MISO-BUTTER ROAST CHICKEN WITH ACORN SQUASH PANZANELLA
This Thanksgiving chicken comes with a crispy, craggy bread and squash salad which has all the buttery, herby flavor of classic stuffing.
Provided by Kendra Vaculin
Categories Thanksgiving The Way We're Cooking Now Dinner Chicken Squash Sage Rosemary Butter Pepper Apple Onion Vinegar White Wine Roast Peanut Free Tree Nut Free miso
Yield 4 servings
Number Of Ingredients 23
Steps:
- Chicken and panzanella:
- Pat chicken dry with paper towels, season all over with 2 tsp. salt, and tie legs together with kitchen twine. Let sit at room temperature 1 hour.
- Meanwhile, halve squash and scoop out seeds. Run a vegetable peeler along ridges of squash halves to remove skin. Cut each half into ½"-thick wedges; arrange on a rimmed baking sheet.
- Combine sage, rosemary, and 6 Tbsp. melted butter in a large bowl; pour half of mixture over squash on baking sheet. Sprinkle squash with allspice, red pepper flakes, and ½ tsp. salt and season with black pepper; toss to coat.
- Add bread, apples, oil, and ¼ tsp. salt to remaining herb butter in bowl; season with black pepper and toss to combine. Set aside.
- Place onion and vinegar in a small bowl; season with salt and toss to coat. Let sit, tossing occasionally, until ready to serve.
- Place a rack in middle and lower third of oven; preheat to 425°F. Mix miso and 3 Tbsp. room-temperature butter in a small bowl until smooth. Pat chicken dry with paper towels, then rub or brush all over with miso butter. Place chicken in a large cast-iron skillet and roast on middle rack until an instant-read thermometer inserted into the thickest part of breast registers 155°F, 50-60 minutes. (Temperature will climb to 165°F while chicken rests.) Let chicken rest in skillet at least 5 minutes, then transfer to a plate; reserve skillet.
- Meanwhile, roast squash on lower rack until mostly tender, about 25 minutes. Remove from oven and scatter reserved bread mixture over, spreading into as even a layer as you can manage. Return to oven and roast until bread is golden brown and crisp and apples are tender, about 15 minutes. Remove from oven, drain pickled onions, and toss to combine. Transfer to a serving dish.
- Gravy and assembly:
- Using your fingers, mash flour and butter in a small bowl to combine.
- Set reserved skillet with chicken drippings over medium heat. You should have about ¼ cup, but a little over or under is all good. (If you have significantly more, drain off and set excess aside.) Add wine and cook, stirring often and scraping up any browned bits with a wooden spoon, until bits are loosened and wine is reduced by about half (you should be able to smell the wine), about 2 minutes. Add butter mixture; cook, stirring often, until a smooth paste forms, about 2 minutes. Add broth and any reserved drippings and cook, stirring constantly, until combined and thickened, 6-8 minutes. Remove from heat and stir in miso. Taste and season with salt and black pepper.
- Serve chicken with gravy and squash panzanella alongside.
ROASTED BUTTERNUT SQUASH PANZANELLA
Squash was a hard sell with my family until I paired it with pumpkin seeds, cranberries and horseradish. Now they love it! -Devon Delaney, Westport, Connecticut
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Place bread cubes in a 15x10x1-in. baking pan; toss with 2 tablespoons oil. Bake 10-15 minutes or until toasted, stirring twice., Place squash in a greased 15x10x1-in. baking pan. Mix seasonings and remaining 3 tablespoons oil; drizzle over squash and toss to coat. Roast 35-45 minutes or until tender and lightly browned, stirring occasionally., In a large bowl, combine bread cubes, squash, pumpkin seeds, cranberries and shallots. In a small saucepan, combine the first 6 dressing ingredients; heat through, stirring to blend. Remove from heat; gradually whisk in oil until blended., Drizzle 1/2 cup dressing over salad and toss to combine. (Save remaining dressing for another use.)
Nutrition Facts : Calories 407 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 387mg sodium, Carbohydrate 54g carbohydrate (19g sugars, Fiber 8g fiber), Protein 9g protein.
MISO-BUTTER PASTA WITH BUTTERNUT SQUASH
A true love match, miso and butter create a simple yet deeply flavorful pasta that hits all the right notes: sweet, salty and savory. Smashed garlic cloves roast with the squash to gently flavor it, then become silky-soft treasures you'll discover while eating. Finishing the dish with lime cuts through the richness of the butter, but you can use lemon, too. Try using other vegetables like eggplant, pumpkin or carrots to make this dish your own. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Yasmin Fahr
Categories pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 450 degrees. On a sheet pan, mash together the butter and miso. Add the garlic and squash, drizzle with 1 tablespoon olive oil, and toss to coat with the miso-butter mixture. Sprinkle 1 teaspoon salt and season with pepper. Cook until easily pierced with a fork and the raw taste is gone, 25 to 30 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta, adjusting the heat to maintain a gentle boil, and cook until just shy of al dente. Reserve 1 cup pasta water, then drain the noodles. If done before the squash, drizzle with olive oil to prevent the noodles from sticking together. Leave in the sink to drain.
- When the squash is done, return the pasta to the pot over low heat. Scrape in squash, garlic and any liquid that accumulated, then add the Parmesan and 1/2 cup pasta water, stirring well until the noodles have a light sheen to them. If it appears dry, add more pasta water a tablespoon at a time until you reach your desired consistency. Stir in the lime zest and juice, season to taste with salt, and top with pepper and red-pepper flakes, if using. Serve with extra cheese.
