Description
This recipe brings together the natural sweetness of acorn squash and the savory richness of roasted chicken, all prepared on a single sheet pan. With minimal cleanup and maximum flavor, it’s the perfect cozy dinner for fall evenings, holiday gatherings, or weeknight family meals. The beautiful acorn squash rings also make this dish visually impressive while staying simple and approachable.
Ingredients
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2 medium acorn squash
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2 lbs bone-in, skin-on chicken thighs (or drumsticks)
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3 tablespoons olive oil, divided
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon garlic powder
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1 teaspoon smoked paprika
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1 teaspoon dried thyme (or 1 tablespoon fresh)
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1 medium red onion, cut into wedges
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2 tablespoons maple syrup or honey
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Fresh parsley, chopped (for garnish)
Instructions
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Preheat your oven to 400°F (200°C). Allow the oven to fully heat before cooking to ensure crisp chicken skin and caramelized squash.
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Slice both ends off the acorn squash, then cut into ½-inch thick rings. Use a spoon or paring knife to scoop out the seeds from the center of each ring. Arrange the rings on a parchment-lined sheet pan.
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Drizzle the squash with 1 ½ tablespoons olive oil. Sprinkle with salt, pepper, and thyme, then toss gently to coat. Spread into an even layer on the pan.
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Pat the chicken dry with paper towels. Rub with the remaining olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
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Nestle the chicken pieces among the squash rings. Scatter red onion wedges around the pan for added flavor and sweetness.
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Roast for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the squash is fork-tender with golden edges.
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In the last 5 minutes of cooking, drizzle the squash with maple syrup or honey. Allow it to bubble slightly and glaze the rings.
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Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.
Notes
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No need to peel acorn squash; the skin becomes tender and edible once roasted.
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For a spicy kick, add a pinch of chili flakes to the chicken seasoning.
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You can prep the squash and chicken up to a day ahead; just store them separately in the fridge until ready to roast.
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Leftovers reheat best in the oven at 350°F (175°C) for 10–15 minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes