Maple Roasted Chicken Acorn Squash Recipes

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MAPLE-ROASTED ACORN SQUASH



Maple-Roasted Acorn Squash image

Provided by Ina Garten

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 6

3 acorn squash, unpeeled, halved through the stem, and seeded
3 tablespoons unsalted butter, diced
3 tablespoons pure maple syrup, plus extra for serving
Good olive oil
Kosher salt and freshly ground black pepper
Flaked sea salt, such as Maldon, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the squash, cut sides up, on a sheet pan. Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
  • Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt, and serve hot.

MAPLE ROAST CHICKEN AND SQUASH



Maple Roast Chicken and Squash image

A hearty dinner ready for four. Serve your family this baked chicken and squash spooned with maple syrup mixture.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h5m

Yield 4

Number Of Ingredients 9

1 whole chicken (3 to 5 lb)
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram leaves
1/4 teaspoon pepper
1 medium acorn squash, quartered, seeds removed
1 can (8 oz) crushed pineapple in unsweetened juice, undrained
1/2 cup real maple syrup
2 tablespoons soy sauce
2 tablespoons Dijon mustard

Steps:

  • Heat oven to 375°F. Remove and discard giblets from chicken. Rinse chicken inside and out with cold water; drain. Pat dry with paper towels. Rub chicken with seasoned salt, marjoram and pepper. In shallow roasting pan, place chicken. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Bake 45 minutes.
  • Arrange squash, cut side up, around chicken. Bake 30 minutes longer.
  • In small bowl, mix pineapple with juice, maple syrup, soy sauce and mustard until well blended. Spoon about 1 cup pineapple mixture over chicken and squash. Bake 15 to 30 minutes longer or until thermometer reads 180°F and legs move easily when lifted or twisted, and squash is tender, basting chicken and squash with pan juices once.
  • Remove chicken and squash from pan; cover to keep warm. Pour drippings from pan into medium saucepan. Add remaining pineapple mixture; mix well. Cook over medium heat 5 to 10 minutes or until mixture is reduced slightly, stirring occasionally. Serve pineapple mixture with chicken and squash.

Nutrition Facts : Calories 570, Carbohydrate 53 g, Cholesterol 130 mg, Fat 1, Fiber 2 g, Protein 42 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 34 g

MAPLE-ROASTED ACORN SQUASH



Maple-Roasted Acorn Squash image

When I was growing up, my mother served a lot of canned vegetables, but the one thing she always made from scratch was acorn squash, which she roasted with butter and maple syrup. When I revisited her old method, I found it was just as good as I remembered. The sweet squash filled with a big puddle of melted butter and sweet syrup is so irresistible!

Provided by Ina Garten

Categories     Side     Vegetable     Squash     Maple Syrup     Butter     Fall     Thanksgiving     Roast     Vegetarian     Soy Free     Peanut Free     Tree Nut Free     Wheat/Gluten-Free     Kid-Friendly

Yield Serves 6

Number Of Ingredients 6

3 acorn squash, unpeeled, halved through the stem, and seeded
3 tablespoons unsalted butter, diced
3 tablespoons pure maple syrup, plus extra for serving
Good olive oil
Kosher salt and freshly ground black pepper
Flaked sea salt, such as Maldon, for serving

Steps:

  • Preheat the oven to 350°F.
  • Place the squash, cut sides up, on a sheet pan. Place ½ tablespoon butter and ½ tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
  • Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt, and serve hot.
  • Cooks' Note
  • Acorn squash is hard to cut. To halve a whole squash, plunge the blade of a large chef's knife into the side of the squash as far as it will go. Holding the handle of the knife, bang the squash (with the knife in it) on the board until the blade cuts all the way through.

BAKED CHICKEN AND ACORN SQUASH



Baked Chicken and Acorn Squash image

This eye-pleasing main dish is ideal for harvesttime with its colorful acorn squash and sweet peaches. The fragrance of rosemary-seasoned chicken baking is heavenly. My family says it's every bit as delicious as it smells.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 4 servings.

