Roast Chicken With Acorn Squash And Radicchio Salad Recipes

ROAST CHICKEN WITH ACORN SQUASH AND RADICCHIO SALAD

Steps:

• Preheat oven to 450 degrees with rack in upper third. On a rimmed baking sheet, toss squash with 1 tablespoon oil. Rub 1 tablespoon olive oil on chicken. Tie legs together and tuck wing tips beneath body and add to sheet. Season squash and chicken with salt and pepper. Roast until chicken is cooked through, 40 to 50 minutes. Transfer chicken to a cutting board and let rest 10 minutes.
• Meanwhile, whisk together red wine vinegar, mustard, and remaining 4 tablespoons olive oil. Season with salt and pepper. Arrange radicchio and squash on a platter, drizzle with dressing, and sprinkle with parsley. Serve salad with chicken.

ROASTED ACORN SQUASH WITH HOT CHICKEN SALAD

Steps:

• Preheat the oven to 400-degrees.
• To roast the squash:
• Rinse the squash and pat dry. Using a large, sharp knife insert the tip in the middle of the squash between one of the ridges, pointing the knife towards the end and away from you. Gently cut through the squash until it is almost cut into, but don't try to cut through the stem. Remove the knife and pull the squash apart into two separate pieces.
• Using a spoon, scoop out the seeds from the center of the squash. (Discard the seeds don't toss these down your disposal!)
• Bunch up two pieces of aluminum foil to create a "nest" for each half and place in the baking dish. This keeps the squash from rolling around in the pan. Using the tip of a sharp knife, gently prick each squash around the edges and in the center, taking care not to pierce through the skin.
• In each half, add ½ tablespoon butter in the center then sprinkle ⅛ teaspoon kosher salt, ⅛ teaspoon black pepper, ⅛ teaspoon cinnamon, ⅛ teaspoon nutmeg around the edges and in the center. Add 1-½ tablespoons brown sugar in the center of each half.
• Cover with foil and bake at 400-degrees for 45 to 60 minutes or until the squash is tender. While the squash bakes, make the chicken salad.
• To make the chicken salad:
• Mix the chicken with the celery, onion, apples, pecans, mayonnaise, and lemon juice. Season with the kosher salt and pepper then stir to blend together.
• When the squash is very tender remove it from the oven. Using a fork gently pull some of the squash away from the skin, mixing it into the melted butter and brown sugar. Leave enough of the flesh around the edges to create a shell to hold the chicken salad.
• Divide the chicken salad between each half.
• Mix the cheese with the crushed chips and sprinkle over the top of the chicken salad.
• Return to the oven and continue baking, uncovered at 400-degrees for an additional 20 to 30 minutes, until the chicken salad is heated through.
• Let the dish rest for about 5 minutes before serving.

ROASTED BALSAMIC CHICKEN WITH HORSERADISH FROTH, ACORN SQUASH WITH PUMPKIN SEEDS, BROWN RICE

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• Season chicken all over with salt and pepper. Arrange on baking sheet. In a small bowl, whisk together balsamic vinegar and mustard. Brush mixture all over chicken.
• Arrange acorn squash on a separate baking sheet, flesh side up, and season the flesh with salt and pepper. Arrange pumpkin seeds on sheet next to squash. Arrange potatoes on the baking sheet with the chicken or the baking sheet with the squash (or a third baking sheet--wherever they fit!) and spray with cooking spray. Season potatoes with salt and black pepper.
• Roast chicken, squash and potatoes for 25 minutes, until chicken is cooked through and squash and potatoes are tender, shaking the pan with the pumpkin seeds occasionally to prevent burning.
• Cook rice according to package directions.
• In a small saucepan over medium heat, combine milk and garlic powder. Scald milk by heating just until tiny bubbles appear around the edges of pan. Transfer mixture to a blender and add sour cream and horseradish. Process until blended and foamy.
• Serve half of the chicken with horseradish foam spooned over top (reserve remaining chicken for another meal). Serve squash with pumpkin seeds sprinkled over top. Serve half of the rice with this meal and reserve the other half for another meal. Reserve potatoes for another meal.

ARIZONA CHICKEN IN ACORN SQUASH

Steps:

• Preheat oven to 350°. Cut each squash lengthwise in half; discard seeds. Cut a thin slice from bottom of each squash half to allow them to lie flat. Place on a 15x10-in. baking sheet, cut side up; fill each with 1 teaspoon butter. Bake until fork-tender, 35-40 minutes., Meanwhile, in a large bowl, combine chicken, cheese, chilies, celery, sour cream, green onions, olives, paprika and pepper; spoon into squash. , Bake until filling is heated through and squash is tender, 20-25 minutes. Top with avocado and nuts.

ROASTED SQUASH AND RADICCHIO SALAD WITH BUTTERMILK DRESSING

Steps:

• Heat oven to 425 degrees. In a large bowl, toss squash with honey, 3/4 teaspoon salt, chile powder and 2 tablespoons olive oil. Transfer to a large rimmed baking sheet. Roast, tossing occasionally, until tender and golden brown, 35 to 40 minutes.
• Meanwhile, in a small bowl, whisk together buttermilk, lemon juice, tarragon, remaining 3/4 teaspoon salt and the garlic. Whisk in remaining 4 tablespoons (1/4 cup) oil.
• In a large bowl, combine radicchio, arugula, squash, pecans and scallions. Toss in buttermilk dressing; taste and adjust seasoning as necessary.

ROASTED CHICKEN WITH SQUASH

Steps:

• Preheat oven to 400. Place chicken in 15 x 10 roasting pan and sprinkle with salt and pepper. In medium bowl combine syrup, thyme and butter.
• Cut acorn squash into rings, remove seeds and cut rings in half.
• Cut buttercup squash into 6 wedges. Place around chicken in pan and drizzle with syrup mixture.
• Bake covered at 400 for 40 minutes. Then uncover and baste chicken and sqush wit maple syrup in pan. Bake 10 to 15 minutes longer until chicken is thoroughly cooked and squash is tender.

MAPLE-ROASTED CHICKEN & ACORN SQUASH

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.