DisclaimerTerms Of UseGDPR PolicyCookie Policy

juliesdish

Sheet Pan Maple Roasted Butternut Squash & Chicken Delight

by
- 4 bone-in, skin-on chicken thighs - 1 medium butternut squash, peeled and cubed - 2 tablespoons olive oil - 1/4 cup pure maple syrup - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - Salt and pepper to taste - 2 cups fresh kale, stems removed and roughly chopped - 2 tablespoons apple cider vinegar - Optional: Chopped pecans for garnish Gathering the right ingredients is key to a great meal. I love using bone-in, skin-on chicken thighs. They stay juicy and full of flavor. Butternut squash adds a sweet, nutty taste that pairs well with the chicken. Olive oil helps everything roast nicely. Pure maple syrup is a must for that sweet glaze. Spices play a big role, too. Cinnamon brings warmth, while nutmeg adds depth. Don’t forget salt and pepper; they enhance all the flavors. For a twist, I often add kale, which cooks down nicely. A splash of apple cider vinegar brightens the dish. If you want a crunch, sprinkle chopped pecans on top. With these ingredients, you set the stage for a delightful meal that shines in taste and presentation. First, preheat your oven to 425°F (220°C). This helps the chicken and squash cook evenly. Next, take your medium butternut squash and peel it. Cut it into small cubes. Aim for pieces about an inch in size. This ensures they roast well and get tender. In a large bowl, toss the butternut squash cubes with 1 tablespoon of olive oil. Add 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and a pinch of salt and pepper. Mix well so all pieces are coated. This blend of spices adds warmth and flavor. Now, take your chicken thighs and add them to the same bowl. Pour in 1/4 cup of pure maple syrup and the remaining tablespoon of olive oil. Sprinkle more salt and pepper. Mix until the chicken is well coated. The maple syrup gives a sweet glaze that pairs nicely with the squash. Arrange the seasoned butternut squash on one side of a large sheet pan. Place the chicken thighs on the other side, skin-side up. This setup allows everything to cook evenly. Roast them in the preheated oven for about 25 minutes. After 25 minutes, remove the pan from the oven. Scatter 2 cups of fresh, chopped kale over the chicken and squash. Drizzle 2 tablespoons of apple cider vinegar over the kale. Return the pan to the oven and roast for an additional 10-15 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the squash should be tender. Once done, take the pan out of the oven. Let it cool for a few minutes before serving. For an extra crunch, sprinkle chopped pecans on top. Enjoy this delightful dish! To get the best roast, aim for 425°F (220°C). This heat cooks the chicken well and makes the squash tender. After 25 minutes, check if the chicken is ready. Use a meat thermometer to see if it hits 165°F (74°C). This ensures it is safe to eat. Want more flavor? You can add spices like garlic powder or smoked paprika. These will give a new taste. Fresh herbs like thyme or rosemary can also boost flavor. Just toss them in with the chicken and squash before roasting. Serve straight from the pan for a cozy look. This makes it easy and fun for everyone. For a fancier touch, plate the chicken and squash on separate dishes. Drizzle with extra maple syrup for a shiny finish. You could also sprinkle chopped pecans on top for a crunchy texture. {{image_2}} You can switch the chicken thighs with chicken breasts. Chicken breasts cook faster and stay juicy if not overcooked. If you prefer turkey, use turkey thighs. They have a rich flavor and pair well with maple syrup. Seasonal veggies can add a twist. Try sweet potatoes or carrots for a different taste. You can also use Brussels sprouts for a hearty side. If you want greens other than kale, try spinach or Swiss chard. Both add great color and nutrients. To change the flavor, add different syrups. Try honey for a floral note or agave for a milder sweetness. You can also use balsamic vinegar instead of apple cider vinegar for a tangy kick. Adding citrus, like orange or lemon zest, can brighten the dish. Fresh fruit, such as apples or pears, can also boost sweetness. To store your sheet pan maple roasted butternut squash and chicken, let it cool first. Cooling helps prevent sogginess. Place leftover food in an airtight container. Glass containers work best but plastic is fine too. Label the container with the date to keep track of freshness. When reheating, use the oven for best results. Preheat your oven to 350°F (175°C). Place the chicken and squash on a baking sheet. Heat for about 15-20 minutes until warmed through. This method keeps the chicken skin crispy and the squash tender. You can also use a microwave, but it may lose some texture. To freeze, let the dish cool completely. Divide it into single portions for easy use. Use freezer-safe containers or bags. Squeeze out air before sealing. For thawing, move the portions to the fridge overnight. Reheat in the oven or microwave when ready to eat. This keeps the flavors and texture intact. Cook bone-in, skin-on chicken thighs at 425°F (220°C) for 25 to 30 minutes. Use a meat thermometer to check for doneness. The internal temperature should reach 165°F (74°C). This ensures the chicken is safe to eat and juicy. Yes, you can prep this dish ahead. Cut the butternut squash and store it in the fridge. You can also marinate the chicken with maple syrup and spices a day before. Keep the chicken covered in the fridge. Pair this dish with a fresh salad or roasted vegetables. A simple green salad with vinaigrette works well. You could also add grains like quinoa or brown rice for extra texture. Consider serving it with crusty bread for a hearty meal. This article guided you through creating a delicious maple roasted chicken and butternut squash dish. We covered key ingredients, step-by-step instructions, and tips for perfect roasting. You can have fun with variations and storage ideas, making your meal prep easier. Embrace this recipe’s flexibility and make it your own. Enjoy the warmth and flavors that come from this dish. Cooking should be simple and enjoyable for everyone. Happy roasting!

