Roasted Chicken With Squash Recipes

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ROAST SQUASH AND CHICKEN THIGHS



Roast Squash and Chicken Thighs image

This 5-ingredient chicken dinner is on the table in no time!

Provided by The Rachael Ray Staff

Number Of Ingredients 12

Garlic
EVOO - Extra Virgin Olive Oil
Salt and pepper
Nutmeg
freshly grated or ground (optional)
For the 5 ingredients: 2 Acorn or Delicata squash
8 bone-in
skin-on chicken thighs
1/2 cup grainy Dijon mustard
1/2 cup maple syrup
3 to 4 sprigs rosemary
leaves stripped and chopped

Steps:

  • Preheat oven to 400°F
  • Halve squash and remove seeds
  • Slice into thin (1/2-inch thick) half moons
  • Pile squash on a rimmed, nonstick baking sheet and drizzle with about 2 tablespoons EVOO
  • Season it with salt, pepper and nutmeg
  • Toss squash to coat and arrange in even layer
  • In a large mixing bowl, combine mustard and syrup
  • Add 4 cloves chopped or grated garlic, a fat drizzle of EVOO, about 2 tablespoons, and rosemary
  • Season chicken with salt and pepper, add to bowl and toss to coat evenly
  • Arrange chicken over the squash in even layer, roast to an internal temperature of 165°F and deeply golden and glazed, about 35-40 minutes
  • Serve chicken with squash alongside
  • MORE: Move Over Marshmallows: Acorn Squash Filled with Amaretti-Crusted Sweet Potatoes Butternut Squash and Escarole Lasagna Roasted Sausages with Butternut Squash and Pears

'WELCOME FALL' ROASTED CHICKEN AND BUTTERNUT SQUASH



'Welcome Fall' Roasted Chicken and Butternut Squash image

Great meal to warm the house and welcome fall with the smells and flavors of the season! Chicken roasts with butternut squash, apple cider, and garlic. Even the kids will love the sweet fall flavor of the chicken and vegetables! Yields 2 large servings. As this dish cools on the table, the liquid and vegetables become wonderfully syrupy!

Provided by STACIE78

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 1h25m

Yield 2

Number Of Ingredients 12

2 cups cubed butternut squash
2 large red potatoes, scrubbed and cubed
2 carrots, peeled and cut into 1-inch pieces
2 shallots, sliced
4 cloves garlic, sliced
1 cup apple cider
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon pumpkin pie spice
2 chicken leg quarters with skin
1 tablespoon unsalted butter, softened
salt and ground black pepper to taste

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).

Nutrition Facts : Calories 1001.4 calories, Carbohydrate 118.1 g, Cholesterol 142.9 mg, Fat 39.9 g, Fiber 11.7 g, Protein 47.6 g, SaturatedFat 11.2 g, Sodium 211.1 mg, Sugar 34.9 g

ROASTED CHICKEN WITH SQUASH



Roasted Chicken With Squash image

Make and share this Roasted Chicken With Squash recipe from Food.com.

Provided by dkam1719

Categories     One Dish Meal

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

6 chicken breasts, bone in skin on
1/8 teaspoon pepper
1 teaspoon seasoning salt
1/3 cup maple syrup
1/2 teaspoon dried thyme leaves
2 tablespoons butter, melted
1 acorn squash
1 buttercup 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.

Nutrition Facts : Calories 536.6, Fat 26, SaturatedFat 9.5, Cholesterol 154.5, Sodium 194.1, Carbohydrate 28.9, Fiber 1.6, Sugar 15.8, Protein 46.3

GARLIC-FETA ROASTED BUTTERNUT SQUASH WITH CHICKEN



Garlic-Feta Roasted Butternut Squash with Chicken image

This is just something I threw together when I had a bunch of butternut squash that I needed to use. It turned out really tasty, so I decided to write it down.

Provided by Khaos WolfKat

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 8

2 pounds cubed butternut squash
2 large skinless, boneless chicken breasts, thinly sliced
1 large sweet red onion, or to taste, finely chopped
1 cup Mediterranean-style (with basil, Kalamata olive, and sun-dried tomato) crumbled feta cheese
2 tablespoons extra-virgin olive oil
2 cloves garlic, or to taste, minced
1 pinch ground multi-colored peppercorns, or to taste
1 pinch sea salt, or to taste

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.

Nutrition Facts : Calories 404.7 calories, Carbohydrate 32.2 g, Cholesterol 99.3 mg, Fat 16.4 g, Fiber 5.3 g, Protein 34.4 g, SaturatedFat 7 g, Sodium 583.3 mg, Sugar 8.1 g

SHEET-PAN CHICKEN WITH SQUASH AND DATES



Sheet-Pan Chicken With Squash and Dates image

This weeknight sheet-pan dinner combines chicken with simple ingredients that hit a number of notes, all salty, sweet, tangy and rich. The juicy Medjool dates caramelize as they cook, while the chickpeas become extra toasty and nutty. Their textures complement the velvety roasted squash and meaty chicken. A lemony olive-caper relish with fresh parsley, bolstered by pan juices, brightens and balances. Chop up leftovers and repurpose them in a rice salad with crumbled feta or grated Parmesan for extra tang. Or, for a fantastic vegetarian side dish or warm salad, you could make this recipe without the chicken.

Provided by Kay Chun

Categories     dinner, poultry, roasts, vegetables, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

2 pounds delicata squash (about 2 large squash), scrubbed, halved lengthwise, seeded and sliced crosswise into 1-inch-thick pieces
1 (15-ounce) can chickpeas, rinsed
1/2 cup extra-virgin olive oil
Kosher salt and black pepper
4 whole bone-in, skin-on chicken legs (about 3 pounds)
4 ounces pitted large Medjool dates (about 6), quartered lengthwise
1/2 cup pitted green olives (about 2 ounces), coarsely chopped
1/2 cup coarsely chopped fresh parsley
1 tablespoon drained capers, plus 2 tablespoons caper brine
1 tablespoon fresh lemon juice, plus lemon wedges, for serving

Steps:

  • Heat oven to 425 degrees. On a rimmed baking sheet, combine squash and chickpeas with 3 tablespoons oil; season well with salt and pepper. Toss to coat, then spread in an even layer. Rub chicken with 1 tablespoon oil, season with salt and pepper, and arrange on top, skin-side up. Roast for 20 minutes, then stir in dates, and roast until squash is golden and chicken is cooked through, about 20 to 25 minutes longer.
  • While the mixture roasts, in a small bowl, whisk the remaining 1/4 cup oil with the olives, parsley, capers and caper brine, and lemon juice. Season the olive relish with salt and pepper, then set aside.
  • Divide the roasted chicken, squash, dates and chickpeas among plates. Stir any pan juices into the relish, then spoon the relish on top of each serving. Serve with lemon wedges.

ROAST CHICKEN WITH SORGHUM AND SQUASH RECIPE



Roast Chicken With Sorghum and Squash Recipe image

Sorghum is a gluten-free grain, with a texture similar to wheat berries, barley, and millet-so feel free to substitute those for this chicken recipe instead.

Yield Serves 4

Number Of Ingredients 13

Kosher salt
1 cup sorghum
1/2 large butternut squash, peeled, cut into 1-inch pieces (about 2 cups)
6 tablespoons unsalted butter, cut into small pieces, divided
4 bone-in chicken legs (thigh and drumstick; about 3 pounds total)
1 tablespoon olive oil
Freshly ground black pepper
1/2 cup low-sodium chicken broth
1 tablespoon pure maple syrup
1 tablespoon (or more) sherry vinegar
2 tablespoons fresh lemon juice
1/2 cup coarsely chopped parsley
1/2 cup pomegranate seeds

Steps:

  • Bring 5 cups water to a boil in a medium pot, season with salt, and add sorghum. Cover and cook until tender, about 1 hour. Drain well.
  • Place racks in upper and lower thirds of oven and set a rimmed baking sheet on lower rack; preheat oven to 400°F. Arrange squash on another rimmed baking sheet; season with salt and dot with 2 Tbsp. butter. Place on upper rack in oven. Roast, turning occasionally to recoat with butter, until tender, 40-45 minutes.
  • Meanwhile, rub chicken all over with oil; season with salt and pepper. Place skin side down on heated baking sheet on lower rack in oven. Roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 30-35 minutes.
  • Cook remaining 4 Tbsp. butter in a large skillet over medium heat until it foams, then browns (be careful not to let it burn), about 5 minutes. Reduce heat to medium-low; add sorghum, squash, broth, maple syrup, and vinegar to brown butter and toss to combine. Simmer until liquid is evaporated, about 4 minutes. Remove from heat and stir in lemon juice; season with salt, pepper, and more vinegar, if desired.
  • Divide squash and sorghum among plates and top with chicken, parsley, and pomegranate seeds.

CHICKEN WITH CURRY ROASTED SQUASH



Chicken with Curry Roasted Squash image

This chicken butternut squash curry is very flavorful and full of protein, fiber and phytonutrients. The addition of the apricots adds a mild sweetness to the dish. -Sharon Collison, Newark, Delaware

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 13

1 medium butternut squash (about 3 pounds), cut into 3/4-inch cubes
1 large red onion, chopped
2 tablespoons olive oil, divided
2 teaspoons curry powder
1 teaspoon salt, divided
3/4 teaspoon pepper, divided
1-1/2 cups water
1-1/2 cups uncooked whole wheat couscous
1 can (14-1/2 ounces) reduced-sodium chicken broth
3/4 cup coarsely chopped dried apricots, divided
3 cups coarsely shredded rotisserie chicken
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
Minced fresh cilantro, optional

Steps:

  • Preheat oven to 425°. Place squash and onion in a 15x10x1-in. baking pan. Drizzle with 1 tablespoon oil and sprinkle with curry powder and 1/2 teaspoon each salt and pepper; toss to coat. Roast 25-30 minutes or just until squash is tender, stirring halfway., In a small saucepan, bring water and remaining oil to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes or until water is absorbed. Fluff with a fork., Meanwhile, in a 6-qt. stockpot, combine broth and 1/2 cup apricots; bring to a simmer. Add chicken, garbanzo beans, squash mixture and remaining salt and pepper; heat through, stirring gently. Serve with couscous; top with remaining apricots. Sprinkle with cilantro if desired.

Nutrition Facts : Calories 463 calories, Fat 9g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 420mg sodium, Carbohydrate 69g carbohydrate (12g sugars, Fiber 14g fiber), Protein 32g protein.

ROASTED CHICKEN THIGHS WITH WINTER SQUASH



Roasted Chicken Thighs With Winter Squash image

Roasted chicken thighs can be the juicy, meaty center of many weeknight meals. Add delicata squash, quickly tossed in a maple syrup-butter glaze, along with slices of lemon and sage, and you have a something more unusual, an interplay of flavors that don't generally meet on the same sheet pan. This recipe is a little too fussy to count as a fast weeknight dish, but there is nothing difficult about any of the steps. And it's a fine introduction to delicata squash, if you haven't cooked with them yet. Unlike many other winter squash varieties, they have a thin skin and don't need to be peeled (just cut them in half and remove the seeds), making them as easy to prepare as they are sweet.

Provided by Melissa Clark

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

1/2 lemon, ends trimmed, halved lengthwise, seeds removed, and thinly sliced crosswise into wedges
4 bone-in, skin-on chicken thighs (about 1 and 1/2 pounds)
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon chopped sage
1 and 1/2 teaspoons coriander seed
1 and 1/2 teaspoons kosher salt
1 teaspoon black pepper
1/4 cup maple syrup
3 tablespoons unsalted butter, cut into cubes
Large pinch chile powder
1 delicata or acorn squash (1 and 1/4 pounds), seeded and sliced into 1/4-inch-thick rings
1/4 cup thinly sliced scallions, white and light-green parts

Steps:

  • Bring a small pot of salted water to a boil; drop in lemon slices and cook for two minutes. Drain well.
  • In a large bowl, toss chicken with lemon slices, 1 tablespoon oil, sage, coriander, 1 teaspoon salt and pepper. Let stand 30 minutes.
  • Heat oven to 425 degrees.
  • In a small saucepan over medium heat, combine syrup, butter, remaining 1/2 teaspoon salt and chile powder. Simmer for 3 minutes. Toss mixture with squash.
  • Spread squash in a 9-by-13-inch pan or on a large rimmed baking sheet. Nestle chicken and lemon on top of squash. Roast for 15 minutes. In a small bowl, toss scallions and remaining 1 teaspoon oil. Scatter over chicken and squash; keep roasting until chicken is no longer pink, about 20 minutes more.

