Apple Cider Roasted Chicken and Butternut Squash

Apple Cider Roasted Chicken with Butternut Squash.

The calendar says it’s Spring in our little corner of the world, but Mother Nature insists it’s Winter.  I guess since our Winter this year was often more like Spring, we have to deal with a bit of Winter in Spring.

The day I made this recipe last week (the second official day of Spring), we had more snow fall in one day than we have had in one day in the past eight years (approximately 8 inches).

So this super easy, healthy, delicious one pan oven-roasted meal I found at and tweaked slightly was a welcomed delight.

Using cinnamon as a spice for a savory meal is a surprising delight!   Don’t be afraid to use it liberally.  When combined with salt and coarse black pepper and lots of garlic, it just sings with flavor.

The original recipe called for apple cider, which I did not have, so I found a lonely bottle of Angry Orchard Hard Cider in the back of the fridge that kicked butt in this recipe!  I’m sure you could also substitute apple juice.

I was really tempted to throw in a handful of cashews or pecans (and might next time).  What do you think?

I served this with a simple salad of fresh greens, and  here is how I made it.  Hope you will give it a try.

Apple Cider Roasted Chicken and Butternut Squash


  • 1 large butternut squash, peeled and cubed (approx 4 cups
  • 1 large bulb garlic (approx. 12 cloves), peeled
  • 2/3 cup apple cider (I used Angry Orchard Hard Apple Cider!)
  • 3 large boneless, skinless chicken breasts, cut in half horizontally
  • 1 Tbsp cinnamon
  • 2 Tbsp olive oil
  • 1 tsp salt
  • 1 tsp coarsely ground black pepper
  • Chopped parsley for garnish (optional)


Preheat oven to 350 degrees F.  Place butternut squash cubes and whole peeled garlic cloves on bottom of large cast iron skillet or roasting pan.  Pour cider over all.

Place chicken breasts on top.  Drizzle with olive oil.  Season all with cinnamon, salt, and pepper.

Cover loosely with foil and bake for 45 minutes.  Remove foil and bake an additional 5 minutes or until chicken is done and butternut squash is soft.


Cheers & Hugs,

Butternut Squash, Caramelized Onion, & Feta Cheese Pizza

Butternut Squash, Caramelized Onion, and Feta Cheese Pizza.

I am always looking for new ways to enjoy butternut squash, so I did a quick search and found a variety of pizzas using butternut squash.  Yum!

The one I found that had the flavors I love (and ingredients I had on hand), called for mashing the butternut squash as the “sauce” on the pizza, but I prefer the taste of cubed and roasted butternut squash, so I changed it up.

Each roasted chunk gets a bit browned and even a bit crispy on the outside corners, but is soft and sweet and tender on the inside.   I prefer that texture to mashed.

And I might just possibly eat anything with caramelized onions on top.  Just saying…

Add feta cheese – and SCORE!

We had this for dinner with a tossed green salad.

If you are looking for a new twist on pizza or a meatless meal, this may just be the ticket!

Here is how I made it.  Hope you will give it a try.

Butternut Squash, Caramelized Onion, and Feta Cheese Pizza


  • 1 medium butternut squash, cubed
  • 1 large sweet onion, sliced
  • 1/2 cup crumbled feta cheese
  • 2 Tbsp olive oil, divided
  • 1 Tbsp butter
  • 2 tsp brown sugar, divided
  • 1 Tbsp balsamic vinegar
  • salt & pepper to taste
  • Pizza dough or Pillsbury crescent roll tube


Preheat oven to 400 degrees F.  Place cubed butternut squash on stoneware baking pan or baking sheet.  Drizzle with 1 Tbsp olive oil, 1 tsp brown sugar, salt and pepper.  Roast approximately 20 minutes, turning once midway through roasting, until slightly browned and tender.

While squash is roasting, saute onions in 1 Tbsp olive oil and 1 tsp. butter, salt and pepper over medium heat until onions begin to caramelize, approximately 10-15 minutes.  Add balsamic vinegar and brown sugar, and continue to cook for another 5 minutes.

Bake pizza crust five minutes short of done on a round baking stone.  Remove from oven, and layer butternut squash cubes, caramelized onions, and feta cheese on crust.  Return to oven for 5-10 minutes.  Serve immediately.


Cheers & Hugs,



Penne with Butternut Squash & Goat Cheese

Ohhh was this D E L I C I O U S !
Penne with Butternut Squash plated
My sweet friend, Janet, brought us over some butternut squash from her garden the other day.
I was excited to try something new with it, and found this amazing recipe from Giada at the Food Network.
I just happened to have all the ingredients on hand, so Score!  A simple (and no meat) dinner last night.  I added a big, green tossed salad, and we were set.
(My guys do prefer to have “meat,” but I’ll keep trying with baby steps to slip in alternatives occasionally.)
Penne with Butternut Squash Squash
So seriously – how can you go wrong with…
Penne pasta,
Creamy goat cheese,
Sweet onions and butternut squash roasted to perfection with a little olive oil, salt, and pepper,
Crunchy toasted walnuts,
Fresh, fragrant basil,
and salty grated Parmegiano Reggiano cheese
(well – – – Marty says omit the walnuts and add chicken – – – spoil sport!     Might work – but I LOVED it this way!!)
Penne with Butternut Squash Roasted Walnuts
I just love roasting vegetables.  The way this process caramelizes and brings out the sugars and flavors of vegetables is so amazing!
Penne with Butternut Squash roasted
 So – here is the recipe Giada shares from The Food Network that I tweaked up just a bit.
1 butternut squash, peeled, seeded and cut into 3/4-inch cubes
1 sweet onion, diced into 1/2-inch pieces
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 pound penne pasta (or whatever shape you like)
1 1/2 cups goat cheese, crumbled – or how much ever you like
1 cup coarsely chopped walnuts, toasted
1 cup chopped fresh basil leaves
1/2 cup coarsely grated Parmigiano Reggiano cheese

Preheat the oven to 425 degrees F.

Arrange the squash and onion together in a single layer on a baking sheet (I always use baking stones). Drizzle with olive oil and season with salt and pepper to taste. Bake for 30-40 minutes stirring occasionally making sure to not overbake – or squash will become “mushy” when mixed in with pasta.

While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente – about 8 minutes. Drain and reserve about 2 cups of the pasta water. Mix the pasta, goat cheese and pasta water together and stir until the cheese melts into a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.

To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes Cool completely before using.

I hope you enjoy it as much as I did!

Cheers & Hugs,


Easy Roasted Butternut Squash

roasted butternut squash

A variety of squash is plentiful this time of year.

I love butternut squash, and I love to make it this simple way that I did this week for dinner.

The hardest part is “peeling” the squash.

Here is how I make it:

Roasted Butternut Squash
1 Butternut squash halved, seeded, peeled.
5-6 Tbsp butter
1/4 c brown sugar
1 sprig fresh rosemary, minced
salt and pepper to taste

Cut butternut squash into cubes and spread onto baking dish/stone. Melt butter, add brown sugar, and mix well. Drizzle over squash cubes. Sprinkle rosemary and salt/pepper over all. Roast in 400 degree F oven for 20-30 minutes, until tender and brown.


Cheers & Hugs,