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Baked Chicken Quince and Butternut Squash Recipe
|Butternut squash||1 1⁄2 Pound|
|Melted butter||4 Tablespoon|
|Chicken breasts and legs||2 Pound|
|Water||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2019 Calories from Fat 539
% Daily Value*
Total Fat 61 g94%
Saturated Fat 34 g170%
Trans Fat 0.2 g
Cholesterol 655.2 mg
Sodium 1031.1 mg43%
Total Carbohydrates 156 g52%
Dietary Fiber 23.1 g92.4%
Sugars 15 g
Protein 219 g437.6%
Vitamin A 1484.4% Vitamin C 381.3%
Calcium 49.6% Iron 82.3%
*Based on a 2000 Calorie diet
Peel and cube squash.
Place in bottom of deep, buttered casserole.
Drizzle half the melted butter over squash.
Add salt and pepper to taste.
Lay breasts and legs on top of squash, skin side up.
Salt and pepper chicken and drizzle remaining butter over them.
Wash and quarter quinces, remove core and slice approximately 1/4 inch thick.
It is not necessary to peel them.
Lay slices over chicken.
Pour water into bottom of casserole.
Cover with lid or foil.
Bake in preheated oven for 1 1/2 hours.
Remove cover, drain off liquid to thicken if desired.
Leave in turned off oven for 10 minutes or so to brown slightly.