Nutrition Facts : @context http, Calories 488, UnsaturatedFat 19 grams, Carbohydrate 28 grams, Fat 33 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 12 grams, Sodium 812 milligrams, Sugar 12 grams, TransFat 0 grams

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

HONEY-MUSTARD ROASTED CHICKEN AND SQUASH



Honey-Mustard Roasted Chicken and Squash image

Bone-in chicken breasts get the golden treatment in this easy-to-assemble meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 8

4 bone-in chicken breasts, skin removed
1 medium butternut squash (2 lb), peeled, cut into 1-inch cubes (4 cups)
1 medium red onion, cut into 8 wedges
3/4 cup reduced-fat honey-mustard dressing
1/2 teaspoon salt
1/2 teaspoon dried rosemary leaves, crushed
1/4 teaspoon garlic powder
2 cups frozen sugar snap peas (from 1-lb bag)

Steps:

  • Heat oven to 425°F. Spray shallow roasting pan with cooking spray. Place chicken in pan; arrange squash and onion around chicken.
  • In small bowl, mix dressing, salt, rosemary and garlic powder. Brush chicken and vegetables with about half of the dressing mixture.
  • Bake uncovered 20 minutes. Remove from oven. Stir vegetables; add sugar snap peas to pan. Brush chicken and vegetables with remaining dressing mixture.
  • Return to oven; bake 20 to 25 minutes longer or until thermometer inserted in center of thickest part of breasts reads 170°F, and vegetables are tender. If desired, garnish with fresh herb sprigs.

Nutrition Facts : Calories 340, Carbohydrate 38 g, Cholesterol 75 mg, Fat 1, Fiber 4 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 23 g, TransFat 0 g

CAST-IRON ROAST CHICKEN WITH WINTER SQUASH, RED ONIONS, AND PANCETTA



Cast-Iron Roast Chicken with Winter Squash, Red Onions, and Pancetta image

Why wouldn't you throw some veggies around your bird while it roasts? You've got a hot pan that's about to be full of sizzling schmaltz just begging to bathe a mosaic of squash and onions with tons of chicken-y flavor.

Provided by Chris Morocco

Categories     Bon Appétit     Chicken     Cast Iron     Winter     Squash     Onion     Pork     Dinner     Roast

Yield 4 servings

Number Of Ingredients 8

1 (3 1/2-4-pound) whole chicken
Kosher salt
2 tablespoons unsalted butter, melted
2 red onions, cut into wedges through root end
2 pound winter squash (such as delicata or acorn), cut into 1 1/2-inch-thick wedges or rounds
1 1/2 ounces pancetta, chopped into 1/4-inch pieces
3 tablespoons olive oil, divided
Freshly ground black pepper

Steps:

  • Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.
  • Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°F.
  • Meanwhile, toss onions, squash, pancetta, and 2 Tbsp. oil in a large bowl to coat; season with salt and pepper.
  • Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of remaining oil; sprinkle with dry rub, if using. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the center of skillet and arrange squash mixture around. Roast until vegetables are golden brown and tender and an instant-read thermometer inserted into the thickest part of breasts registers 155°F, 50-60 minutes (temperature will climb to 165°F as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.
  • Transfer chicken to a cutting board and carve. Serve with vegetables.

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From thekitchn.com


ONE-PAN ROASTED CHICKEN AND VEGETABLES - EATING BIRD FOOD
2021-10-07 Preheat oven to 450°F. Combine the Brussels sprouts, squash, onion, lemon slices and minced garlic in a large bowl. Add 2 Tablespoons of olive oil, balsamic vinegar, 1 teaspoon salt, 1 teaspoon pepper and nutmeg and toss to combine. Spread …
From eatingbirdfood.com


LEMONY ROAST CHICKEN WITH BUTTERNUT SQUASH - RACHAEL RAY IN …
Step 2. Juice 1 lemon. (You should have about 1/4 cup.) In a bowl, mix the lemon juice, remaining 1/4 cup oil, remaining 1 tbsp. chopped rosemary, and the wine to make the basting sauce. Step 3. Using a vegetable peeler, remove the zest from 1 lemon. Using a fork, pierce the lemon in several places. Season the chicken with salt and pepper, then ...
From rachaelraymag.com


ROAST CHICKEN WITH POTATOES & BUTTERNUT SQUASH RECIPE
Step 3. Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken. Bake at 400° for 1 hour or until a thermometer inserted into meaty part of thigh registers 165°. Let stand 10 minutes.
From myrecipes.com


10 BEST CHICKEN BREAST BUTTERNUT SQUASH RECIPES | YUMMLY
2022-04-29 Chicken Breast and Walnut Goat Cheese Butter with mashed butternut squash and green beans Home Chef. butter, apple butter, goat cheese, garlic salt, garlic oil, boneless skinless chicken breasts and 4 more.
From yummly.com


