Sheet Pan Chicken & Roasted Acorn Squash Rings

There is something truly comforting about the aroma of roasted vegetables and tender chicken filling the kitchen. This Sheet Pan Chicken & Roasted Acorn Squash Rings recipe captures that essence of homey goodness while offering a visually stunning dish that is as beautiful as it is delicious. Imagine gathering around the table on a crisp autumn evening, the oven warming your home, and serving up golden rings of acorn squash paired with juicy, well-seasoned chicken.

The inspiration behind this recipe comes from the tradition of celebrating seasonal produce. Acorn squash, with its unique shape and natural sweetness, makes the perfect companion to savory roasted chicken. By arranging the squash into rings, you get a playful presentation that feels both rustic and elegant. This recipe is perfect for weeknight family dinners, casual entertaining, or even a festive holiday spread. It’s hearty, wholesome, and effortlessly impressive.

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Why You’ll Love This Recipe

• One-Pan Convenience: Fewer dishes, less mess, and a straightforward cooking method.

• Seasonal Flavor: Acorn squash brings natural sweetness that pairs beautifully with savory chicken.

• Balanced Nutrition: Packed with protein, fiber, and vitamins.

• Customizable: You can swap in your favorite herbs, spices, or vegetables.

• Impressive Presentation: The ringed squash creates a unique and inviting look on the plate.

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Ingredients

For this recipe, you’ll need simple, fresh ingredients that highlight the best of seasonal cooking.

• 2 medium acorn squash

• 2 lbs bone-in, skin-on chicken thighs (or drumsticks)

• 3 tablespoons olive oil, divided

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1 teaspoon dried thyme (or 1 tablespoon fresh)

• 1 medium red onion, sliced into wedges

• 2 tablespoons maple syrup or honey

• Fresh parsley, chopped (for garnish)

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Directions

1. Preheat the Oven

Begin by preheating your oven to 400°F (200°C). This step is more than just routine—it sets the stage for the entire dish. Roasting at a higher heat allows the squash to caramelize and develop a naturally sweet, nutty flavor while ensuring the chicken skin turns out golden and crispy. If your oven has a convection setting, you can use it for even browning, but keep in mind that convection may shorten the cooking time by a few minutes. Always give your oven at least 10 minutes to fully preheat before sliding in the sheet pan for best results.

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2. Prepare the Acorn Squash

Acorn squash can be a little intimidating at first glance because of its ridges and firm texture, but slicing it into rings not only makes it easier to cook evenly but also adds beautiful presentation. Start by cutting off the stem and bottom ends so the squash sits flat on your cutting board. Then, slice the squash crosswise into ½-inch thick rings.

Inside each ring, you’ll see the hollow seed cavity. Use a spoon or a small paring knife to gently scoop out the seeds and stringy pulp, leaving behind neat, circular shapes. Don’t throw away the seeds just yet—they can be roasted separately with a little olive oil and salt for a crunchy snack. Once cleaned, arrange the squash rings in a single layer on a large sheet pan lined with parchment paper. The parchment helps prevent sticking and makes cleanup much easier.

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3. Season the Squash

The squash doesn’t need much to shine. Drizzle the rings with about 1 ½ tablespoons of olive oil, ensuring they are lightly but evenly coated. Sprinkle over salt, black pepper, and thyme, tossing gently with your hands or a spatula to distribute the seasonings. The thyme brings a subtle herbal note that balances the natural sweetness of the squash.

Spread the rings back into a flat, even layer. Overlapping them too much can cause steaming instead of roasting, so give each piece a little breathing room. This simple preparation will allow the squash to soften and caramelize beautifully in the oven, creating a tender inside and slightly crisp edges.

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4. Prepare the Chicken

The chicken is the star of this dish, and a little attention here makes all the difference. Start by patting each piece thoroughly dry with paper towels. Removing excess moisture is the secret to achieving that irresistible crispy skin once it roasts.

Rub the chicken all over with the remaining olive oil, then season generously with garlic powder, smoked paprika, salt, and black pepper. These spices not only provide depth of flavor but also help develop a rich, golden-brown crust as the chicken cooks. Make sure you get seasoning under the skin if possible, especially on thighs or drumsticks, so the flavor penetrates deeper into the meat.

At this point, your chicken should look glossy and well-coated with a reddish hue from the paprika—a sign it’s ready to roast alongside the squash.

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5. Assemble the Sheet Pan

Now comes the fun part—building the sheet pan. Nestle the seasoned chicken pieces among the prepared squash rings. Don’t worry if the chicken overlaps the squash a little; as it roasts, the chicken juices will drip down and mingle with the vegetables, infusing them with extra flavor.

Scatter red onion wedges across the pan. As they roast, the onions will soften, caramelize, and add a sweet, slightly tangy note that complements both the chicken and squash. Arranging everything together on one pan allows the flavors to meld into a cohesive dish with minimal effort.