MISO BUTTER ROASTED CHICKEN
I love this recipe for its simple front-end prep. Spatchcock the chicken yourself or ask your butcher to spatchcock it for you. Then the only work left to do is to chop the veggies. Once it's in the oven, there's ample time to set the table and talk. -Stefanie Schaldenbrand, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Mix mushrooms, potatoes, Brussels sprouts and garlic; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Place in a shallow roasting pan. , Place chicken on a work surface, breast side down and tail end facing you. Using kitchen shears, cut along each side of backbone; discard backbone. Turn chicken over so breast side is up; flatten by pressing down firmly on breastbone until it cracks. Place chicken on a rack over vegetables. Twist and tuck wings under to secure in place. Combine butter and miso paste; spread over skin (mixture will be thick). , Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 1-3/4 hours, covering loosely with foil after 45 minutes of cooking. (Miso mixture on chicken will appear very dark while roasting.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken. If desired, top with additional fresh thyme.
Nutrition Facts : Calories 653 calories, Fat 37g fat (13g saturated fat), Cholesterol 170mg cholesterol, Sodium 912mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 4g fiber), Protein 54g protein.
More about "miso butter roast chicken with acorn squash panzanella food"
MISO-MAPLE ROASTED ACORN SQUASH - FAMILYSTYLE FOOD
From familystylefood.com
CHICKEN PANZANELLA | CHICKEN RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
ROAST CHICKEN WITH ASPARAGUS PANZANELLA RECIPE - SERIOUS EATS
From seriouseats.com
MISO-BUTTER CHICKEN WITH GARLIC PAN SAUCE - NERDS WITH KNIVES
From nerdswithknives.com
MISO-BUTTER ROAST CHICKEN WITH ACORN SQUASH PANZANELLA
From copymethat.com
ROAST CHICKEN WITH HOT MISO BUTTER RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED CHICKEN AND SQUASH PANZANELLA - WOMAN'S DAY
From womansday.com
MISO BUTTER ROASTED CHICKEN - THERESCIPES.INFO
From therecipes.info
MISO ROASTED BUTTERNUT SQUASH - FOODIECRUSH
From foodiecrush.com
ONE-PAN ROASTED BUTTERNUT SQUASH & CHICKEN DINNER
From urbanfoodiekitchen.com
ROAST CHICKEN WITH PANZANELLA - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
BAKED ACORN SQUASH WITH MISO BUTTER AND WALNUTS – MINCED
From mincedblog.com
MISO ROASTED WHOLE CHICKEN : OPTIMAL RESOLUTION LIST
From recipeschoice.com
MISO-BUTTER ROAST CHICKEN WITH ACORN SQUASH PANZANELLA
From headtopics.com
MISO MAPLE BUTTER ROAST CHICKEN - ADVENTURES IN COOKING
From adventuresincooking.com
MISO BUTTER ROASTED CHICKEN - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CAST-IRON ROAST CHICKEN WITH WINTER SQUASH, RED ONIONS, AND …
From bonappetit.com
ONE PAN MISO-HONEY ROASTED CHICKEN AND VEGETABLES
From sweetpeasandsaffron.com
A.O.C. ROAST CHICKEN WITH PANZANELLA - PANTRY NO. 7
From pantryno7.com
CHICKEN & BUTTERNUT SQUASH PANZANELLA - MEAL KIT DELIVERY
From makegoodfood.ca
MISO-BUTTER ROAST CHICKEN WITH ACORN SQUASH PANZANELLA RECIPE ...
From getrecipecart.com
ROASTED ACORN SQUASH WITH MISO GLAZE » AN INSPIRED KITCHEN
From aninspiredkitchen.com
77 BEST CHICKEN RECIPES FOR DINNER TONIGHT | EPICURIOUS
From epicurious.com
MISO-BUTTER ROAST CHICKEN WITH ACORN SQUASH PANZANELLA
From pinterest.com
ROAST CHICKEN WITH PANZANELLA RECIPE - MARIO BATALI | FOOD & WINE
From foodandwine.com
MISO-BUTTER ROAST CHICKEN WITH ACORN SQUASH PANZANELLA
From pinterest.com.au
BEST ROASTED SQUASH PANZANELLA RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
MISO BUTTER ROAST CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
ONE PAN MISO ROAST CHICKEN DINNER
From more.ctv.ca
ROAST CHICKEN WITH MISO PASTE – HERBMARK
From herbmark.uk
MISO BUTTER ROAST CHICKEN WITH ACORN SQUASH PANZANELLA
From faqrecipes.com
MISO-BUTTER ROAST CHICKEN WITH ACORN SQUASH PANZANELLA
From punchfork.com
MISO-BUTTER ROAST CHICKEN WITH ACORN SQUASH PANZANELLA
From pinterest.com.au
CHICKEN & BUTTERNUT SQUASH PANZANELLA - MEAL KIT DELIVERY
From makegoodfood.ca
ROASTED CHICKEN AND ACORN SQUASH WITH SUMAC BROWN BUTTER
From foodandwine.com
ROAST CHICKEN WITH ASPARAGUS PANZANELLA (OR, THE SECRET TO …
From seriouseats.com
ONE POT ROAST CHICKEN AND ACORN SQUASH - MAMA LOVES FOOD
From mamalovesfood.com
ROASTED MISO BUTTER CHICKEN - GRITS AND CHOPSTICKS
From gritsandchopsticks.com
MISO BUTTER CHICKEN - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
ROASTED DELICATA SQUASH WITH MISO BUTTER • THE BOJON GOURMET
From bojongourmet.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