Roasted Acorn Squash With Hot Chicken Salad Recipes

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ROAST CHICKEN WITH ACORN SQUASH AND RADICCHIO SALAD



Roast Chicken with Acorn Squash and Radicchio Salad image

This Roast Chicken with Acorn Squash and Radicchio Salad is the ultimate autumn meal. Enjoy it with a glass of wine for a lovely lunch or dinner.

Provided by Martha Stewart

Categories     Chicken Recipes

Time 1h10m

Number Of Ingredients 8

1 large acorn squash, halved, seeded, and cut into 1/2-inch slices
6 tablespoons olive oil, divided
1 whole chicken (3 1/2 to 4 pound)
Salt and pepper
1 head radicchio, cored and torn into bite-size pieces
2 tablespoons red wine vinegar
2 teaspoons grainy mustard
1/2 cup fresh parsley leaves

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.

Nutrition Facts : Calories 564 g, Fat 41 g, Fiber 1 g, Protein 42 g, SaturatedFat 8 g

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

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