Description
A cozy meal featuring roasted butternut squash, Brussels sprouts, tender chicken thighs, and cheesy tortellini, perfect for chilly autumn evenings.
Ingredients
Scale
- 3 cups butternut squash, peeled, seeded, and cubed
- 12 ounces Brussels sprouts, trimmed and halved
- 1 pound skinless, boneless chicken thighs
- 1 tablespoon olive oil
- 2 tablespoons olive oil
- Salt to taste
- Freshly ground black pepper to taste
- 3 tablespoons butter
- 5 garlic cloves, minced
- 12 ounces cheese tortellini
- Fresh thyme for garnish
- Grated Parmesan cheese for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash with 1 tablespoon of olive oil, salt, and pepper on a large baking sheet. Roast for 20 minutes.
- Add the Brussels sprouts and drizzle with 2 tablespoons of olive oil, salt, and pepper. Continue roasting for another 15 minutes.
- Cook the cheese tortellini according to package instructions, drain, and set aside.
- In a large skillet, melt 3 tablespoons of butter over medium heat. Sauté the minced garlic until fragrant.
- Season the chicken thighs with smoked paprika, salt, and pepper. Add to the skillet and cook until browned and cooked through, about 6-7 minutes on each side.
- Combine the roasted vegetables, chicken, and tortellini in the skillet and toss with fresh thyme.
- Serve the dish on a large platter and garnish with additional thyme and Parmesan cheese if desired.
Notes
Store leftovers in airtight containers, separating the chicken, vegetables, and tortellini to maintain texture. Reheat gently in the oven or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg
Keywords: autumn dinner, chicken dinner, roasted vegetables, fall recipe, comforting dish