WANT TO SAVE THIS RECIPE?

If you’re craving a simple, tasty meal, you’ll love my Sheet Pan Maple Roasted Butternut Squash & Chicken Delight. This dish combines juicy chicken thighs with sweet butternut squash, all drizzled in maple syrup. It’s an easy one-pan wonder that’s perfect for busy weeknights. In this post, I’ll guide you through the steps for a delicious dinner that’s both nutritious and satisfying. Let’s dive in and get cooking!

Ingredients

Main Ingredients

– 4 bone-in, skin-on chicken thighs

– 1 medium butternut squash, peeled and cubed

– 2 tablespoons olive oil

– 1/4 cup pure maple syrup

Spices and Seasonings

– 1 teaspoon cinnamon

– 1/2 teaspoon nutmeg

– Salt and pepper to taste

Optional Ingredients

– 2 cups fresh kale, stems removed and roughly chopped

– 2 tablespoons apple cider vinegar

– Optional: Chopped pecans for garnish

Gathering the right ingredients is key to a great meal. I love using bone-in, skin-on chicken thighs. They stay juicy and full of flavor. Butternut squash adds a sweet, nutty taste that pairs well with the chicken. Olive oil helps everything roast nicely. Pure maple syrup is a must for that sweet glaze.

Spices play a big role, too. Cinnamon brings warmth, while nutmeg adds depth. Don’t forget salt and pepper; they enhance all the flavors. For a twist, I often add kale, which cooks down nicely. A splash of apple cider vinegar brightens the dish. If you want a crunch, sprinkle chopped pecans on top.

With these ingredients, you set the stage for a delightful meal that shines in taste and presentation.

Step-by-Step Instructions

Prepping the Oven and Ingredients

First, preheat your oven to 425°F (220°C). This helps the chicken and squash cook evenly. Next, take your medium butternut squash and peel it. Cut it into small cubes. Aim for pieces about an inch in size. This ensures they roast well and get tender.

Seasoning the Vegetables and Chicken

In a large bowl, toss the butternut squash cubes with 1 tablespoon of olive oil. Add 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and a pinch of salt and pepper. Mix well so all pieces are coated. This blend of spices adds warmth and flavor.

