Delicata Squash And Chicken Skillet Recipes

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ROASTED CHICKEN THIGHS WITH WINTER SQUASH



Roasted Chicken Thighs With Winter Squash image

Roasted chicken thighs can be the juicy, meaty center of many weeknight meals. Add delicata squash, quickly tossed in a maple syrup-butter glaze, along with slices of lemon and sage, and you have a something more unusual, an interplay of flavors that don't generally meet on the same sheet pan. This recipe is a little too fussy to count as a fast weeknight dish, but there is nothing difficult about any of the steps. And it's a fine introduction to delicata squash, if you haven't cooked with them yet. Unlike many other winter squash varieties, they have a thin skin and don't need to be peeled (just cut them in half and remove the seeds), making them as easy to prepare as they are sweet.

Provided by Melissa Clark

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

1/2 lemon, ends trimmed, halved lengthwise, seeds removed, and thinly sliced crosswise into wedges
4 bone-in, skin-on chicken thighs (about 1 and 1/2 pounds)
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon chopped sage
1 and 1/2 teaspoons coriander seed
1 and 1/2 teaspoons kosher salt
1 teaspoon black pepper
1/4 cup maple syrup
3 tablespoons unsalted butter, cut into cubes
Large pinch chile powder
1 delicata or acorn squash (1 and 1/4 pounds), seeded and sliced into 1/4-inch-thick rings
1/4 cup thinly sliced scallions, white and light-green parts

Steps:

  • Bring a small pot of salted water to a boil; drop in lemon slices and cook for two minutes. Drain well.
  • In a large bowl, toss chicken with lemon slices, 1 tablespoon oil, sage, coriander, 1 teaspoon salt and pepper. Let stand 30 minutes.
  • Heat oven to 425 degrees.
  • In a small saucepan over medium heat, combine syrup, butter, remaining 1/2 teaspoon salt and chile powder. Simmer for 3 minutes. Toss mixture with squash.
  • Spread squash in a 9-by-13-inch pan or on a large rimmed baking sheet. Nestle chicken and lemon on top of squash. Roast for 15 minutes. In a small bowl, toss scallions and remaining 1 teaspoon oil. Scatter over chicken and squash; keep roasting until chicken is no longer pink, about 20 minutes more.

Nutrition Facts : @context http, Calories 488, UnsaturatedFat 19 grams, Carbohydrate 28 grams, Fat 33 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 12 grams, Sodium 812 milligrams, Sugar 12 grams, TransFat 0 grams

DELICATA SQUASH AND CHICKEN SKILLET



Delicata Squash and Chicken Skillet image

A skillet meal that's quick and easy to make. It's a good way to use up that leftover rotisserie chicken. Great served with a piece of naan.

Provided by Marcia

Categories     Chicken Leftovers

Time 35m

Yield 2

Number Of Ingredients 16

1 small delicata squash
1 ½ tablespoons extra-virgin olive oil, divided
1 small onion, thinly sliced
1 small Golden Delicious apple, cored and thinly sliced
salt and ground black pepper to taste
6 ounces cooked chicken, cut into 3/4-inch cubes
¼ cup chopped red bell pepper
1 wedge lemon
1 clove garlic, minced
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 ½ teaspoons minced fresh sage
1 ½ teaspoons minced fresh thyme
⅛ teaspoon salt
⅛ teaspoon ground black pepper
⅓ cup lightly salted cashews

Steps:

  • Trim ends off delicata squash. Slice in half lengthwise and scrape out the seeds. Discard ends and seeds, but leave the skin on. Place the squash cut-sides down on a cutting board and cut into thin slices.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add squash, onion, and apple; season with salt and pepper. Cook, tossing occasionally, for 3 minutes. Cover, reduce heat, and cook until squash is tender, about 5 more minutes, tossing occasionally.
  • While the squash is cooking, combine chicken, bell pepper, juice from the lemon wedge, garlic, mustard, maple syrup, remaining 1/2 tablespoon olive oil, sage, thyme, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl. Stir until well combined and chicken is coated.
  • Add chicken mixture to the skillet. Add cashews and toss to combine. Cook until chicken is heated through, about 1 minute.

Nutrition Facts : Calories 496.1 calories, Carbohydrate 41.7 g, Cholesterol 72.3 mg, Fat 24.1 g, Fiber 5 g, Protein 31.9 g, SaturatedFat 4.4 g, Sodium 550.5 mg, Sugar 17.8 g

DELICATA SQUASH WITH NUT STUFFING



Delicata Squash with Nut Stuffing image

I've made this twice now and everyone loves it. I tried it with acorn squash and it's just as good. I bet any mild squash would work.

Provided by paulettep

Categories     Winter Squash Recipes

Time 1h10m

Yield 4

Number Of Ingredients 13

1 ½ tablespoons butter
1 medium yellow onion, finely chopped
2 cloves garlic, minced
½ teaspoon salt
1 ½ teaspoons dried sage
2 ½ tablespoons chopped walnuts
2 ½ tablespoons chopped pistachios
2 ½ tablespoons chopped almonds
2 ½ tablespoons pine nuts
⅓ cup grated Parmesan cheese
2 ½ tablespoons low-fat plain yogurt
1 large egg, lightly beaten
2 small delicata squash, halved lengthwise and seeded

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a large skillet over medium-high heat. Add onion, garlic, and salt. Cook, stirring occasionally, until onion is soft, about 3 minutes. Stir in sage and cook until fragrant, about 1 minute. Stir in walnuts, pistachios, almonds, and pine nuts. Remove from the heat.
  • Combine 1/3 cup Parmesan cheese, yogurt, and egg in a large bowl. Stir in nut mixture. Divide stuffing among squash halves. Sprinkle with more Parmesan cheese.
  • Bake until acorn squash is tender when pierced with a fork and stuffing starts to brown, about 45 minutes.
  • Cut each piece in half to serve.

Nutrition Facts : Calories 267.6 calories, Carbohydrate 21.3 g, Cholesterol 64.4 mg, Fat 17.7 g, Fiber 4.1 g, Protein 10 g, SaturatedFat 5.6 g, Sodium 427 mg

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