ROASTED CHICKEN THIGHS WITH SUMMER SQUASH - GIADZY
2018-03-05 Place an oven rack in the center of the oven and preheat the oven to 450°F. Toss the bread cubes with 1 teaspoon of olive oil and the Parmesan and scatter them around the sheet tray. Combine the zest, chili flakes, oregano, pepper, and ½ teaspoon salt and sprinkle liberally over the chicken thighs and place them skin-side down on the sheet ...
From giadzy.com


ONE-PAN CHICKEN WITH SQUASH AND MUSHROOMS - HEALTHY SEASONAL …
2016-02-16 Preheat oven to 425 degrees F. Lightly coat a large baking sheet with cooking spray. Toss squash with 2 teaspoons oil, ¾ teaspoon salt and ¼ teaspoon pepper. Spread out on the baking sheet and place in the oven, roast 15 minutes. Meanwhile, brush 2 teaspoons oil over the chicken and sprinkle with 1 teaspoon herbs, ¾ teaspoon salt and ¼ ...
From healthyseasonalrecipes.com


ROASTED CHICKEN WITH SQUASH AND BROCCOLI - GUTSY BY NATURE
2013-10-24 Instructions. Preheat oven to 450 degrees. Toss broccoli and squash with coconut oil in an oven safe baking dish. Sprinkle with salt and herbs. Arrange chicken on top of vegetables and sprinkle with salt and herbs. Cover with aluminum foil or oven safe baking dish lid. Place in oven and roast covered for 20 minutes.
From gutsybynature.com


RECIPE FOR ROAST CHICKEN WITH WINTER SQUASH-4.2 STARS (102 REVIEWS)
Fall flavors meet winter ingredients in this dish. Chile and herb-roasted chicken served alongside kabocha (also called ‘Japanese pumpkin’) and delicata squash. The sweet fall flavors of these wintertime squash are heightened by a chile-pumpkin seed relish, served on the side—simply snuggle up and savor the season.
From munchery.com


CHICKEN WITH SQUASH AND GARLIC FLOWER | RICARDO
Preparation. In a large skillet over medium-high heat, brown chicken thighs in butter. Season with salt and pepper. Set aside on a plate. In the same skillet, brown onion and squash for about 5 minutes. Add chicken thighs, cider and broth and cook until liquid has reduced by half. Add garlic flower and peas and let simmer for about 2 minutes.
From ricardocuisine.com


ROASTED CHICKEN WITH BUTTERNUT SQUASH AND CRANBERRIES
2021-12-17 1 ½ cups fresh cranberries. 2 rosemary sprigs, chopped. 2 tbsp raw honey. ⅓ cup chicken broth, sodium-free. 2 garlic cloves, minced. Instructions. Preheat the oven to 425°F and grease the bottom of a 9x13 roasting dish with a bit of olive oil. Toss the cubed butternut squash with 1 tablespoon of the olive oil and season with black pepper to ...
From thepaleodiet.com


ROAST CHICKEN WITH SORGHUM AND SQUASH RECIPE | BON APPéTIT
2016-10-18 Step 2. Place racks in upper and lower thirds of oven and set a rimmed baking sheet on lower rack; preheat oven to 400°. Arrange squash on another rimmed baking sheet; season with salt and dot ...
From bonappetit.com


CREAMY SPAGHETTI SQUASH WITH ROASTED CHICKEN AND TOMATOES
2021-10-30 Place both baking sheets in the oven and roast for 30-35 minutes. Scoop the insides of the spaghetti squash out into a mixing bowl, and combine with the garlic and herb cheese. Taste for seasoning, add more salt and pepper if desired. Chop the cooked chicken and mix it with the tomatoes and onion.
From sweetsavoryandsteph.com


ROASTED CHICKEN BREAST WITH BUTTERNUT SQUASH - KITCHEN SWAGGER
2019-10-23 Preheat oven to 450°F and place oven rack in the middle. Combine 2 tablespoons olive oil, garlic, lemon juice, oregano, and 2/3 of the rosemary in a small bowl. Stir and set aside. Combine butternut squash, 1 tablespoon olive oil, and parmesan cheese in a bowl, season with salt and pepper, and toss until evenly coated. Set aside.
From kitchenswagger.com


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