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Butternut Squash Chicken Nuggets: Whole30, Paleo, Low Carb, GF

These easy butternut squash chicken nuggets are a healthy, Whole30 and gluten-free alternative to traditional nuggets. This recipe is a great way to sneak vegetables in, and are totally kid and family friendly, and paleo and low carb, too. With only a few ingredients, they’re also quick to make for a weeknight meal or meal prep!

  • Author: Bailey
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: Serves 4 1x
  • Category: Chicken
  • Method: Oven
  • Cuisine: American


  • 1 pound ground chicken
  • 2 cups shredded butternut squash (about 1 stem part of a medium butternut squash, peeled and then shredded – I use this grater)
  • 3 tbsp coconut flour
  • 1 tbsp chili powder
  • 1 tbsp garlic powder
  • 2 tsp dried minced onion (or 1 tsp onion powder)
  • 1.5 tsp smoked paprika
  • 1 tsp salt


  1. Preheat the oven to 350 degrees F. and spray a baking sheet with a little bit of cooking oil, or lay down oven safe parchment/baking paper
  2. Combine all of the ingredients in a large mixing bowl until the butternut squash and spices are incorporated well
  3. Using your hands, form them into the nuggets. They should be about 1/4 inch-1/2 inch thick, in the shape of an oval or a “flat egg shape”
  4. Place each nugget directly onto the sheet pan, in even rows with space between each, and continue until all of the chicken mixture in the mixing bowl is gone
  5. Next, put the sheet pan into the oven and bake for 25 minutes, flipping halfway through. For a crisper nugget, broil for 2-3 additional minutes
  6. Remove from the oven and serve with your favorite dipping sauce


  • You can substitute ground turkey for the chicken
  • You can substitute almond flour for the coconut flour
  • You can substitute butternut squash for sweet potato (you can find that recipe here)
  • These can be cooked in air fryer by cooking for 12 minutes on 350, flipping halfway through

Nutrition Facts:

  • Serving Size: 4 nuggets
  • Calories: 235
  • Fat: 12.1 g
  • Carbohydrates: 10 g
  • Fiber: 3.5 g
  • Protein: 21.7 g