Now, take your chicken thighs and add them to the same bowl. Pour in 1/4 cup of pure maple syrup and the remaining tablespoon of olive oil. Sprinkle more salt and pepper. Mix until the chicken is well coated. The maple syrup gives a sweet glaze that pairs nicely with the squash.

Roasting Process

Arrange the seasoned butternut squash on one side of a large sheet pan. Place the chicken thighs on the other side, skin-side up. This setup allows everything to cook evenly. Roast them in the preheated oven for about 25 minutes.

After 25 minutes, remove the pan from the oven. Scatter 2 cups of fresh, chopped kale over the chicken and squash. Drizzle 2 tablespoons of apple cider vinegar over the kale. Return the pan to the oven and roast for an additional 10-15 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the squash should be tender.

Once done, take the pan out of the oven. Let it cool for a few minutes before serving. For an extra crunch, sprinkle chopped pecans on top. Enjoy this delightful dish!

Tips & Tricks

Achieving Perfect Roasting

To get the best roast, aim for 425°F (220°C). This heat cooks the chicken well and makes the squash tender. After 25 minutes, check if the chicken is ready. Use a meat thermometer to see if it hits 165°F (74°C). This ensures it is safe to eat.

Flavor Enhancements

Want more flavor? You can add spices like garlic powder or smoked paprika. These will give a new taste. Fresh herbs like thyme or rosemary can also boost flavor. Just toss them in with the chicken and squash before roasting.

Presentation Suggestions

Serve straight from the pan for a cozy look. This makes it easy and fun for everyone. For a fancier touch, plate the chicken and squash on separate dishes. Drizzle with extra maple syrup for a shiny finish. You could also sprinkle chopped pecans on top for a crunchy texture.

Variations

Alternative Proteins

You can switch the chicken thighs with chicken breasts. Chicken breasts cook faster and stay juicy if not overcooked. If you prefer turkey, use turkey thighs. They have a rich flavor and pair well with maple syrup.

Vegetable Alternatives

Seasonal veggies can add a twist. Try sweet potatoes or carrots for a different taste. You can also use Brussels sprouts for a hearty side. If you want greens other than kale, try spinach or Swiss chard. Both add great color and nutrients.

Flavor Profile Changes

To change the flavor, add different syrups. Try honey for a floral note or agave for a milder sweetness. You can also use balsamic vinegar instead of apple cider vinegar for a tangy kick. Adding citrus, like orange or lemon zest, can brighten the dish. Fresh fruit, such as apples or pears, can also boost sweetness.

Storage Info

Storage Guidelines

To store your sheet pan maple roasted butternut squash and chicken, let it cool first. Cooling helps prevent sogginess. Place leftover food in an airtight container. Glass containers work best but plastic is fine too. Label the container with the date to keep track of freshness.

Reheating Instructions

When reheating, use the oven for best results. Preheat your oven to 350°F (175°C). Place the chicken and squash on a baking sheet. Heat for about 15-20 minutes until warmed through. This method keeps the chicken skin crispy and the squash tender. You can also use a microwave, but it may lose some texture.

Freezing Tips

To freeze, let the dish cool completely. Divide it into single portions for easy use. Use freezer-safe containers or bags. Squeeze out air before sealing. For thawing, move the portions to the fridge overnight. Reheat in the oven or microwave when ready to eat. This keeps the flavors and texture intact.

FAQs

How long to cook chicken thighs in the oven?

Cook bone-in, skin-on chicken thighs at 425°F (220°C) for 25 to 30 minutes. Use a meat thermometer to check for doneness. The internal temperature should reach 165°F (74°C). This ensures the chicken is safe to eat and juicy.

Can I prep this dish ahead of time?

Yes, you can prep this dish ahead. Cut the butternut squash and store it in the fridge. You can also marinate the chicken with maple syrup and spices a day before. Keep the chicken covered in the fridge.

What to serve with maple roasted chicken and squash?

