Butternut Squash with Smoked Gouda & Balsamic Chicken

Although we’d all love for summer to last a little longer, there’s no denying it’s squash season! In this recipe, I’m offering a delicious and nutritious twist where butternut squash is roasted hasselback-style, then topped with smoked cheese, garlic, and zucchini. A balsamic mustard-marinated chicken completes the dish — a well-balanced meal combining quality protein, colorful vegetables, and bold flavors.

Servings: 5
Prep time: 25 minutes
Cook time: 45 minutes

Ingredients

For the squash:

• 1 butternut squash (1–1.3 kg)
• 100 g smoked Gouda cheese, sliced
• 2 garlic cloves, thinly sliced
• 2 zucchinis, sliced into half-moons
• A few sprigs of parsley, chopped
• Salt and pepper, to taste

For the chicken marinade:

• 6 boneless, skinless chicken thighs (about 950 g)
• 1 tbsp (15 ml) Dijon mustard
• 1 tbsp (15 ml) olive oil
• 1 tbsp (15 ml) balsamic vinegar
• ½ tbsp (7.5 ml) maple syrup or honey
• Salt and pepper, to taste

Preparation

1. Preheat the oven to 400°F (200°C).
2. Prepare the squash. Peel the butternut squash and cut it in half lengthwise. Scoop out the seeds with a spoon. Line a baking sheet with parchment paper, place the squash halves cut-side down, brush with 1 tsp olive oil, season with salt, and roast for 25 minutes.
3. Marinate the chicken. While the squash cooks, place the chicken thighs in a large bowl. Add the mustard, olive oil, balsamic vinegar, and maple syrup (or honey). Toss to coat evenly and set aside.
4. Slice and stuff the squash. Remove the squash from the oven and let cool slightly. Make thin cuts along the length of each half without slicing all the way through (tip: place two wooden chopsticks alongside the squash to prevent cutting too deep).
   Insert slices of cheese and garlic into the cuts. Arrange the zucchini slices around the squash. Return to the oven for another 20 minutes.
5. Cook the chicken. On a second baking sheet, arrange the marinated chicken pieces. Bake at the same time as the squash for the remaining 20 minutes, or until the internal temperature reaches 165°F (74°C).
6. Broil to finish. Broil for 1–3 minutes to lightly caramelize the top of both the squash and chicken. If both trays are on the same rack, broil simultaneously; otherwise, do one at a time.
7. Garnish. Sprinkle both trays with chopped parsley. Tip: Use the chicken’s cooking juices to drizzle over the butternut squash before serving!

Try these other recipes with delicious butternut squash:

• Moroccan Stew with Chickpeas, Squash, and Raisins
• Butternut Squash Risotto

Nutrition facts per serving: 443 calories | 21 g carbs | 18 g fat | 9 g fiber | 45 g protein

Butternut Squash with Smoked Gouda & Balsamic Chicken is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
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