'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 Butternut Squash Recipes
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
'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 Butternut Squash Recipes
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
ROASTED BUTTERNUT SQUASH AND CHICKEN BISQUE
A delicious and creamy fall favorite. I came up with this recipe on my own, but it was definitely influenced by the plethora of delicious butternut squash soups I've tried before. Hope you enjoy!
Provided by babygirl6109
Categories Low Cholesterol
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Cut each squash in half length wise and remove seeds. Place squash flesh side down on a greased cookie sheet. Bake for 45-60 minutes or until skin side is brown and bubbly and flesh side is golden brown.
- While squash is roasting, peel and cube onion, chop celery, peel and halve garlic cloves, and peel and chop carrots. (It doesn't really matter how big you make everything, because it gets blended later. The only thing to keep in mind is the bigger the pieces, the longer it takes to get cook.).
- Melt the butter in a large stock pot. Add the onion, celery, and garlic. Cook until everything is beginning to get soft and has a little color. Add stock and bring to a boil. Add carrots. Reduce heat and simmer until carrots begin to soften.
- At this point, you have 2 options. The chicken can be blended along with everything else (sounds a little weird, but I promise it is delicious), or you can add the chicken after blending. If you are going to blend the chicken: Cube it (again size isn't a huge issue for this option) and add it to the simmering pot. Simmer until the chicken is cooked through and the carrots are soft.
- Take squash out of oven and let cool until you can handle it. Using a spoon, scoop the cooked flesh out of the skin. Add it to the simmering pot. Simmer until the squash has broken down. Remove from heat and let cool slightly.
- In small batches, blend soup until smooth. (Because you are blending something hot, you will want to take the center out of the lid of your blender to vent it. Cover the hole by holding a folded up kitchen towel over it.) Once you've got all of it blended, put the blended soup back in the pot.
- If you didn't blend the chicken, this is where you would cube it small and add it in, simmering until it's cooked through.
- Add salt and pepper to taste. At this point, I add brown sugar, but you don't have to. Also, you can add whipping cream, but I find it's creamy enough without it and I don't miss it.
Nutrition Facts : Calories 174.3, Fat 2.8, SaturatedFat 1.4, Cholesterol 27, Sodium 83.1, Carbohydrate 29, Fiber 5.1, Sugar 8.6, Protein 11.2
AUTUMN CHICKEN AND BUTTERNUT SQUASH STEW
This recipe is from Green Mountain at Fox Run.It's a a fitness and healthy weight loss retreat for women only (a weight loss camp. Acorn squash or pumpkin is a good substitute for butternut squash.
Provided by Queenkungfu
Categories Stew
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large (4 1/2 quart)Dutch oven. Add chicken and brown about 15 to 20 minutes. Remove chicken and add onion, garlic and celery to pan; sauté on medium heat about 5 minutes.
- Return chicken to the pan with vegetables.
- Add tomatoes, chicken broth, wine, salt, pepper, sage, thyme and bring to a boil; simmer about 45 minutes to 1 hour.
- Add squash, bring to boil and simmer 30 minutes or until squash is tender.
- Stir in frozen peas (optional) and reheat for a minute or two.
- note:Bone-in chicken adds a little more flavor and bones can be removed after cooking but before serving stew. As a short cut, you can use boneless, skinless breasts, or if you like dark meat, substitute chicken thighs for some or all of the chicken breasts.
Nutrition Facts : Calories 350.1, Fat 15.3, SaturatedFat 4.1, Cholesterol 90.8, Sodium 348.4, Carbohydrate 15.6, Fiber 3.2, Sugar 5.6, Protein 32.2
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