MAPLE-ROASTED CHICKEN & ACORN SQUASH
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
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
BAKED CHICKEN AND ACORN SQUASH
This eye-pleasing main dish is ideal for harvesttime with its colorful acorn squash and sweet peaches. The fragrance of rosemary-seasoned chicken baking is heavenly. My family says it's every bit as delicious as it smells.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut squash in half lengthwise; discard seeds. Cut each half widthwise into 1/2-in. slices; discard ends. Place slices in an ungreased 13-in. x 9-in. baking dish. Sprinkle with garlic and drizzle with 1 tablespoon oil. , In a large skillet, brown chicken in remaining oil. Arrange chicken over squash. Combine the brown sugar, rosemary and salt; sprinkle over chicken. Bake, uncovered, at 350° for 45 minutes, basting with pan juices twice. , Pour peaches over chicken and squash. Bake, uncovered, 15 minutes longer or until a thermometer reads 180°.
Nutrition Facts :
WILD RICE STUFFED SQUASH
I made this recipe when we invited both our families to celebrate our first Thanksgiving in our new home. There were 37 of us, and those who tried this dish raved about it. -Robin Thompson, Roseville, California
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Cut each squash crosswise in half; remove and discard seeds. Cut a thin slice from bottom of each half to allow each to lie flat. Place on baking sheets, hollow side up; brush tops with 2 tablespoons olive oil. Bake until almost tender, 30-35 minutes., In a large saucepan, combine rice with contents of seasoning mix, broth, sage and thyme. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is almost absorbed, 23-25 minutes. Meanwhile, in a large skillet, saute celery and onion in remaining oil until tender. Stir in cranberries, pecans and parsley. Remove from heat. Stir in rice mixture., Fill each squash half with about 1/2 cup rice mixture. Return to oven, uncovered, until rice is heated through and squash is tender, 12-15 minutes.
Nutrition Facts : Calories 275 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 593mg sodium, Carbohydrate 53g carbohydrate (16g sugars, Fiber 6g fiber), Protein 6g protein.
CHICKEN CURRY IN ROASTED ACORN SQUASH
Make and share this Chicken Curry in Roasted Acorn Squash recipe from Food.com.
Provided by jenlyn33922
Categories Curries
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 450°.
- Cut the squash in half. Rub it with half the oil and the salt and pepper.
- Place on baking sheet and roast until flesh is soft and brown, about 25 minutes.
- While squash is roasting, heat the remaining oil in large pan over medium heat. add the chicken, bell pepper and onion. Sauté for 3 minutes then add the curry powder, milk and raisins. Mix thoroughly. Simmer over low heat for 10 minutes.
- Serve a scoop of the chicken curry inside the roasted squash, garnish with cilantro.
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