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Fall Chicken Casserole with Sage and Butternut Squash

This casserole combines tender roasted chicken with caramelized butternut squash and fresh sage, baked until bubbling and golden. The dish features a hearty texture with crispy top edges and flavorful, soft vegetables that meld with the savory chicken for a comforting fall-inspired meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound bone-in, skin-on chicken thighs or breasts, as preferred
  • 2 cups butternut squash peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon fresh sage chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken broth or water
  • 1 cup shredded cheese optional for topping

Equipment

  • Baking dish
  • Chef’s knife

Method
 

  1. Preheat your oven to 400°F (200°C). Place the butternut squash cubes on a baking sheet, toss with 1 tablespoon of olive oil, sage, salt, and pepper. Roast for about 20-25 minutes until tender and caramelized with slightly browned edges.
  2. While the squash roasts, pat the chicken thighs dry, then rub with the remaining olive oil, salt, pepper, and chopped sage. Place them in a large ovenproof skillet or baking dish.
  3. Transfer the skillet to the oven and roast the chicken for about 30-35 minutes, until skin is golden and crispy and the meat is cooked through. You should hear a satisfying sizzle when you place it in the oven.
  4. Once the chicken is nearly done, remove the baking dish from the oven and transfer the chicken to a plate. Pour off any excess fat from the dish, then stir in chicken broth to loosen the browned bits from the bottom of the dish, creating a flavorful sauce.
  5. Return the chicken to the dish, arrange the roasted butternut squash around and on top of the chicken, and pour the broth mixture over everything. If desired, sprinkle shredded cheese over the top for a melted, golden crust.
  6. Bake everything together for an additional 10-15 minutes until the cheese is bubbly and golden, and the flavors meld harmoniously. The dish will be fragrant with sage and roasted squash scent, with a bubbling, crispy top.
  7. Remove from the oven and let rest for a few minutes. Serve hot, spooning the flavorful broth and roasted vegetables alongside the crispy chicken. Enjoy the comforting fall flavors beautifully combined.

Notes

Feel free to add other fall vegetables like sweet potatoes or replace the cheese with herbs for variation.