Baked Butternut Squash with Chicken and Parmesan

I love butternut squash.  So does the hubby.  And the toddler.  But I always end up doing the same thing over and over: cubing, seasoning and roasting it in the oven.  While delicious, I wanted to try something new.  I came across this recipe (linked below) while searching on the Web, and was intrigued by the addition of the cream.  It sounded so luxurious.  And then I thought, "hey, why not make a meal of it?"... and so this recipe was born.  I swapped out the cream for evaporated skim milk, tinkered with the seasonings a little, and I added some chicken and red kidney beans.  Serve with a side of garlic green beans (optional) and you're good to go.

Butternut Squash with Chicken and Parmesan
Adapted from this recipe.

Ingredients:

• two large boneless, skinless chicken breasts, cubed
• Tastefully Simple Seasoned Salt
• PAM
• 1 can (12 oz) evaporated skim milk
• 1 large butternut squash, peeled, seeded and cubed
• 1 can (15 oz) red kidney beans
• a few dashes of ground nutmeg
• a pinch of ground cinnamon
• 1 1/2 cups grated parmesan, divided

Directions:

• Preheat oven to 375 degrees F.
• Season the chicken well.  In a large skillet, brown the chicken with some PAM.
• Once the chicken is browned (doesn't need to be fully cooked), add the evaporated skim milk, butternut squash, kidney beans and 1 cup of the grated parmesan (and more salt if you'd like).  Bring to a boil, stirring frequently.
• Pour everything into a 9"x13" baking dish.  Bake for 40 - 50 minutes until squash is tender.
• Sprinkle the top with the remaining 1/2 cup of parmesan and leave in the oven for a few minutes until melted.