Delicata Squash And Chicken Recipes
DELICATA SQUASH AND CHICKEN SKILLET
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
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
SHEET-PAN CHICKEN WITH SQUASH AND DATES
This weeknight sheet-pan dinner combines chicken with simple ingredients that hit a number of notes, all salty, sweet, tangy and rich. The juicy Medjool dates caramelize as they cook, while the chickpeas become extra toasty and nutty. Their textures complement the velvety roasted squash and meaty chicken. A lemony olive-caper relish with fresh parsley, bolstered by pan juices, brightens and balances. Chop up leftovers and repurpose them in a rice salad with crumbled feta or grated Parmesan for extra tang. Or, for a fantastic vegetarian side dish or warm salad, you could make this recipe without the chicken.
Provided by Kay Chun
Categories dinner, poultry, roasts, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. On a rimmed baking sheet, combine squash and chickpeas with 3 tablespoons oil; season well with salt and pepper. Toss to coat, then spread in an even layer. Rub chicken with 1 tablespoon oil, season with salt and pepper, and arrange on top, skin-side up. Roast for 20 minutes, then stir in dates, and roast until squash is golden and chicken is cooked through, about 20 to 25 minutes longer.
- While the mixture roasts, in a small bowl, whisk the remaining 1/4 cup oil with the olives, parsley, capers and caper brine, and lemon juice. Season the olive relish with salt and pepper, then set aside.
- Divide the roasted chicken, squash, dates and chickpeas among plates. Stir any pan juices into the relish, then spoon the relish on top of each serving. Serve with lemon wedges.
ROASTED CHICKEN THIGHS WITH WINTER SQUASH
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
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
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