Chicken with butternut squash

This is a great one pot meal.  Use a medium to large dutch oven or heavy pot.  I like to find recipes that are not paleo and make them paleo. This recipe was easy to make and by replacing wheat flour with coconut flour and olive oil with grape seed oil, I turned the recipe into one of our favorite paleo dishes.
1/2 large butternut squash (1 1/2 pounds), peeled, halved, and seeded and cubed
2 tbsp grape seed oil OR olive oil ( I used grape seed oil)
3-4 medium chicken breasts (cubed)
Sea salt and ground pepper
1 red onion, cut into 1/2-inch wedges OR yellow onion will work
2 tbsp  sage
4 tsp of coconut flour
2 tsp ground coriander
1 tsp ground nutmeg
2 cups organic chicken broth
1/3 cup dried cranberries
  1. Cut the squash into 1-inch pieces and set aside.
  2. In a large Dutch oven or other heavy pot, heat 1 tablespoon oil over medium-high. Season chicken with salt and pepper and cook until golden about 5 minutes. Transfer chicken to a plate.
  3. Add 1 tablespoon oil, cubed squash, and onion to pot and cook until vegetables are beginning to soften, about 5 minutes. Add sage, flour, coriander, and nutmeg and cook, stirring, until fragrant, about 2 minutes. Add broth and cook, stirring and scraping up any browned bits with a wooden spoon, 1 minute. Nestle chicken, in squash mixture, add cranberries, and bring to a boil. Reduce heat, partially cover, and simmer until chicken is cooked through and squash is tender, 20 to 25 minutes.A Delicious meal in one pot. Serves 4 people.

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