Pair this dish with a fresh salad or roasted vegetables. A simple green salad with vinaigrette works well. You could also add grains like quinoa or brown rice for extra texture. Consider serving it with crusty bread for a hearty meal.

This article guided you through creating a delicious maple roasted chicken and butternut squash dish. We covered key ingredients, step-by-step instructions, and tips for perfect roasting. You can have fun with variations and storage ideas, making your meal prep easier.

Embrace this recipe’s flexibility and make it your own. Enjoy the warmth and flavors that come from this dish. Cooking should be simple and enjoyable for everyone. Happy roasting!

- 4 bone-in, skin-on chicken thighs - 1 medium butternut squash, peeled and cubed - 2 tablespoons olive oil - 1/4 cup pure maple syrup - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - Salt and pepper to taste - 2 cups fresh kale, stems removed and roughly chopped - 2 tablespoons apple cider vinegar - Optional: Chopped pecans for garnish Gathering the right ingredients is key to a great meal. I love using bone-in, skin-on chicken thighs. They stay juicy and full of flavor. Butternut squash adds a sweet, nutty taste that pairs well with the chicken. Olive oil helps everything roast nicely. Pure maple syrup is a must for that sweet glaze. Spices play a big role, too. Cinnamon brings warmth, while nutmeg adds depth. Don’t forget salt and pepper; they enhance all the flavors. For a twist, I often add kale, which cooks down nicely. A splash of apple cider vinegar brightens the dish. If you want a crunch, sprinkle chopped pecans on top. With these ingredients, you set the stage for a delightful meal that shines in taste and presentation. First, preheat your oven to 425°F (220°C). This helps the chicken and squash cook evenly. Next, take your medium butternut squash and peel it. Cut it into small cubes. Aim for pieces about an inch in size. This ensures they roast well and get tender. In a large bowl, toss the butternut squash cubes with 1 tablespoon of olive oil. Add 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and a pinch of salt and pepper. Mix well so all pieces are coated. This blend of spices adds warmth and flavor. Now, take your chicken thighs and add them to the same bowl. Pour in 1/4 cup of pure maple syrup and the remaining tablespoon of olive oil. Sprinkle more salt and pepper. Mix until the chicken is well coated. The maple syrup gives a sweet glaze that pairs nicely with the squash. Arrange the seasoned butternut squash on one side of a large sheet pan. Place the chicken thighs on the other side, skin-side up. This setup allows everything to cook evenly. Roast them in the preheated oven for about 25 minutes. After 25 minutes, remove the pan from the oven. Scatter 2 cups of fresh, chopped kale over the chicken and squash. Drizzle 2 tablespoons of apple cider vinegar over the kale. Return the pan to the oven and roast for an additional 10-15 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the squash should be tender. Once done, take the pan out of the oven. Let it cool for a few minutes before serving. For an extra crunch, sprinkle chopped pecans on top. Enjoy this delightful dish! To get the best roast, aim for 425°F (220°C). This heat cooks the chicken well and makes the squash tender. After 25 minutes, check if the chicken is ready. Use a meat thermometer to see if it hits 165°F (74°C). This ensures it is safe to eat. Want more flavor? You can add spices like garlic powder or smoked paprika. These will give a new taste. Fresh herbs like thyme or rosemary can also boost flavor. Just toss them in with the chicken and squash before roasting. Serve straight from the pan for a cozy look. This makes it easy and fun for everyone. For a fancier touch, plate the chicken and squash on separate dishes. Drizzle with extra maple syrup for a shiny finish. You could also sprinkle chopped pecans on top for a crunchy texture. {{image_2}} You can switch the chicken thighs with chicken breasts. Chicken breasts cook faster and stay juicy if not overcooked. If you prefer turkey, use turkey thighs. They have a rich flavor and pair well with maple syrup. Seasonal veggies can add a twist. Try sweet potatoes or carrots for a different taste. You can also use Brussels sprouts for a hearty side. If you want greens other than kale, try spinach or Swiss chard. Both add great color and nutrients. To change the flavor, add different syrups. Try honey for a floral note or agave for a milder sweetness. You can also use balsamic vinegar instead of apple cider vinegar for a tangy kick. Adding citrus, like orange or lemon zest, can brighten the dish. Fresh fruit, such as apples or pears, can also boost sweetness. To store your sheet pan maple roasted butternut squash and chicken, let it cool first. Cooling helps prevent sogginess. Place leftover food in an airtight container. Glass containers work best but plastic is fine too. Label the container with the date to keep track of freshness. When reheating, use the oven for best results. Preheat your oven to 350°F (175°C). Place the chicken and squash on a baking sheet. Heat for about 15-20 minutes until warmed through. This method keeps the chicken skin crispy and the squash tender. You can also use a microwave, but it may lose some texture. To freeze, let the dish cool completely. Divide it into single portions for easy use. Use freezer-safe containers or bags. Squeeze out air before sealing. For thawing, move the portions to the fridge overnight. Reheat in the oven or microwave when ready to eat. This keeps the flavors and texture intact. Cook bone-in, skin-on chicken thighs at 425°F (220°C) for 25 to 30 minutes. Use a meat thermometer to check for doneness. The internal temperature should reach 165°F (74°C). This ensures the chicken is safe to eat and juicy. Yes, you can prep this dish ahead. Cut the butternut squash and store it in the fridge. You can also marinate the chicken with maple syrup and spices a day before. Keep the chicken covered in the fridge. Pair this dish with a fresh salad or roasted vegetables. A simple green salad with vinaigrette works well. You could also add grains like quinoa or brown rice for extra texture. Consider serving it with crusty bread for a hearty meal. This article guided you through creating a delicious maple roasted chicken and butternut squash dish. We covered key ingredients, step-by-step instructions, and tips for perfect roasting. You can have fun with variations and storage ideas, making your meal prep easier. Embrace this recipe’s flexibility and make it your own. Enjoy the warmth and flavors that come from this dish. Cooking should be simple and enjoyable for everyone. Happy roasting!

