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Butternut Squash Chicken Street Tacos

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"A tasty spin on a classic chicken taco. The butternut squash adds flavor and dense nutrition to a family favorite meal. Your kiddos will love these! Serve with warm corn tortillas and a side of rice; garnish with lime, chopped cilantro, and sour cream."
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Ingredients

2 h 20 m servings 269 cals
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Combine chicken thighs, butternut squash, onion, chicken stock, paprika, garlic, salt, marjoram, onion powder, garlic powder, oregano, and pepper in an enameled cast iron Dutch oven. Pour tomatoes on top.
  3. Bake, covered, in the preheated oven until chicken is tender, about 1 hour 30 minutes. Uncover and continue baking until most of the butternut squash has melted into the sauce, about 30 minutes more. Shred chicken with 2 forks.

Footnotes

  • Cook's Notes:
  • Substitute 1 teaspoon dried thyme for the marjoram if desired.
  • You can make this in a slow cooker too; cook on Low for 6 to 7 hours.

Nutrition Facts


Per Serving: 269 calories; 8.2 g fat; 27.2 g carbohydrates; 22.8 g protein; 68 mg cholesterol; 1519 mg sodium. Full nutrition

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