Chicken and Butternut Squash Sheet Pan Dinner
Let Me Tell You About This Sheet Pan Magic
If you’ve ever tried to wrangle a busy weeknight, you probably get why I’m always on the hunt for those magical one-pan dinners. Chicken and Butternut Squash Sheet Pan Dinner is my ace in the hole—actually, I almost didn’t try it at first thanks to a minor butternut squash prep incident, but that’s a story for another time! You know those nights when you realize you forgot to defrost anything, the fridge looks like a ghost town, and your stomach is growling enough to make the cat nervous? That’s usually when this lands on our kitchen table. I think the first time I made it was after a particularly drizzly Thursday, and my kids and I just wanted dinner now, no faff. The kind of meal where you barely even wash the chopping board and nobody judges you.
Why I’m Hooked on This (And Maybe You Will Be Too!)
I make this chicken and squash bake when my motivation is at rock bottom or I want to impress somebody without looking like I tried hard. My family totally demolishes this, honestly—even the squash, and they’ve had opinions about squash in the past. Also (confession), I’m a little lazy about peeling butternut squash, so sometimes I buy the pre-cut packs! Oh and when I want to seem fancier, I add a sprig or two of rosemary just for the nice smell, but more on that below. One frustration: sometimes the chicken and veg cook at different rates, but actually, I find if you cut the squash a tiny bit smaller it all works out. Saucepan-washing is banned on these nights—it’s all about tossing stuff on a tray, chucking it in the oven, and wandering off for 30 minutes. Plus, did I mention how it makes the whole house smell so cozy?
What You’ll Need (And What You Can Swap)
- 1.5 lbs (ish) chicken thighs (I usually go boneless skinless, but on bone keeps things juicier—pick what you like… sometimes I even go rogue and use chicken breasts, but thighs are more forgiving if you’re prone to multitask-forgetfulness like me)
- 1 small/medium butternut squash, peeled and chopped into 1-inch cubes (confession: when I’m rushed, I grab the pre-chopped supermarket stuff—my grandmother would roll her eyes, but hey, it works fine)
- 1 large red onion, peeled and sliced in thick wedges (yellow onion is fine, or shallots if you wanna be fancy—or you know, whatever onion you’re about to lose to the compost bin)
- Olive oil (probably 2–3 tablespoons, depending on your mood)
- 3 garlic cloves, smashed (or use garlic powder in a pinch; anyone else always forgets the garlic at the shop?)
- 1 tsp dried thyme (I also like rosemary, sometimes both—whatever lurking in your spice drawer will probably do)
- 1/2 tsp smoked paprika (optional, but it makes it taste smokier and, dare I say, a bit sophisticated?)
- Salt and pepper
- A big handful of baby spinach or kale (optional, thrown on in the last 5 minutes—sometimes I forget it, and everything’s still great)
What I Actually Do, Step by Step
- Preheat your oven, like, get it roaring hot—around 425°F (220°C). I sometimes forget this step and then stand there, tapping my foot.
- Toss your chicken, squash, onion, and garlic onto your sheet pan. You could do this in a big bowl, but I usually just dump it straight onto the pan and mix everything with my hands (it’s messier, but fewer dishes). Drizzle with olive oil; sprinkle on the thyme, smoked paprika, salt, pepper. Get in there and mix it up good.
- Spread everything out so it’s in a single-ish layer—not too crowded, or things get steamy instead of crispy. (But if your tray’s a bit crowded, don’t panic, just give it a quick stir halfway).
- Into the oven! Roast about 25–30 minutes—after about 15 minutes, give everything a quick shuffle so nothing sticks. At the 25-minute mark, this is where I sneak a forkful of squash and maybe burn my tongue. If the chicken doesn’t look quite golden or cooked inside, five more minutes usually sorts it.
- If you remembered spinach or kale, toss it over the top in the last 5 minutes—pop it back in so it wilts. If not, honestly, nobody notices.
- Let it cool for a minute. Then—serve straight from the tray or scoop into bowls, your call.
Notes I Wish I Knew When I Started
- If you cut the squash too small, it goes mushy (learned the hard way), but if you go too big, it’ll barely soften—aim for dice the size of, say, a big sugar cube or a chunk of fudge.
