Sheet pan recipes make quick, easy weeknight meals. The most time consuming part is usually the preparation, like cutting, dicing and seasoning the ingredients. This Sheet Pan Molasses Chicken and Butternut Squash is a nutritious, delicious meal that smells amazing while cooking.
Seasonal fruits and vegetables save us lots of money, but it can be difficult to know what recipes to make if you aren’t very familiar with some seasonal produce. Winter squash is a favorite of mine. Really, I like all kinds of squash. It is very easy to cook and tastes delicious. My picky eaters do not necessarily like squash, but they will eat it occasionally.
Butternut squash has a sweet flavor with a dense texture close enough to sweet potatoes that my picky eaters actually enjoy it. And this time of year, butternut squash is relatively inexpensive. One medium squash goes a long way too, usually making enough for two meals.
Prepare a Butternut Squash
To prepare butternut squash, cut it long ways, scoop out the seeds. From here, you can either roast it in the skin and scoop it out to serve as a mash or you can peel the skin and dice it.
For this recipe, I peel it and dice it. Dicing into 1 inch cubes will help it cook faster. Then, I roast it in the oven. Since I use only half the squash in this recipe, save the other half for butternut squash soup from Well Plated or another future recipe.
Molasses Chicken and Butternut Squash
4 – 6 chicken breasts
1/2 medium butternut squash, peeled and diced into 1 inch cubes
2 medium to large sweet potatoes, peeled and diced into 1 inch cubes
1/4 c. olive oil
1 Tbsp. molasses
1 Tbsp. honey
1/4 tsp. cayenne pepper
1/2 tsp. cinnamon
1 tsp. salt
Preheat oven to 400.
In a small bowl, combine molasses, honey, olive oil, cayenne pepper, cinnamon, and salt.
Place squash and sweet potato cubes on a large cookie sheet that has been sprayed with non-stick cooking spray. Pour sauce over butternut squash and sweet potatoes. Mix until cubes are coated with sauce. I use my hands to mix.
Bake at 400 for 15 minutes.
Remove from oven. Give veggies a quick stir. Make a place for 4 chicken breasts on the tray. Add chicken. Season chicken with a pinch of salt and a small amount of olive oil. Return pan to oven.
Bake additional 15-20 minutes, or until chicken is cooked through.
Sheet Pan Molasses chicken and butternut squash has a sweet, tangy flavor. Serve with a side salad or other green veggie for a complete meal. This is also a make ahead meal for lunch all week long.
- 4 - 6 chicken breasts
- ½ small butternut squash, peeled and diced into 1 inch cubes
- 2 medium to large sweet potatoes, peeled and diced into 1 inch cubes
- ¼ c. olive oil
- 1 Tbsp. molasses
- 1 Tbsp. honey
- ¼ tsp. cayenne pepper
- ½ tsp. cinnamon
- 1 tsp. salt
- Preheat oven to 400.
- Prepare a large cookie sheet by spraying it with oil or other non-stick cooking spray.
- In a small bowl, combine molasses, honey, olive oil, cayenne pepper, cinnamon, and salt.
- Place squash and sweet potato cubes on tray. Bake at 400 for 15 min.
- Remove sheet from oven. Give veggies a quick stir. Make a place for 4 chicken breasts on the tray. Add chicken. Season chicken with a pinch of salt and a small amount of olive oil. Return pan to oven. Bake additional 15-20 min, or until chicken is cooked through.