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6. Roast to Perfection

Place the sheet pan on the middle rack of your preheated oven. Roast for 35–45 minutes, depending on the size of your chicken pieces. You’re looking for two key signs:

1. The chicken should reach an internal temperature of 165°F (74°C) when checked with a meat thermometer.

2. The acorn squash should be tender when pierced with a fork, with golden, caramelized edges.

If your chicken is done before the squash, remove the chicken to a plate, cover it loosely with foil to rest, and return the squash to the oven for a few more minutes. Conversely, if the squash cooks faster, you can take it off the pan and allow the chicken to finish roasting on its own.

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7. Glaze the Squash

During the final 5 minutes of cooking, drizzle the squash rings lightly with maple syrup or honey. This step isn’t just for sweetness—it creates a glossy finish and enhances the natural caramelization already happening in the oven. The heat will cause the sugars to bubble slightly, coating the squash in a sticky, golden glaze that makes it even more irresistible.

If you like a stronger sweet-savory contrast, you can brush the glaze directly onto the squash using a pastry brush for more control.

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8. Garnish & Serve

Once everything is roasted to perfection, remove the pan from the oven and allow it to rest for about 5 minutes. This brief resting time lets the chicken juices redistribute, keeping the meat tender and moist.

Sprinkle freshly chopped parsley over the chicken and squash for a bright, fresh finish. The green pops beautifully against the golden squash and roasted chicken, making the dish as visually appealing as it is delicious.

To serve, arrange a few squash rings on each plate and top with a piece of chicken. Make sure each portion has a good mix of caramelized vegetables and savory protein. The result is a meal that feels rustic yet elegant, perfect for weeknights or special occasions alike.

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Prep Time, Cook Time, Total Time, Yield

• Prep Time: 15 minutes

• Cook Time: 40 minutes

• Total Time: 55 minutes

• Yield: 4–6 servings

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Tips for Success

Choose the Right Squash

Pick acorn squash that feels heavy for its size and has firm, deep green skin. A touch of orange on the skin is fine, but avoid squash with too many soft spots.

Slice Carefully

Because acorn squash is firm, use a sharp, sturdy knife and cut on a stable surface. Cutting into rings makes the dish more visually appealing and ensures even cooking.

Crisp Chicken Skin

Drying the chicken thoroughly before seasoning is the secret to achieving that crave-worthy crispy skin.

Balance Sweet & Savory

The drizzle of maple syrup or honey ties the dish together, but you can reduce the amount if you prefer less sweetness.

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Variations to Try

Mediterranean Twist

Swap the thyme for oregano and add Kalamata olives and cherry tomatoes during the last 15 minutes of roasting.

Spicy Kick

Add ½ teaspoon of chili flakes or cayenne pepper to the chicken seasoning for a bit of heat.

Extra Veggies

Add Brussels sprouts, carrots, or sweet potatoes to the sheet pan for a heartier spread.

Citrus Brightness

Finish the dish with a squeeze of fresh lemon juice before serving to add brightness and cut through the richness.

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Serving Suggestions

This sheet pan dinner can stand alone, but you can elevate it with complementary sides:

• Whole Grain Rice or Quinoa: Adds a nutty base to soak up the chicken juices.

• Simple Green Salad: A crisp salad with vinaigrette balances the richness of the dish.

• Homemade Dinner Rolls: Perfect for scooping up the sweet and savory pan drippings.

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Nutrition Information (Per Serving, Approximate)

• Calories: 420

• Protein: 32g

• Fat: 21g

• Carbohydrates: 28g

• Fiber: 6g

• Sugar: 9g

This recipe is not only flavorful but also provides a balanced mix of protein, healthy fats, and fiber.

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Make-Ahead and Storage Tips

• Make-Ahead: You can slice the squash and season the chicken up to 24 hours in advance. Store them separately in airtight containers in the refrigerator until ready to cook.

• Storage: Leftovers can be stored in the fridge for up to 3 days.

• Reheat: Warm leftovers in the oven at 350°F (175°C) for 10–15 minutes to restore crispness. Avoid microwaving as it may soften the chicken skin.

• Freeze: Cooked chicken freezes well for up to 2 months. Squash, however, may lose its texture after freezing, so it’s best enjoyed fresh.

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Common Questions

Can I use boneless chicken?

Yes! Boneless, skinless chicken breasts or thighs work too. Reduce cooking time to 25–30 minutes to prevent overcooking.

Do I have to peel the squash?

No need. Acorn squash skin is edible once roasted and becomes tender and flavorful. If you prefer, you can peel it before slicing, but leaving it on adds texture and nutrients.

What if I can’t find acorn squash?

You can substitute delicata squash, butternut squash (cut into half-moons), or even pumpkin slices for a similar result.

How can I make it vegetarian?

Skip the chicken and roast the squash rings with chickpeas tossed in olive oil and spices. This makes a hearty, plant-based main dish.

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