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Recipe Main Cat | Chicken and Butternut Squash Sauce

It is still that time of year where winter squash are cheap and readily available.  I've always been a fan of butternut squash, as it makes amazing soups and sauces.  This is a recipe for a simple and tasty butternut squash sauce that great on chicken.  This recipe uses our Pastamore Roasted Garlic Balsamic Oil that gives the sauce a great texture and flavor.


Servings - 4-5

1.5 lb - chicken breast
1 Tbsp - Pastamore Roasted Garlic Balsamic Oil
1/2 - butternut squash
1/4 tsp - dried rosemary
1 dash - cinnamon
1 pinch - nutmeg
1/4 cup - water (if needed)
To taste - salt and black pepper


1.  Heat a large pot of water on the stove over high heat.  Bring to a boil.  While the water is heating, peel the butternut squash and remove the seeds.  Chop into 1/2" cubes.

2.  Add the squash to the water and cook until fork tender.  Remove from the water and drain using a colander.  Place to the side.

3.  Heat a large frying pan on the stove over medium/medium-high heat.  While the pan is heating, chop the chicken into bite-sized pieces.  Spray the pan with cooking spray, and add the chicken to the pan. Season with salt and black pepper.

4.  While the chicken is cooking, place the butternut squash into a food processor or blender.  Add the cinnamon, nutmeg, and rosemary and blend until a smooth texture has been reached.  Slowly add the Pastamore Roasted Garlic Balsamic Oil while blending.  Add the water if needed if the sauce is too thick.

5.  Cook the chicken until the internal temperature reaches 165º F.


6.  Serve the chicken over brown rice and top with the butternut squash sauce.



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