Number Of Ingredients 9

2 small acorn squash (1-1/4 pounds each)
2 to 4 garlic cloves, minced
2 tablespoons canola oil, divided
4 bone-in chicken thighs (about 1-1/2 pounds)
4 chicken drumsticks
1/4 cup packed brown sugar
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon salt
1 can (15-1/4 ounces) sliced peaches, undrained

Steps:

  • Cut squash in half lengthwise; discard seeds. Cut each half widthwise into 1/2-in. slices; discard ends. Place slices in an ungreased 13-in. x 9-in. baking dish. Sprinkle with garlic and drizzle with 1 tablespoon oil. , In a large skillet, brown chicken in remaining oil. Arrange chicken over squash. Combine the brown sugar, rosemary and salt; sprinkle over chicken. Bake, uncovered, at 350° for 45 minutes, basting with pan juices twice. , Pour peaches over chicken and squash. Bake, uncovered, 15 minutes longer or until a thermometer reads 180°.

Nutrition Facts :

MAPLE-ROASTED CHICKEN & ACORN SQUASH



Maple-Roasted Chicken & Acorn Squash image

When I became a new mother, my mom helped me find comforting and simple recipes to have on hand. This terrific roast chicken is a happy discovery. -Sara Eilers, Surprise, Arizona

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 7

1 medium acorn squash
4 medium carrots, chopped (about 2 cups)
1 medium onion, cut into 1-inch pieces
6 bone-in chicken thighs (about 2-1/4 pounds)
1/2 cup maple syrup
1 teaspoon salt
1/2 teaspoon coarsely ground pepper

Steps:

  • Preheat oven to 450°. Cut squash lengthwise in half; remove and discard seeds. Cut each half crosswise into 1/2-in. slices; discard ends. Place squash, carrots and onion in a greased 13x9-in. baking pan; top with chicken, skin side down. Roast 10 minutes., Turn chicken over; drizzle with maple syrup and sprinkle with salt and pepper. Roast 25-30 minutes longer or until a thermometer inserted in chicken reads 170°-175° and vegetables are tender.

Nutrition Facts : Calories 363 calories, Fat 14g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 497mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

MAPLE ROASTED ACORN SQUASH



Maple Roasted Acorn Squash image

Make and share this Maple Roasted Acorn Squash recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 6

2 acorn squash
3 tablespoons unsalted butter, softened
1/2 teaspoon kosher salt
4 tablespoons maple syrup
3 teaspoons minced fresh ginger (optional)
4 tablespoons chopped pecans (optional)

Steps:

  • Preheat oven to 400°F Slice a thin piece off both ends of the squash, including the stem. Cut the squash in half crosswise (perpendicular to the ribs). Scoop out the seeds with a sturdy spoon.
  • Line a pan in which the squash can fit snugly with foil or parchment paper. If you use foil, rub with butter to prevent squash from sticking.
  • Set the squash halves in the prepared baking pan and smear the flesh with the softened butter. Sprinkle with the salt.
  • Drizzle maple syrup over the cut edge of the squash and into the cavity (most of the liquid will pool there) and sprinkle with the ginger, if using.
  • Roast the squash halves until nicely browned and very tender when pierced with a fork, about 1 hour and 15 minutes for a small to medium squash (larger squash may take longer); add the pecans, if using, for the last 10 minutes of cooking. Do not undercook. Serve warm with a spoon.

Nutrition Facts : Calories 214.8, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 227.4, Carbohydrate 35.9, Fiber 3.2, Sugar 11.9, Protein 1.8

MAPLE-ROASTED ACORN SQUASH



Maple-Roasted Acorn Squash image

From Cooking Light. Serving size: about 1 cup. Per serving: 170 calories, 3.7 g fat, 4.4 g protein, 34.6 g carb, 4.9 g fiber, 0 mg cholesterol.

Provided by ratherbeswimmin

Categories     Vegetable

Time 40m

Yield 9 serving(s)

Number Of Ingredients 5

6 (1 lb) acorn squash
1/3 cup maple syrup
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Cut each squash in half lengthwise.
  • Discard seeds and membranes.
  • Cut each half crosswise into 1-inch thick slices; peel.
  • In a large bowl, mix together the syrup, oil, salt, and pepper; stir well.
  • Add squash; toss to coat.
  • Put squash in a 13x9 inch baking dish that has been coated with cooking spray.
  • Bake in a 425° oven for 25 minutes or until tender, stirring every 10 minutes.

Nutrition Facts : Calories 179, Fat 3.3, SaturatedFat 0.5, Sodium 204.1, Carbohydrate 39.6, Fiber 4.6, Sugar 7.1, Protein 2.4

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