ROAST CHICKEN, BUTTERNUT SQUASH AND SWISS CHARD
This was a winning recipe from Hell's Kitchen 2011 and was published in People Magazine 8/8/2011. It has become one of our very favorite all-in-one dinners!! Absolutely delicious!!
Provided by Pianolady
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°.
- Season chicken with 1 teaspoon each salt, pepper and paprika.
- heat canola oil in a sauté pan.
- Sear chicken on each side for 5 minutes.
- Transfer skin side up to a rack set in a sheet pan.
- Roast until cooked through, 30 to 35 minutes.
- Add 2 tablespoons each salt and sugar plus squash to a large pot of boiling water. Cook for 10 minutes and drain.
- Place in a food processor. Add heavy cream, butter, cinnamon, 1 teaspoon salt and 1 1/2 teaspoon sugar. Process until smooth.
- Keep warm.
- Heat olive oil in a large pan. sauté onion until translucent, about 3 minutes.
- Add garlic and cook 1 minute.
- Add swiss chard. Add salt and pepper to taste. Add chicken stock.
- Boil, then cook until broth reduces by half.
- Spoon squash and swiss chard on plate. Top with chicken.
- Serve -- Yum!
SAUTéED WINTER SQUASH WITH SWISS CHARD, RED QUINOA AND ALEPPO PEPPER
Although any winter squash will be delicious, you do have to put some elbow grease into peeling and cutting the squash into small dice (no larger than 1/2 inch, and preferably smaller than that), so I recommend butternut, which is easiest to peel. Delicata, even easier to peel and dice, would be another good choice but you won't get the bright orange color, which is beautiful against the chopped blanched chard, whose stems lend texture to the dish. Red quinoa - just a sprinkling - makes a great finish, contributing another texture and more color. You can make a meal of the skillet combo if you top it with a poached egg, or you can serve it as a side dish.
Provided by Martha Rose Shulman
Categories dinner, vegetables, side dish
Time 35m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil while you strip leaves from chard ribs. Wash leaves in 2 changes of water and cut ribs into 1/4-inch dice. You should have about 1 cup diced chard ribs.
- When water comes to a boil salt generously and add chard leaves. Blanch just until wilted, about 1 minute. Transfer to a bowl of cold water, drain and squeeze out excess water, taking chard up by the handful. Chop medium-fine and set aside. You should have about 1 cup chopped blanched chard.
- In a large, heavy skillet heat 2 tablespoons olive oil over medium-high heat and add diced chard ribs. Sauté for 1 to 2 minutes and add squash. Allow to brown in the pan without stirring for a couple of minutes, then toss in the pan and sauté for 10 minutes, tossing or stirring in the pan occasionally. Season with salt and continue to cook, tossing or stirring in the pan occasionally, for another 8 to 10 minutes, until tender and lightly colored. Add remaining teaspoon of olive oil and garlic, chard and Aleppo pepper and toss together. Cook, stirring often, for another 3 to 4 minutes, until chard is evenly distributed throughout and garlic is fragrant. Add quinoa and toss together until evenly distributed and warmed through. Taste and adjust seasoning. Remove from heat and serve.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 9 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 782 milligrams, Sugar 5 grams
ROASTED BUTTERNUT SQUASH, WITH SWISS CHARD OR SPINACH
A wonderful, healthy, fall/winter meal! Butternut is roasted revealing it's sweetness. Encased with fresh greens barely cooked so the body can enjoy all the rich enzymes helping the body digest the heavy festive meals. Sprinkled with Pine nuts and dried cranberries for yumminess. Any Thanksgiving/Christmas table will stand out with this as a side or make a meal of it! You can easily half the recipe.
Provided by Rita1652
Categories Chard
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard. Cut squash into large chunks. Coat with olive oil. Season seasoned salt and and rosemary to taste and arrange on a parchment-lined baking sheet. Bake for about 45=60 minutes stir half way through, roast until well caramelized.
- Coat shallots and garlic with olive oil. Season to taste with seasoned salt and spread on a second lined baking sheet. Bake for about 30 minutes, or until well caramelized.
- If using Swiss chard stir fry the stems for 2-3 minutes. If using tender greens just toss into the hot butternut without cooking before serving to just wilt. Swiss chard, kale and or collards you just want to lightly cook or eat raw for the good for you enzymes. If you don`t like it firm and crisp go ahead and simmer until desired texture is reached.
- When squash, shallots, and garlic are done, toss with greens, tossed pine nuts, sage and cranberries. Serve immediately.
Nutrition Facts : Calories 47.2, Fat 1.2, SaturatedFat 0.1, Sodium 3.7, Carbohydrate 9.2, Fiber 1.4, Sugar 1.4, Protein 1.2
SHEET PAN MUSTARD CHICKEN WITH ROASTED BUTTERNUT SQUASH
This one-pan roasted chicken with butternut squash makes for a quick and easy fall dinner idea. You just need to toss everything together and bake!
Provided by Fioa
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
- Whisk 2 tablespoons olive oil, mustard, and apple cider in a bowl.
- Sprinkle chicken breasts with rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper. Place on one side of the baking sheet; brush with mustard mixture. Place butternut squash on the other side of the baking sheet; drizzle with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss until well coated.
- Roast in the preheated oven until squash is tender and chicken is golden, 35 to 40 minutes. Baste chicken with mustard mixture several times during roasting.
Nutrition Facts : Calories 343.7 calories, Carbohydrate 23.7 g, Cholesterol 67.2 mg, Fat 16.6 g, Fiber 3.7 g, Protein 26.3 g, SaturatedFat 2.7 g, Sodium 1127.5 mg, Sugar 4.7 g
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
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