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
ONE-PAN BAKED CHICKEN WITH SQUASH, SAGE & WALNUTS
A one-pan supper full of soft and sticky vegetables and tender golden chicken
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip the chicken pieces into a largish roasting tin and toss with the oil, onions and squash. Season with salt and pepper and arrange chicken so it's all skin-side up.
- Roast in oven for about 25 mins, remove, toss through sage, walnuts, then drizzle over vinegar. Using tongs, again arrange chicken so it's all skin-side up. Roast for another 25-30 mins until chicken is golden brown and the veg soft and sticky. Serve straight from the tin with some mashed potato.
Nutrition Facts : Calories 573 calories, Fat 42 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 0.27 milligram of sodium
CREAMY BUTTERNUT SQUASH PASTA WITH SAGE AND WALNUTS
Butternut squash gets roasted, puréed, then tossed with Parmesan to make this nutty, creamy pasta sauce. Each serving is topped with crispy fried sage leaves, a hint of lemon zest, and toasted walnuts, adding a crunchy contrast to the squash. Feel free to forgo wrestling with a giant squash and use a package of cubed precut squash instead.
Provided by Lidey Heuck
Categories dinner, pastas, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees. Place the squash and garlic on a sheet pan. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast until the squash is very tender, 30 to 35 minutes, tossing twice throughout. While the squash roasts, bring a large pot of water to boil.
- Meanwhile, in a large (12-inch) skillet, heat the remaining 3 tablespoons olive oil over medium. When the oil is hot, add the sage and cook, tossing often, until the leaves begin to crisp, about 1 minute. Add the walnuts and a generous sprinkle of salt and cook, tossing often, until the sage leaves are lightly browned and crisp, 1 to 2 minutes. Using a slotted spoon, transfer the sage and nuts to a paper towel-lined plate and wipe out the skillet. Let the mixture drain for 1 minute, then add it to a small bowl with the lemon zest; toss lightly and set aside.
- Working in batches if necessary, transfer the roasted squash and garlic to a blender or food processor, along with 1 cup stock, and blend until smooth and thick. The consistency should be somewhere between a purée and a thick soup. Add more stock as needed, if it seems too thick.
- Transfer the puréed squash to the reserved skillet and keep warm over very low heat. Meanwhile, add the pasta to the boiling water, along with 1 tablespoon salt, and cook until al dente. Just before draining, ladle 1/2 cup pasta water into a measuring cup and set aside.
- Drain the pasta and add it to the sauce. Toss to coat the pasta evenly, then, off the heat, add the 1/2 cup Parmesan and toss until the cheese is incorporated. Add a few tablespoons of the reserved pasta water if the sauce seems too thick. Season to taste with salt and pepper.
- Divide the pasta among shallow bowls and sprinkle the sage, walnut and lemon zest mixture on top, and serve with extra Parmesan on the side.
ONE DISH CHICKEN BAKE
This rich tasting dish is amazingly quick and easy.
Provided by Allison L.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 6
Steps:
- In a large bowl combine the seasoning packet from the stuffing mix with the hot water and butter. Let stand until butter melts. Stir in the stuffing crumbs, just to moisten, and let stand for 5 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Place the chicken down the center of a 8x12 inch baking dish. Mix together the soup and milk and pour mixture over the chicken. Spoon some of the stuffing over the chicken breasts, then spoon the rest along the sides of the chicken. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the juices run clear.
Nutrition Facts : Calories 465.3 calories, Carbohydrate 36.3 g, Cholesterol 100.8 mg, Fat 19.5 g, Fiber 1.9 g, Protein 35.1 g, SaturatedFat 9.4 g, Sodium 1438.5 mg, Sugar 3.8 g
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