Roast Chicken Butternut Squash And Swiss Chard Recipes

ROAST CHICKEN, BUTTERNUT SQUASH AND SWISS CHARD

Steps:

• Preheat oven to 400°.
• Season chicken with 1 teaspoon each salt, pepper and paprika.
• heat canola oil in a sauté pan.
• Sear chicken on each side for 5 minutes.
• Transfer skin side up to a rack set in a sheet pan.
• Roast until cooked through, 30 to 35 minutes.
• Add 2 tablespoons each salt and sugar plus squash to a large pot of boiling water. Cook for 10 minutes and drain.
• Place in a food processor. Add heavy cream, butter, cinnamon, 1 teaspoon salt and 1 1/2 teaspoon sugar. Process until smooth.
• Keep warm.
• Heat olive oil in a large pan. sauté onion until translucent, about 3 minutes.
• Add garlic and cook 1 minute.
• Add swiss chard. Add salt and pepper to taste. Add chicken stock.
• Boil, then cook until broth reduces by half.
• Spoon squash and swiss chard on plate. Top with chicken.
• Serve -- Yum!

GARLIC-FETA ROASTED BUTTERNUT SQUASH WITH CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butternut squash, chicken, red onion, feta cheese, olive oil, garlic, pepper, and sea salt together in a roasting pan.
• Roast in preheated oven, stirring every ten minutes or so, until the chicken is no longer pink in the center and the squash cubes are tender, 30 to 40 minutes.

CHICKEN AND BUTTERNUT SQUASH

Steps:

• Heat oven to 450°F. Spray roasting pan with cooking spray. Place chicken in pan. Brush chicken with 1 1/2 teaspoons of the oil; sprinkle with 1/4 teaspoon each of the salt and pepper.
• Place squash in large bowl; drizzle with remaining 1 1/2 teaspoons oil. Sprinkle with fines herbes and remaining 1/4 teaspoon each salt and pepper; toss well. Spoon squash around chicken.
• Roast uncovered 35 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken and squash from pan; cover to keep warm.
• Add wine to pan drippings; heat to boiling over high heat, stirring to loosen brown particles. Reduce heat; cook 2 minutes or until sauce is reduced to 1/4 cup.
• On each of 4 plates, place 1 chicken breast and 1 cup squash. Spoon 1 tablespoon sauce over each chicken breast.

'WELCOME FALL' ROASTED CHICKEN AND BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine squash, red potatoes, carrots, shallots, and garlic in a 9x13-inch baking dish. Pour apple cider over the vegetables and drizzle with olive oil and honey. Sprinkle with pumpkin pie spice; stir to coat vegetables. Rub chicken legs with unsalted butter and place atop vegetables. Sprinkle chicken with salt and black pepper. Cover dish with aluminum foil.
• Place into the preheated oven, turn oven temperature down to 350 degrees F (175 degrees C), and bake for 45 minutes. Remove aluminum foil, return to oven, and bake until chicken skin is crisp and brown, about 15 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 160 degrees F (70 degrees C).

ROAST CHICKEN WITH BUTTERNUT SQUASH, CHORIZO & CHILLI

Steps:

• Heat oven to 190C/fan 170C/gas 5. Pull the white fat out of the chicken's cavity and discard. Tuck 2 onion halves inside the cavity with the 4 whole sage leaves, rub the skin with a little oil, then season well. Put the chicken, breast-side down, in a large roasting tin, then roast for 45 mins. Turn it over then roast for 30 mins more.
• Toss the onion wedges with the sage, squash, potatoes, chillies, chorizo and garlic. Add the oil, season well, and mix again. Scatter round the chicken, toss in the pan juices, then roast for 45 mins.
• Lift the chicken from the roasting tin and put on a plate, then turn up the oven to 220C/fan 200C/gas 7. Toss the vegetables in the pan juices, spread over the tin to give them a bit of space, then return to the oven for 15 mins to brown while the chicken rests under foil and tea towels. Garnish with fresh sage leaves and serve with broccoli and wilted spinach.

ROASTED BUTTERNUT SQUASH, WITH SWISS CHARD OR SPINACH

Steps:

• Preheat oven to 375°F.
• Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard. Cut squash into large chunks. Coat with olive oil. Season seasoned salt and and rosemary to taste and arrange on a parchment-lined baking sheet. Bake for about 45=60 minutes stir half way through, roast until well caramelized.
• Coat shallots and garlic with olive oil. Season to taste with seasoned salt and spread on a second lined baking sheet. Bake for about 30 minutes, or until well caramelized.
• If using Swiss chard stir fry the stems for 2-3 minutes. If using tender greens just toss into the hot butternut without cooking before serving to just wilt. Swiss chard, kale and or collards you just want to lightly cook or eat raw for the good for you enzymes. If you don`t like it firm and crisp go ahead and simmer until desired texture is reached.
• When squash, shallots, and garlic are done, toss with greens, tossed pine nuts, sage and cranberries. Serve immediately.

ROASTED BUTTERNUT LINGUINE

Steps:

• Preheat oven to 350°. Place the squash and onion in a 15x10x1-in. baking pan coated with cooking spray. Combine the oil and pepper flakes; drizzle over vegetables and toss to coat., Bake, uncovered, 45-50 minutes or until tender, stirring occasionally., Meanwhile, cook linguine according to package directions; drain and place in a large bowl. Add squash mixture, Swiss chard, sage, salt and pepper; toss to combine.