Bistro Roast Chicken With Butternut Squash Recipes
ROAST CHICKEN WITH BUTTERNUT SQUASH, CHORIZO & CHILLI
Add some punchy Spanish flavours to your Sunday roast - plus try Sara's ideas for using up the leftovers throughout the week
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course
Time 2h50m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/fan 170C/gas 5. Pull the white fat out of the chicken's cavity and discard. Tuck 2 onion halves inside the cavity with the 4 whole sage leaves, rub the skin with a little oil, then season well. Put the chicken, breast-side down, in a large roasting tin, then roast for 45 mins. Turn it over then roast for 30 mins more.
- Toss the onion wedges with the sage, squash, potatoes, chillies, chorizo and garlic. Add the oil, season well, and mix again. Scatter round the chicken, toss in the pan juices, then roast for 45 mins.
- Lift the chicken from the roasting tin and put on a plate, then turn up the oven to 220C/fan 200C/gas 7. Toss the vegetables in the pan juices, spread over the tin to give them a bit of space, then return to the oven for 15 mins to brown while the chicken rests under foil and tea towels. Garnish with fresh sage leaves and serve with broccoli and wilted spinach.
Nutrition Facts : Calories 501 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 11 grams sugar, Protein 42 grams protein, Sodium 0.57 milligram of sodium
ROASTED BUTTERNUT SQUASH SOUP
Savor the flavors of this roasted butternut squash soup blended with golden Progresso® chicken broth, vegetables and topped with Progresso® plain panko crispy bread crumbs.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- To make roasted winter squash: Heat oven to 375°F. Heat butter over medium-high heat in an ovenproof sauté pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
- To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; sauté until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
- Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
- Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.
Nutrition Facts : Calories 240, Carbohydrate 23 g, Cholesterol 15 mg, Fat 3, Fiber 3 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 6 g, TransFat 0 g
More about "bistro roast chicken with butternut squash recipes"
ROASTED CHICKEN BREAST WITH BUTTERNUT SQUASH - KITCHEN …
From kitchenswagger.com
5/5 (2)Total Time 1 hr 5 minsCategory DinnerCalories 331 per serving
- 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.
- Place split breasts in a cast iron skillet, arranging as best you can not to overlap or overcrowd. Season liberally with salt and pepper.
ROAST CHICKEN WITH POTATOES & BUTTERNUT SQUASH RECIPE
From myrecipes.com
4/5 (47)Calories 399 per servingServings 4
- Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on rack of a broiler pan coated with cooking spray. Place rack in broiler pan.
- 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. Discard skin.
- Wine note: For an affordable wine to pair with this dish, pick a dry riesling from Washington state, like Chateau Ste. Michelle's 2007 (Columbia Valley; $9). It has peach and orange flavors that create a tempting aromatic package with the sweet flavors of Roast Chicken with Potatoes and Butternut Squash. —Sara Schneider
ROAST CHICKEN WITH BUTTERNUT SQUASH - FOOD & WINE
From foodandwine.com
3/5
- Heat the oven to 450°. Coat the chicken quarters with 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Arrange the chicken quarters, skin-side up, in a large roasting pan. Toss the cubes of butternut squash with the remaining 2 tablespoons of oil, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper, and the sage. Add the cubes of squash to the roasting pan.
- Cook, stirring the squash occasionally, until the chicken breasts are just done, about 20 minutes. Remove the pan from the oven and remove the breasts from the pan. Tilt the roasting pan and spoon off most of the fat from the pan. Return the pan to the oven. Continue cooking until the chicken legs and the squash are done, about 10 minutes longer. Remove the chicken and squash from the pan.
- Pour off the fat from the roasting pan. Set the pan over moderate heat and add the water. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 2 tablespoons. Add any accumulated juices from the chicken. Spoon the sauce over the chicken.
ROASTED CHICKEN BREASTS & BUTTERNUT SQUASH & HERBED …
From myrecipes.com
DIJON CHICKEN WITH ROASTED BROCCOLI & BUTTERNUT SQUASH
From eatingwell.com
JAPANESE ROASTED KABOCHA SQUASH • JUST ONE COOKBOOK
From justonecookbook.com
ROASTED BUTTERNUT SQUASH SOUP - THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
ROASTED BUTTERNUT SQUASH – RANTS RAVES AND RECIPES
From rantsravesandrecipes.com
EASY HEALTHY CREAMY CHICKEN SOUP WITH PUREED BUTTERNUT SQUASH
From thekittchen.com
ONE PAN ROASTED CHICKEN THIGHS WITH BUTTERNUT SQUASH
From adorefoods.com
CHICKEN WITH BUTTERNUT SQUASH RECIPE - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
ROAST CHICKEN WITH BUTTERNUT SQUASH RECIPE | RECIPES.NET
From recipes.net
ROAST CHICKEN WITH BUTTERNUT SQUASH RECIPE | MYRECIPES
From myrecipes.com
ROASTED BUTTERNUT SQUASH - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
CHICKEN AND BUTTERNUT SQUASH SKILLET RECIPE — A FULL LIVING
From afullliving.com
AUTUMN ROASTED CHICKEN AND BUTTERNUT SQUASH SKILLET
From asimplepalate.com
CINNAMON ROASTED BUTTERNUT SQUASH - DELICIOUSLY SEASONED
From deliciouslyseasoned.com
ROAST CHICKEN WITH BUTTERNUT SQUASH - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
ROASTED BUTTERNUT SQUASH {WHOLE OR CUBED} - LITTLE PINE KITCHEN
From thelittlepine.com
MAPLE DIJON CHICKEN AND BUTTERNUT SQUASH DINNER
From thenaturalnurturer.com
VEGAN BUTTERNUT SQUASH SOUP RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
ROASTED CHICKEN WITH POTATOES AND BUTTERNUT SQUASH RECIPE
From wickedspatula.com
HOW TO PEEL AND CUT BUTTERNUT SQUASH - FLAVOR THE MOMENTS
From flavorthemoments.com
AUTUMN CHICKEN DINNER WITH ROASTED VEGETABLES - JULIA'S ALBUM
From juliasalbum.com
ROASTED CHICKEN WITH BUTTERNUT SQUASH AND KALE
From washingtonpost.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
