When summer arrives so do BBQs but the weather in the UK isn’t always right. If we plan for a BBQ I always have a back up in case it rains. We always love that smokey BBQ flavour so I thought I would add it to a butternut squash. Normally I would add it to tomato but occasionally I enjoy a change. We had a spare squash in the fridge so I peeled and chopped it and threw it into a baking tray. I then blended it with chicken stock and it made a delicious taste if summer on a rainy day. We enjoyed this meal and we hope you will too. Below is a video and recipe for you.
Do you enjoy a BBQ and what’s your favourite food to put on it? Let me know in the comments below and please feel free to like and follow me.
Serves 4
Equipment
- Sharp knife
- Chopping board
- Baking tray
- Teaspoon
- Blender
- Saucepan
Ingredients
- Chicken breasts x 500g
- Butternut Squash x 300g
- Spring onions x 1 bunch
- Carrot x 1
- Smoked paprika x 1 tsp
- Ground ginger x 1 tsp
- Ground cumin x 1 tsp
- Ground coriander x 1 tsp
- Ground sweet cinnamon
- Dried oregano
- Salt and pepper to taste
- Pasta
Method
- Preheat the oven to 180°C or gas mark 4.
- Cut the top and the bottom from the butternut squash.
- Peel the skin with the vegetable peeler.
- Next cut the squash lengthways and remove the seeds with the tablespoon.
- Now cut the squash into 2 centimetre pieces and put into the baking tray.
- Slice and dice the spring onions and cut into half centimetre pieces.
- Put these into the baking tray.
- Now peel the carrot and cut into 2 centimetre chunks.
- Put the carrot chunks into the baking tray.
- Sprinkle over the smoked paprika, ground ginger, ground cumin, ground coriander, ground sweet cinnamon, dried oregano and salt and pepper to taste.
- Drizzle oil over the top and toss all the ingredients together.
- Once the oven has preheated put the baking tray in and roast the vegetables for 30 – 40 minutes.
- When the vegetables are golden brown, remove from the oven and leave to cool.
- Meanwhile put the chicken breasts into the baking tray and cook for 25 – 30 minutes or until the juices run clear from the chicken.
- Put a skewer into the chicken breast and the juices will run clear if it’s cooked.
- Add the chicken stock or bone broth to the bottom of the blender and then put in the cooled vegetables.
- Blend all of these ingredients together.
- Once these ingredients are smooth, pour into a saucepan and heat through.
- Cook the pasta as per the packet instructions.
- When the chicken is cooked add to the pasta sauce or slice in half.
- You can add the pasta to the sauce and add in the chicken as well.
- Or you can put the pasta on the plate, then cut the chicken into slices and add to the top of the pasta.
- Then pour the sauce over the top.
- Either way is a good way to serve.
- Then enjoy.
Roasted Butternut Squash BBQ Chicken Pasta was a really yummy dinner. It was easy to prepare and cook. Plus it was a great dish to make on a warm summers day. I made the sauce in the morning when it was cooler and then I cook the chicken and pasta just before dinner. That way I didn’t have to spend an hour in front of a hot stove. The sauce could be made in advance of the meal and frozen. Then all you have to do it defrost and heat through. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 