Roasted Squash with Green Beans and Chicken

September 28, 2010 / By Foodland

Roasted Squash with Green Beans and Chicken

A hearty home cooked dish just in time for the fall
Course Dinner, Main Course
Cuisine Chicken, Vegetables
Servings 4 Servings


  • 2 pounds pumpkin or acorn squash
  • 3 tablespoons vegetable oil
  • 0.25 teaspoon Salt
  • 0.25 teaspoon pepper
  • 1 Butter
  • 1 pound boneless, skinless chicken breast cut into ½ inch strips
  • 3 tablespoons Brown Sugar
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon fish sauce
  • 1 clove garlic, chopped
  • 1 pound green beans or Chinese peas, trimmed
  • 2 tablespoons sherry vinegar or rice wine vinegar
  • 2 tablespoons soy sauce
  • 10 basil, torn or sliced
  • 0.5 teaspoon chili flakes
  • 0.25 of lemon or lime
  • 2 tablespoons green onions, sliced


  1. Preheat oven to 425˚.
  2. Prepare the pumpkin. Peel it, cut it in half lengthwise, seed it, and cut it diagonally into 1’’ chunks.
  3. Toss the pumpkin with the oil, salt, and pepper.
  4. Place on a baking pan and bake for 30-40 minutes, until the pumpkin is tender.
  5. When there are about 10 minutes left on the baking of the pumpkin, heat a wok or skillet to medium high.
  6. Add in half of the butter and let it melt.
  7. When the butter begins to bubble and lightly brown, add in the chicken and brown it. (Make sure that the pan is not overcrowded or the chicken will steam.)
  8. Cook for about 4 minutes.
  9. Add in the sugar, ginger, fish sauce, and garlic.
  10. Cook 1 minute.
  11. Add in green beans, sherry vinegar, and soy sauce.
  12. Allow the steam from the sauce to cook the beans (about 3 minutes).
  13. Add in basil leaves, chili flakes, and the second half of the butter. Stir to melt butter in.
  14. Squeeze in the juice from the lemon or lime.
  15. Remove pumpkin from the oven.
  16. Add pumpkin to the beans and chicken.
  17. Serve in a platter and sprinkle with green onions.
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