¼cupchicken stockin the absence of wine use, ½ cup of chicken stock
Cut butternut squash in half, remove seeds and clean the cavity on both halves. You can peel and cut in pieces or just roast as is and scoop the pieces out later once butternut squash has cooled down.
Roast butternut squash at 400 degrees Fahrenheit for about 20 minutes (until you can pierce with a fork). Let cool once done until it's safe to handle by hand. Once butternut squash is cool, you can cut cube shapes (bite size) same way as you would cut an avocado for a salad.
Make sure chicken breasts are fully thawed. Cut them in pieces. Season on all sides with salt, pepper and paprika. Definitely be generous with quantities for more flavor.
Add 3 tbsps olive oil in the skillet, turn heat to medium high. Add seasoned chicken once skillet and oil are hot. Cook well on both sides, about 4 minutes each side. Remove chicken from skillet and place on a plate, keep it covered.
Prep asparagus - cut the wooden ends and chop the rest in about 1.5-2 inch pieces. Mince the garlic.
Add remaining oil to skillet. Add minced garlic, saute until fragrant. Then add asparagus, Saute while mixing with a wooden spoon for a minute or two. Add both wine and chicken stock. Then get the cooked chicken and add it in as well. Finally add the butternut squash and Italian seasoning. Give everything a good mix up. Check for salt and adjust to taste. Let cook for few minutes until everything has finished cooking.
Serve warm and enjoy:)
Breaking down cooking time and prep time:
Prep butternut squash - 5 mins
Roast butternut squash - 20 minutes
Prep chicken, season - 5 minutes
Prep asparagus - 5 minutes
Cooling time - 15 minutes
Prep butternut squash cubes - 5 minutes
Cook chicken on both sides - 8 to 10 minutes
Sauteing garlic, onions, then adding asparagus, chicken and butternut squash - about 10 to 15 minutes (depending on heat and power of your stovetop).