Honey Chicken with Crushed Butternut Squash

Honey Chicken with Crushed Butternut Squash
4 servings


Honey Chicken

cup white wine
cup honey
Tbsp chopped rosemary
whole chicken breast supreme

Butternut Squash

Tbsp olive oil
medium butternut squashes, peeled and cut into large chunks
Tbsp butter, divided
sage leaves
juice of ½ lemon
salt and pepper

Crispy Shallots

cup vegtable oil
large shallots, peeled and thinly sliced
Tbsp cornstarch


1 8
oz bag spinach, washed
Tbsp butter


Step 1

Preheat oven to 350 F.

Step 2

In a small saucepan set over medium heat, simmer white wine and honey until liquid has reduced by a third. Add rosemary and pepper. Remove glaze from heat and set aside for basting.

Step 3

Season chicken with salt and pepper.

Step 4

In a large sauté pan, set over medium high heat, sear chicken breast, skin side down. Cook chicken breasts for 5-6 minutes, or until the fat has rendered, and the skin is golden and crispy. Remove from heat and let cool 2 minutes. Flip chicken.

Step 5

Add butter to pan with chicken and place in preheated oven. Cook for 8-10 minutes, or until chicken is cooked through, basting with prepared glaze halfway through.

Step 6

Preheat oven to 350 F.

Step 7

In a medium skillet, heat olive oil. Add butternut squash and cook 3-4 minutes, or until lightly coloured.

Step 8

Add 2 tbsp butter and cook another 3-4 minutes to allow squash to brown slightly.

Step 9

Place pan in preheated oven and roast squash for 25-30 minutes, or until tender. Remove from oven and transfer squash to a bowl.

Step 10

Add remaining 1 tbsp butter, sage, garlic, and lemon juice to hot skillet and cook over medium heat for 1-2 minutes, or until butter is foaming and sage is crackling.

Step 11

Add butter mixture to butternut squash and crush squash to allow flavours to come together.

Step 12

In a large saucepan, heat oil to 350 F.

Step 13

In a medium bowl, toss shallot rings lightly with cornstarch.

Step 14

Add shallots to oil and cook until lightly browned, 2-3 minutes (they will continue to brown once removed from oil). While frying, be sure to move them around with a strainer/spider.

Step 15

Transfer to a paper towel lined plate and sprinkle with salt.

Step 16

In a large skillet, melt butter over medium heat. Add spinach and lightly sauté until spinach is slightly wilted, 3-4 minutes.

Step 17

Serve with shallot rings and pan drippings from chicken.

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