Fall is in full swing here and I have a counter full of yummy squashes. Here is one of my favorite fall casseroles to make! It is made with butternut squash, some maple syrup, and some organic chicken! Now, what is not to love about that? 🙂
Do you have any favorite recipes that you enjoy over the fall months? Please feel free to share any recipes that you might have in the comment section below.
Organic Maple Butternut Chicken Casserole Recipe
Prep Time: 10 minutes- Cook Time: 45 minutes
- Total Time: 55 minutes
Yield: 4 servings 1x
Category: main dish
Method: baking
Cuisine: american
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print Recipe
Pin RecipeDescription
This organic maple butternut chicken casserole recipe is one of my favorite fall casseroles to make!
Ingredients
- 1 pound boneless/skinless chicken breast cooked and cubed
- 3 cups cubed butternut squash
- 2 tbsp pure maple syrup
- 2 tbsp grass fed butter
For topping:
- 1/4 cup pecan meal
- Salt and pepper to taste
- Drizzle of pure maple syrup
- 1 tbsp melted grass fed butter
Instructions
- Preheat oven to 375 F.
- In a medium size casserole dish grease well with coconut oil.
- Sprinkle with some pecan meal to create a crust.
- Steam cubed butternut squash in about an inch of water for 15 minutes or until soft. Drain.
- With a masher, mash the squash with 2 tbsp butter, 2 tbsp maple syrup and salt and pepper to taste.
- Spread into the bottom of the casserole dish.
- Top mashed butternut squash with cubed chicken.
- Add pecan meal and salt and pepper to taste once again.
- Drizzle with maple syrup and 1 tbsp of butter.
- Bake for 25 minutes, serve hot.
Notes
Nutritional Information: Calories: 322.0 Fat: 13.9g Carbohydrates: 23.5g Protein: 27.9g
Nutrition
- Serving Size: 1 serving
Still have half of a butternut from my recipe the other night to try this… AND, I’m thinking it would be a great way to use some leftover turkey after Thanksgiving!
That looks amazing!!!!!!!
Looks delicious!
I made this last night with just a drizzle of maple syrup and a dash of thyme and loved it but my son thought it was too sweet so I will make it without any maple syrup next time – such s great, simple fall recipe – Yum – can’t wait for the leftovers for lunch!
I debated only putting 1 tbsp of maple syrup, surely you could do that. Isn’t great that we find the food alone to be sweet enough! Love it! 🙂
I debated only putting 1 tbsp of maple syrup, surely you could do that. Isn’t great that we find the food alone to be sweet enough! Love it! 🙂
Made this for dinner tonight and my husband loved it (I did too)! I was short on the butternut squash so I filled in with sweet potato. So simple to make and most of the clean up was done while it was baking so a short clean up after dinner.
I am glad you enjoyed it Pat. 🙂
I am making this the day after Thanksgiving. Just replace your chicken with turkey and you will have a great leftovers casserole!
This is actually what we had for our Thanksgiving dinner, since it was just the two of us this year. Astonishingly good!
Oh good Julie, I am so glad you enjoyed it!!
I am so making this today! Thanks!
Yum, I’ve been wanting something maple.
so, I made it. Didn’t have any pecan meal so I used almond meal instead. I love it <3
Great, so glad yo enjoyed it!
This is the first recipe I ever made from your cookbook. The whole family LOVED it.