Sheet Pan Maple Roasted Butternut Squash & Chicken

Delight in the flavors of fall with this Autumn Harvest Sheet Pan Maple Chicken & Butternut Squash recipe. Juicy chicken thighs paired with sweet butternut squash and fresh kale make for a simple yet delicious meal. In just 45 minutes, you'll create a warm and comforting dish that's perfect for any gathering. Click to explore this easy recipe and bring the taste of autumn to your table!
Print Recipe Pin Recipe

Ingredients
  

4 bone-in, skin-on chicken thighs

1 medium butternut squash, peeled and cubed

2 tablespoons olive oil

1/4 cup pure maple syrup

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Salt and pepper to taste

2 cups fresh kale, stems removed and roughly chopped

2 tablespoons apple cider vinegar

Optional: Chopped pecans for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, cinnamon, nutmeg, and a pinch of salt and pepper. Spread it evenly across one side of a large sheet pan.

      In the same bowl, combine the chicken thighs with the maple syrup, 1 tablespoon of olive oil, and a bit more salt and pepper. Coat the thighs thoroughly and place them on the other side of the sheet pan, skin-side up.

        Roast the chicken and squash in the preheated oven for about 25 minutes.

          After 25 minutes, remove the pan and scatter the fresh kale over the chicken and squash. Drizzle the apple cider vinegar over the kale and return the pan to the oven.

            Continue roasting for an additional 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the squash is tender.

              Once done, remove the pan from the oven and allow to cool for a few minutes before serving.

                Optional: Sprinkle chopped pecans over the dish for an added crunch.

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings

                    - Presentation Tips: Serve directly from the sheet pan for a rustic feel, or plate the chicken and squash with kale on individual plates. Drizzle with extra maple syrup if desired for a glossy finish!

                      WANT TO SAVE THIS RECIPE?

                      Leave a Comment

                      Recipe Rating