Roasted Acorn Squash With Hot Chicken Salad Recipes

MAPLE-ROASTED ACORN SQUASH

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.

PERFECT ROASTED ACORN SQUASH

Steps:

• Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
• To prepare the squash, use a sharp chef's knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
• Place the squash halves cut side up on the parchment-lined pan. Drizzle the olive oil over the squash, and sprinkle with the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan.
• Bake until the squash flesh is very easily pierced through by a fork, about 30 to 45 minutes depending on the size of your squash. Add any desired toppings, and serve warm.

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.

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 ACORN AND DELICATA SQUASH SALAD

Steps:

• Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper. Place acorn squash slices on 1 tray and sliced delicata on the other. Toss each with 1 Tbsp oil, 1/4 tsp salt, and a pinch of pepper.
• Place in oven and roast for 30 minutes; flip squash, rotate the trays, and roast for another 10-15 minutes or until just beginning to brown. Remove from oven and set aside to cool.
• Whisk vinegar, 1/4 cup oil, 1/4 tsp salt, and pepper to taste in a bowl; stir in wheat berries.
• Spread half of greens over a serving platter or bottom of a wide bowl, then add half of acorn squash, delicata squash, pearl onions, goat cheese, and pumpkin seeds. Drizzle with half of dressing; repeat with remaining ingredients and dressing. Toss lightly; serve immediately.

ROASTED ACORN SQUASH

Steps:

• Heat oven to 375 degrees. Cut 1/4 inch from stem end and bottom of each squash, and discard. Cut each squash in half crosswise. Discard seeds and membrane.
• Cut each squash half crosswise into 2 slices, each 1-inch thick.
• Combine honey, olive oil, pepper and salt in a large bowl. Add squash, and toss to coat.
• Place squash on an oiled sheet pan. Bake at 375 degrees for 30 minutes or until tender.

PARMESAN ROASTED ACORN SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread into a jelly roll pan.
• Roast in preheated oven until golden brown and tender, 25 to 30 minutes.

ROASTED ACORN SQUASH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut acorn squash in half. Roast them cut side up on a baking sheet for 50 minutes or until the flesh is just tender. Let the squash cool for 20 minutes.
• In a large skillet over medium heat melt the butter; saute the onions. Stirring occasionally, cook the onions for 10 minutes, or until they begin to brown at the edges. Mix in the garlic, coriander, and nutmeg. Cook the mixture 2 minutes more; then remove the pan from the heat.
• Spoon the seeds and stringy middle out of the squash, and discard these. Spoon out the flesh, chop it and add it to the onion mixture. Discard the skins. Heat and stir the squash-onion mixture, then season it with salt and pepper. Serve the squash hot.