Delicious Low Syn Chicken, Leek and Butternut Squash Bake – a perfect meal for the family to dig in and enjoy
If you struggle to do SP days because you think you will miss some of the foods that are off limits, then you just have to try this Chicken, Leek and Butternut Squash Bake.
Those flavours will have you wondering why you don’t do Slimming World SP days more often, just so you can make this dish. Hey even if you are not doing an SP day you should make this dish.
Butternut Squash as a vegetable is so underrated. I have to buy at least one a week, because they are so versatile and can create many delicious dishes. Some of my favourites are:
- Butternut Squash Fries
- Roasted Paprika Butternut Squash
- Creamy Butternut Squash Mac and Cheese
- Roasted Butternut Squash Risotto
- Spaghetti with Roasted Butternut Squash Sauce
- Chicken and Rice Stuffed Butternut Squash
- Chicken, Butternut Squash Coconut Curry Soup
with many more delicious Butternut Squash Recipes for you to try.
I use ghee for infusing the garlic and herb flavour into the dish. You can use butter or even olive oil if you do not have ghee. If you want to keep it syn free then by all means use spray oil, but for the sake of less than a couple of syns, that flavour is worth it in my opinion. Incase you are wondering what ghee it. It’s a clarified butter, which is a great fat for cooking with, it’s natural and can be heated to high temps without going rancid like many man made oils. It’s one of my favourite fats to cook with and well worth the 4.5 syns for 1 tbs, as that tablespoon will go a long way.
There are plenty of speed foods in this dish to not need to serve with an additional, but I love any opportunity to get more vegetables into my day and so served this Chicken, Leek and Butternut Squash Bake with some delicious oven roasted asparagus. Asparagus has a flavour that just pairs really well with this recipe.
If you are not doing an SP day and can’t do without the carbs, this dish is great with some rice, or Syn Free Roast Potatoes or even these Crushed Roast Potatoes.
You won’t believe how delicious the sauce is on this Chicken, Leek and Butternut Squash Bake, that gets it’s flavour from the infused ghee/butter and the sweeteness of that butternut squash.
The only disappointing part to this dish, is when it is all gone. Seriously!!!
Extra Easy - 1 HEa and 1.5 syns per serving
Original - 1 HEa and 1.5 syns per serving
WW Smart Points -
Paleo/Dairy Free - omit cheese (use ghee or other oil of choice)
- 6 chicken thighs (all skin and visible fat removed)
- 3 large leeks, sliced
- 1 onion, halved and sliced
- 2 cloves of garlic, crushed
- 1 small butternut squash, peeled and diced
- 90g (3oz) of parmesan (3xHEa’s)
- Fresh Parsley, chopped
- Fresh Thyme, chopped
- Black pepper
- 240ml (1 cup) of chicken stock
- 1 tablespoon of ghee or butter (6 syns)
- Preheat oven to 200c or 400f
- Cut all the chicken thighs in half, to make small pieces.
- Add the ghee or butter to a frying over a medium heat with the garlic and a little bit of chopped parsley and thyme and fry for a 1-2 minutes just to infuse the flavour
- Add chicken pieces and cook until lightly golden.
- Set aside
- Add the onion and butternut squash and cook until the squash starts to soften. Add a little bit of the chicken stock at time, to prevent any from sticking to the pan.
- Add the chopped leeks to the pan, and continue to cook for approx 2 mins.
- Transfer the chicken, leeks, onion and squash to an oven proof dish. Pour over the remaining chicken stock, just to keep the dish moist. Top with the parmesan cheese and season with some salt black pepper.
- Bake in the oven for approx 30 mins, chicken should be cooked through and cheese melted and lightly golden.
- Serve with your choice of sides, but this dish is perfectly delicious all on it's own.
Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
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Weisse Schokolade
February 9, 2012 at 5:40 pmMhmmmm Dleicous … Now I know what to Cook for the Cold Days .
maggie hyde
February 15, 2012 at 2:01 pmO.M.G i made this for tea tonight and it is so good!!
Jenny Robinson
April 25, 2012 at 2:46 amthis was really lovely thanks again
Pat Cooke
December 22, 2016 at 1:39 pmanother cracking recipe even my hubby who thinks that meals should be meat, potato and veg said how good it was so it must have been fabulous.
Lyn
January 22, 2017 at 1:47 pmAnother lovely recipe. I had to pop some foil over the dish for the last ten mins to stop the cheese from burning
Lynne Jones
June 13, 2017 at 6:00 amThis was amazing! Totally worth it! I might try it with different cheese in the future x
Lidia
July 20, 2017 at 4:03 pmi did this dish today and every single person enjoye it so much. Thank you
Kathy Green
October 1, 2017 at 10:08 amCould I use buttery fry light instead of butter to save syns
Cat
October 2, 2017 at 5:03 pmThis was absokutely delicious! I made it tonight!
Chelsea
November 6, 2017 at 3:24 pmJust eaten this. It was extremely tasty. Nice and warming too
Norma
February 10, 2018 at 7:06 pmMade this tonight and it was soooooo scrummy! Packed with loads of flavour. This will become another favourite.
Maria
February 22, 2018 at 4:54 amPlease tell what SP is.
Shevy (Slimming Eats)
February 22, 2018 at 4:32 pmSP is part of Slimming World – it is where you eat only the foods from the free food list with an S or a P next to them and at least half of your plate should be speed foods.
Karen
March 19, 2018 at 7:35 amWhat a tasty dish..loving all these recipes xx
Shevy (Slimming Eats)
March 19, 2018 at 7:29 pmthank you Karen, it is one of my favs. I love good healthy ingredients as in this dish.
Lynne
April 11, 2018 at 1:39 pmJust made this for dinner, absolutely delicious. Thank you for your lovely recipes. x
Maggi
April 13, 2018 at 2:35 pmGreat base [email protected] Didn;t have so much chicken so subbed in more veg. Stirred in roasted red pepper pesto and topped with panko & parmesan for a gratin-like finish. Yum!
Catie
July 3, 2018 at 3:10 amCan you freeze this? Thanks
Shevy (Slimming Eats)
July 5, 2018 at 2:36 pmHi Catie – yes this will freeze fine.
Carol
November 4, 2018 at 8:07 pmAbsolutely delicious !
Lorraine
November 20, 2018 at 3:10 amThis was seriously delicious Shevy! I loved the delicate subtle flavours of thyme and ghee. I didn’t have butternut so used sweet potato and carrot, it worked well. Passed the husband test and got thumbs up ! Thanks for the recipe and your blog, love it here in Australia.
Shevy (Slimming Eats)
November 22, 2018 at 8:29 pmAhh thanks so much, Lorraine for such a lovely comment. I am so happy to read that you are enjoying the recipes on the blog.
Edna
December 13, 2018 at 9:40 amHi Siobhan what approximate weight would you say a small butternut squash is as I live in Tenerife and they all look quite big here thank you x
Shevy (Slimming Eats)
December 20, 2018 at 9:55 amI wouldn’t worry too much about the weight, just dice and spread out evenly so it looks an even ratio to everything else, any leftover you can use in a soup or similar
Babs Gough
December 20, 2018 at 7:20 pmI don’t eat meat, could I substitute salmon or prawns for the chicken? Really like the look of the dish though.
Shevy (Slimming Eats)
December 29, 2018 at 1:09 pmYou sure can, but don’t add the shrimp or fish until later otherwise they will be over cooked.
Sharon
February 8, 2019 at 2:31 amHi could you use a slow cooker for this recipe thanks
Shevy (Slimming Eats)
February 17, 2019 at 8:23 pmThis is best cooked in the oven.