Chicken Broccoli Quinoa Squash Casserole
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 6-8 servings
Ingredients
  • 1 small onion, chopped
  • 1 Tbsp olive oil
  • 1 large clove garlic, minced
  • 1 medium butternut squash
  • 4 cups chicken broth
  • 1 tsp salt
  • ⅛ tsp cayenne pepper
  • ¼ tsp dried thyme
  • freshly ground black pepper to taste
  • 3 cups fresh broccoli florets
  • 1 ¼ lbs boneless skinless chicken breast
  • 3 strips prosciutto
  • 1 cup uncooked quinoa
Instructions
  1. Preheat oven to 400 degrees F.
  2. Peel butternut squash, remove seeds and chop into ½ inch cubes.
  3. In a large saucepan over medium heat, cook onion in oil about 4 minutes until starting to brown.
  4. Add garlic and cook about 30 seconds until aroma comes.
  5. Add chicken broth, salt, cayenne pepper, thyme and black pepper.
  6. Add squash and bring to a boil.
  7. Cover, reduce heat and simmer 20 minutes until squash is very tender when pierced with a fork.
  8. While the squash is cooking, chop broccoli into bite sized florets, chop chicken breast into ½ inch cubes and chop prosciutto.
  9. Rinse and drain quinoa in a strainer.
  10. When squash has cooked, puree soup with an immersion blender or puree in batches in a blender. (Remove center of cap from blender and cover with a towel to allow steam to escape.)
  11. Mix quinoa and squash puree in a 13 X 9 inch casserole dish.
  12. Sprinkle chicken around and then broccoli and finally sprinkle prosciutto around broccoli.
  13. Bake uncovered at 400 degrees F for 40 minutes.
  14. Remove from oven, give the edges a little stir and let sit 10 minutes before serving.
Recipe by Savory Nature at http://savorynature.com/2015/11/05/chicken-broccoli-quinoa-squash-casserole/