips
- 300g of chopped butternut squash
- 4 baby bella mushrooms sliced
- 1 onion, halved and sliced
- 3 cloves of garlic crushed
- 200g of linguine pasta
- 80g of parmesan cheese (grated)
- 1 tsp of brown sugar
- 2 tsp paprika
- 1/2 teaspoon of black pepper
- 1/2 cup (120ml) of no salt chicken stock
- Olive oil
- Fresh parsley
Preheat the oven to 200c or 400f (gas mark 6). Add the butternut squash to a ovenproof dish, drizzle with olive oil and add 1 tsp of paprika and the sugar and mix to coat.
Place in the oven and roast until slightly softened and lightly golden. (Approx 20 mins) and then set aside.
Cook the linguine to al dente and drain.
Drizzle a frying pan over a medium high heat, with a little olive oil , add the chicken, onion and garlic, with the remaining paprika and black pepper and cook until tender and slightly golden.
Add the mushrooms and stock to the pan and cook until the stock reduces.
Add the butternut squash to the pan and stir in the linguine.
Top with some fresh chopped Parsley and Parmesan.
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