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Baked Squash with Chicken

This Baked Butternut Squash with Chicken and Feta is a wholesome, protein-packed dish that's both comforting and full of fresh flavor. Soft, roasted butternut squash creates a naturally sweet and creamy base, which is lightly seasoned with olive oil and black pepper before being topped with juicy chicken, fresh vegetables, and two delicious cheeses.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 1 medium butternut squash, peeled, cubed, and boiled until tender
  • 2 tablespoons olive oil
  • 1/2 teaspoon black pepper
  • 2 cooked chicken breasts, cut into bite-sized pieces
  • 1 cup cherry tomatoes, halved
  • 1 small onion, finely chopped
  • 150 g (5 oz) feta cheese, cut into small cubes
  • 3 eggs, beaten
  • 1/2 teaspoon dried chili flakes (optional)
  • 1 cups shredded mozzarella cheese

Instructions

  • Step 1: Prepare the Squash
    Boil the butternut squash until fork-tender, then drain well. Transfer it to a baking dish and mash it evenly to create a smooth base. Drizzle with olive oil and season with black pepper.
    Step 2: Roast the Base
    Place the baking dish in a preheated oven at 180°C (350°F) for 10 minutes to lightly roast the squash and remove any excess moisture.
    Step 3: Add the Toppings
    Remove the baking dish from the oven. Evenly distribute the cooked chicken pieces over the squash, followed by the cherry tomatoes, chopped onion, and feta cheese cubes. Pour the beaten eggs evenly over the top, then sprinkle with dried chili flakes if desired.
    Step 4: Bake
    Finish with a generous layer of shredded mozzarella cheese. Return the dish to the oven and bake for 20–25 minutes, or until the eggs are fully set and the mozzarella is melted, bubbly, and lightly golden.
    Step 5: Serve
    Allow the dish to rest for 5 minutes before slicing and serving. Enjoy it warm with a fresh salad, toasted bread, or your favorite dipping sauce.