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Cheesy Chicken, Squash & Cauliflower Bake
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Cheesy Chicken, Squash & Cauliflower Bake

Creamy & comforting this is a good way to add a few extra veg to your diet. It'll serve six people or four hungry people. 
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Servings: 6
Author: Lovoni

Ingredients

  • 8 bacon slices
  • 1 small cauliflower
  • 2 tablespoons olive oil
  • 6 skinless, boneless chicken thighs, cut into chunks
  • 1 leek, white & tender green part only, sliced & rinsed
  • 2 garlic cloves, minced
  • 1 1/2 lbs butternut squash peeled, seeded & sliced
  • 1 1/2 cups heavy cream
  • 1 teaspoon chopped fresh thyme, plus extra for garnish
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon ground nutmeg
  • 2 cups coarsely grated white cheddar cheese

Instructions

  • Cook bacon 5 to 7 minutes over medium heat until browned & crispy. Drain & discard fat & place bacon on paper towel to drain then chop. (Or cook as whole slices in 400F oven on a wire rack in a baking sheet in a single layer, for about 20 minutes or until browned & crisp.)
  • Trim cauliflower of leaves & remove core. Slice cauliflower & separate into medium- large sections (some will fall apart but that’s okay), removing any big stems. 
  • Preheat oven to 375F. Grease a medium-large baking dish. 
  • Heat oil in a large frying pan over medium-high heat. Add chicken in 2 batches & cook until browned all over; remove from pan. 
  • Cook leek & garlic in the same pan for 2 to 3 minutes or until leek is softened. Add squash & chicken & stir to combine. Cover, reduce heat to medium & cook for 5 minutes, stirring once during cooking. 
  • Add cream, thyme, salt, pepper & nutmeg; stir gently to combine. Spoon half the mixture into the baking dish. Sprinkle with half the cheese & half the bacon. Spoon remaining mixture over cheese. Arrange cauliflower over cheese. Sprinkle with remaining bacon & cheese. Place on a baking sheet (in case there’s any cheesy overflow). Bake, uncovered, for 45 to 50 minutes until the top is golden brown & cauliflower is tender. Sprinkle with extra thyme if desired.