Creamy Butternut Squash and Sage Chicken for Easy Autumn Dinners Tips, FAQ & printable recipe

Tips for success

To elevate the visual appeal of the dish, reserve a few whole, fresh sage leaves to fry in a small amount of olive oil until crispy, then use them as a garnish alongside the toasted pumpkin seeds.

This adds a sophisticated, restaurant-quality presentation to the meal. For a deeper flavor, you can also stir in a teaspoon of lemon zest just before serving, which adds a bright acidity that balances the richness of the cream cheese and squash.

If you find the sauce is too thick after adding the pasta, add a few tablespoons of the starchy pasta cooking water. This technique helps to thin the sauce to the desired consistency while ensuring it remains silky and clings well to the pasta.

Always taste the sauce before serving and adjust with a pinch of kosher salt and freshly cracked black pepper to ensure the flavors are perfectly balanced according to your preference.

Variations

• Spicy Harvest Twist: Add a half teaspoon of red pepper flakes during the cooking process to introduce a subtle heat that cuts through the creaminess of the squash and cheese.
• Bacon and Sage: Incorporate four slices of cooked, crumbled bacon into the sauce after shredding the chicken. The smoky saltiness adds an extra layer of savory depth to the dish.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container for up to 3 days. Ensure the food cools to room temperature within 2 hours before refrigerating.

Freezer

This dish does not freeze well due to the cream-based sauce, which may separate upon thawing.

Reheat

Reheat gently on the stovetop over low heat, adding a splash of chicken stock or water to restore the creamy consistency of the sauce.

Store any leftovers in an airtight container in the refrigerator for up to three days. When storing, try to keep the pasta and sauce mixture together to prevent the pasta from drying out. If you anticipate having leftovers, you can store the sauce separately from the pasta, though the dish is best enjoyed freshly tossed.

You can prepare the butternut squash and mince the garlic up to one day in advance, storing them in separate airtight containers in the refrigerator. The chicken can also be prepared ahead of time, but keep it refrigerated until ready to cook. Avoid cooking the pasta until you are ready to serve, as it will maintain a better texture than if reheated from a fully prepared state.

Serving ideas

Serve this dish in warmed shallow bowls to help maintain the temperature of the creamy sauce. Accompany the meal with a crisp green salad tossed in a simple balsamic vinaigrette to provide a refreshing contrast to the richness of the squash and chicken.

The acidity of the salad dressing complements the savory sage and parmesan notes perfectly, creating a well-rounded dining experience that celebrates seasonal flavors.

This dish is substantial enough to serve as a standalone main course. If additional sides are desired, a piece of crusty sourdough bread is excellent for mopping up any remaining sauce in the bowl.

Ensure the parmesan is freshly grated at the table for the best aroma and flavor. The toasted pumpkin seeds provide a lovely texture that should be added just before serving to maintain their crunch.

Frequently asked questions

Recipe card

Creamy Butternut Squash and Sage Chicken for Easy Autumn Dinners

Prep 10 minCook 4 h 30 minRest 5 minTotal 4 h 45 minServes 4

Ingredients

• 3 cups cubed butternut squash
• 4 chicken breasts
• 4 oz cream cheese
• 1/2 cup chicken stock
• 2 cloves garlic, minced
• 1 bunch fresh sage leaves
• 1 lb rigatoni pasta, cooked
• 1/2 cup aged parmesan, grated
• 1/4 cup toasted pumpkin seeds

Instructions

1. Place the cubed butternut squash, chicken breasts, fresh sage leaves, and cream cheese into the slow cooker. Pour the chicken stock over the ingredients and add the minced garlic. Cover with the lid.
2. Set the slow cooker to LOW and cook for 4.5 hours. Once the time is up, use two forks to shred the chicken breasts directly in the pot. Mash the softened butternut squash into the cream cheese and stock to create a velvety golden sauce.
3. Boil the rigatoni pasta in a separate pot until al dente, drain, and add to the slow cooker. Toss the pasta with the creamy sage and chicken mixture until well coated. Top with aged parmesan and toasted pumpkin seeds before serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

32 g

Carbohydrates

55 g

Fat

20 g

Fiber

6 g

Sugar

5 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.