Chicken and Butternut Squash Curry

Ingredients

• cup peeled, cubed butternut squash
• butter-flavored cooking spray
• salt and ground black pepper to taste
• 1/2 tablespoon svegetable oil
• 1/2 tablespoon curry powder, or to taste
• 1/2 onion, thinly slice d
• clove garlic, crushed
• skinless, boneless chicken breast halves, cut into 1/2-inch piece s
• tablespoon salted butter, or as needed
• cup peeled and chopped apples
• tablespoon cornstarch
• cup chicken broth
• cup coconut milk
• teaspoon swhite sugar

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Place squash in a single layer on a baking sheet. Spray with cooking spray and season with salt and pepper.
3. Roast in the preheated oven until tender, 20 to 25 minutes.
4. Meanwhile, heat oil and curry powder in a large pan over medium high heat for 2 minutes. Stir in onion and garlic; cook until translucent, about 5 minutes. Add chicken, tossing lightly to coat. Reduce heat to medium and cook until chicken is no longer pink in the center and the juices run clear, 5 to 8 minutes.
5. While the chicken is cooking, melt butter in a skillet over medium heat. Add apples and saute until tender, about 5 minutes. Slowly add in cornstarch. Pour in chicken broth; stir well. Pour into the pan with the chicken, and add roasted squash, coconut milk, and sugar; stir to combine. Cover and simmer, stirring occasionally, until heated through, about 5 minutes.