- Chicken skin-on is more flavorful, but the skin gets a bit floppy when roasted alongside veg. If that bugs you, just pull it off right at the end—for me, that’s a fleeting concern.
- The red onion gets all sweet and jammy; seriously, don’t skip it. Or do—I’m not your boss.
- If I add a squeeze of lemon at the end, it brightens everything (but sometimes, I’m just ready to eat).
My Unofficial Variations (Yes, Some Were Weird)
- I once swapped sweet potato for butternut. It was fine, just a little less nutty tasting (and more orange… if that matters?)
- I tried apple slices mixed in once—honestly, it was too sweet, though my friend loved it. You might!
- Occasionally I throw in bell peppers or zucchini if my fridge needs a clear-out. Haven’t regretted it yet.
- Chickpeas tossed in with the veg? Game changer for a little more protein (found this idea on Budget Bytes—great for cheap meal ideas).
Gear I Use (Or Improvise With)
Honestly, all you really need is a good sheet pan or a big roasting tin—the kind that doesn’t warp under high heat. But if you don’t have that, you can use two smaller pans side by side. And I’ve definitely done this on a baking tray lined with parchment when half my pans were in the dishwasher (story of my life).
How I Store (Just In Case…)
Supposedly, leftovers can go in an airtight container in the fridge for up to 3 days. Though honestly, in my house it never lasts more than a day! If you do have bits left, they’re brilliant tossed into a salad, or even on toast with a squidge of mayo.
How We Serve (Plus An Odd Family Habit)
I’m a fan of a giant dollop of Greek yogurt on the side—cuts through the richness and makes you feel like you accomplished something. My husband likes his with a splash of hot sauce (Sriracha is his jam). Oh, and my kids demand warm naan to scoop—I used to try to get them to use forks, but you pick your battles.
Pro Tips, AKA My Past Mistakes
- I once rushed the roasting and cranked the oven super high; everything got a bit scorched while the chicken was still a little raw in the middle. Don’t do that. Even if you’re hungry. Just give it the proper 25–35 minutes.
- If you forget to oil the pan (yep, been there), you’ll be chipping squash bits off for days. Even a spritz of nonstick spray is your friend.
- On second thought, check the chicken temp if you’re skittish—should be 165°F in the thickest bit. But honestly, if it looks white and the juices run clear, you’re probably grand.
FAQ (Real Talks, Real Answers)
Can I use frozen butternut squash?
Certainly! It won’t brown quite the same, might end up a bit softer—but I’ve done it and nobody batted an eye.
Does this work with chicken breast?
Yep, but reduce the oven time to about 20-22 minutes or it dries out. Or just keep an eye; I overcooked mine once and it was… not ideal.
Is this spicy?
Only if you add extra chili flakes. My version’s pretty mild, though I think a little heat wakes it up. Up to you!
Any way to make this vegetarian?
Ooh definitely—just swap the chicken for extra chickpeas or firm tofu (though my tofu went a little squishy last time; maybe bake it separately?).
What if I don’t have smoked paprika?
Leave it out, or use regular paprika. Actually, I find it works better if you don’t sweat the small stuff.
And if you want even more cozy, low-effort sheet pan ideas, The Kitchn’s round-up has saved my bacon (and dinner plans) many times.
If you give this a go, let me know what weird ingredients you sneaked in. I’m always on board for new ideas—even the questionable ones!
Ingredients
- 4 boneless skinless chicken thighs
- 3 cups cubed butternut squash
- 1 red onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
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1Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
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2In a large bowl, toss the cubed butternut squash and sliced red onion with 1 tablespoon olive oil, 1 teaspoon thyme, salt, and black pepper. Spread evenly on the prepared sheet pan.
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3Pat the chicken thighs dry. In the same bowl, combine the remaining olive oil, thyme, garlic powder, paprika, salt, and pepper. Coat the chicken thighs with this mixture.
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4Place the seasoned chicken thighs on top of the vegetables on the sheet pan.
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5Roast for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the squash is tender and golden.
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6Remove from the oven, garnish with fresh parsley if desired, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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