APPLE CIDER CHICKEN WITH BUTTERNUT SQUASH
Quick, easy, one pan apple cider chicken with butternut squash, apples, and thyme, cooked in an apple cider sauce. Serve this fall meal in just 40 minutes.
Provided by Sam | Ahead of Thyme
Categories Chicken
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 420F.
- . Pat dry each chicken breast with a paper towel completely before adding seasoning. This helps create extra crispy skin when searing and roasting.
- Season the chicken. In a small bowl, combine olive oil, paprika, salt and pepper in a small bowl and mix well with a spoon to combine. Generously smear the seasoning mixture over the chicken breasts and let it rest on a clean plate for at least 15 minutes.
- Sear the chicken. Heat an oven-safe or cast-iron skillet on the stove for 5 minutes over medium high heat. Once the skillet is sizzling hot, sear the chicken breasts by placing them skin side down until the skin turns brown, about 4-5 minutes. Transfer the chicken breasts on a plate to rest.
- Prepare apple cider sauce. On the same skillet, turn down the heat to medium and add apple cider, butter, mustard, brown sugar, and soy sauce. Stir to combine. Bring the sauce mixture to a simmer and stir until it forms a smooth texture. Remove from heat and transfer the chicken breasts back to the skillet with the skin side up.
- Prepare butternut squash. In a large mixing bowl, add butternut squash, sliced apples, thyme, and remaining tablespoon of olive oil. Toss to combine. If using frozen butternut squash, make sure to defrost first and pat dry to remove excess water. Transfer the butternut squash and apple mixture to the skillet and spread it around the chicken.
- Bake. Transfer the entire skillet into the preheated oven and bake for 20 minutes until the skin is crispy and golden brown and the internal temperature for the chicken reaches 165F on a meat thermometer.
- Serve. Serve the chicken and butternut squash on a plate and drizzle some apple cider sauce from the skillet on top.
Nutrition Facts : ServingSize 1 serving, Calories 422 calories, Sugar 10.3 g, Sodium 1369.2 mg, Fat 15.1 g, SaturatedFat 7.5 g, TransFat 0 g, Carbohydrate 16.6 g, Fiber 2.1 g, Protein 53.8 g, Cholesterol 176.5 mg
CURRIED BUTTERNUT SQUASH-APPLE STEW
A sweet-savory vegetarian stew, full of vitamins, that can also be served over rice. I have served this with a bowl of deli-roasted chicken, diced, for non-vegetarian guests, so this would make an ideal buffet offering for a mixed group. Homemade naan bread and grapes make good accompaniments.
Provided by La Dilettante
Categories Stew
Time 1h20m
Yield 12 3/4 cup servings, 12 serving(s)
Number Of Ingredients 15
Steps:
- Rub flesh of squash with olive oil and roast cut side down at 350 until fork-tender, about 45 minutess. Remove from oven and let cool.
- While squash is roasting,, heat oil in soup pot and saute' onions, celery, and garlic until tender. Add flour, curry powder, salt, and pepper, then broth.
- Add apples and bring to boil. Reduce heat to simmer, and add cooked flesh of squash that has been removed from skin with a melon baller or spoon.
- Simmer for 15 minutes, until apples are soft. Serve topped with yogurt, cashews, green onions, and bananas.
Nutrition Facts : Calories 107.7, Fat 3.7, SaturatedFat 0.5, Sodium 9.2, Carbohydrate 19.6, Fiber 3.5, Sugar 5.5, Protein 1.6
'WELCOME FALL' ROASTED CHICKEN AND BUTTERNUT SQUASH
Great meal to warm the house and welcome fall with the smells and flavors of the season! Chicken roasts with butternut squash, apple cider, and garlic. Even the kids will love the sweet fall flavor of the chicken and vegetables! Yields 2 large servings. As this dish cools on the table, the liquid and vegetables become wonderfully syrupy!
Provided by STACIE78
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h25m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine squash, red potatoes, carrots, shallots, and garlic in a 9x13-inch baking dish. Pour apple cider over the vegetables and drizzle with olive oil and honey. Sprinkle with pumpkin pie spice; stir to coat vegetables. Rub chicken legs with unsalted butter and place atop vegetables. Sprinkle chicken with salt and black pepper. Cover dish with aluminum foil.
- Place into the preheated oven, turn oven temperature down to 350 degrees F (175 degrees C), and bake for 45 minutes. Remove aluminum foil, return to oven, and bake until chicken skin is crisp and brown, about 15 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 1001.4 calories, Carbohydrate 118.1 g, Cholesterol 142.9 mg, Fat 39.9 g, Fiber 11.7 g, Protein 47.6 g, SaturatedFat 11.2 g, Sodium 211.1 mg, Sugar 34.9 g
SWEET BUTTERNUT SQUASH WITH APPLES
A great mix of fall flavors and crockpot simple to boot! This makes a fabulous side dish for pork or chicken and the kids will love it. Feel free to sub vegan margarine for the butter and this turns into a great vegan dish!!! This is best served warm, not hot. The cranberries add an amazing tart dimension to this dish and make it quite festive. Perfect for Thanksgiving, as it can cook all morning in the crockpot. . .SO EASY! For those of you who have a Trader Joes, they sell precut butternut squash!
Provided by januarybride
Categories Vegetable
Time 5h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cut squash in half and remove seeds, soft pulp, and fibers. Then peel the squash and place it cut side down on a cutting board. Cut in half length-wise and then cut into into 1/2-inch slices.
- Peel and core the apples; cut in 1/2-inch slices.
- Combine the cider, marmalade, melted butter, sugar, flour, salt and spice.
- Layer half of the butternut squash in the bottom of the crockpot; top with one half of the apple slices, one half of the pineapple and half of the sugar and spice mixture. Repeat layers.
- Cover and cook on HIGH for 1 hour, then switch to LOW and cook 4 hours longer, or until butternut squash is tender. Add in the cranberries, give it a stir, and turn off the crockpot to let it cool for about 45 minutes.
- Serve with a dollop of whipped cream and some chopped walnuts if you like.
Nutrition Facts : Calories 365.9, Fat 12, SaturatedFat 7.4, Cholesterol 30.5, Sodium 411.9, Carbohydrate 68.7, Fiber 8.7, Sugar 35.1, Protein 3.6
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