Want to mix up your dinner rotation for Fall? It doesn’t get easier than this One Pan Honey Pecan Chicken with Butternut Squash and Brussels Sprouts. Lots of Fall flavors and textures in one yummy meal.
Lately I’ve been trying to work on my vegetable recipe repertoire. I was getting a little bored because I basically stuck to the same few vegetables to go with dinner each week, and I usually cooked them the same way.
I recently tried a recipe for honey butternut squash which was SO good! Ever since, I’ve been hooked on butternut squash. For this recipe, I expanded upon that side dish and turned it into a whole meal.
The stars of this recipe? Butternut squash, brussels sprouts and pecans. I love the Fall colors they bring to this dish!
If you haven’t added nuts to your vegetable dishes before, you are missing out! I love the little crunch and extra flavor they add.
How to Make One Pan Honey Pecan Chicken with Butternut Squash and Brussels Sprouts
Step 1: Place the chicken on a prepared sheet pan.
Step 2: Prep the butternut squash by peeling and cutting into cubes and the brussels sprouts by cutting in half. Then add olive oil, honey and spices to coat the veggies. Add the veggies to the sheet pan with the chicken.
Step 3: Bake, adding the pecans in toward the end.
Typically I feel like I need to have something like rice, pasta or bread with my meal in order to get full. But not with this meal! The pecans add some extra protein and the butternut squash helps to make the dish really filling.
Substitution Tips for this Recipe
For the meat: Chicken thighs also work well for the recipe. Pork chops would be delicious as well!
For the veggies: I really like the combination of veggies in this recipe, but you could omit either the butternut squash or brussels sprouts or use a substitute. Another squash such as pumpkin or acorn squash would work well in this recipe.
For the pecans: If you have an allergy or don’t like nuts, the pecans can be omitted. If you want to substitute, walnuts would be a good choice.
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