Delicata squash. The creame de la creme of squashes! It tastes like a squash married a sweet potato. Funny, I know, but so so good! It’s soft, too, but not too soft. You can even eat the rind! Its beautiful fall colors compliment any dinner plate. And it’s beyond easy to make. Just slice, season and bake!
All that said, it’s not always the easiest squash to find because it’s so wildly popular! It’s only out in the fall season and it’s usually gobbled right up, pun intended!
Tonight, I decided to make mine with some roast chicken and apples. A sprinkle of parmesan cheese and some fresh herbs brightened this amazing dish up even more than it already was. and the maple syrup is the icing on the cake.
A bit savory, a bit sweet – this dish came together in about 45 minutes. Only 20 of that is hands on though. Thanks, oven! You’re really going to love this one, so definitely give it a try!
What’s your favorite way to make delicata squash? I’d love to hear in the comments below! Happy cooking!
Roasted Chicken, Apple & Delicata Squash
- 1 large (about 2 pounds) delicata squash
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons whole-grain mustard, divided
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon grated lemon zest
- 2 tablespoons lemon juice, divided
- 1 teaspoon ground pepper, divided
- ½ teaspoon salt, divided
- 1 pound boneless, skinless chicken breast
- 1 extra-large honey crisp apple, sliced
- 1 tablespoon pure maple syrup
- 1 ½ teaspoons fresh thyme leaves
- 8 cups mixed salad greens
- 4 teaspoons grated Parmesan cheese
- Preheat oven to 425 degrees. Coat a large rimmed baking sheet with cooking spray. Set aside.
- Cut squash in half lengthwise and remove seeds. Cut crosswise into 1-inch slices.
- Combine 1 tablespoon oil, 1 1/2 tablespoons mustard, garlic, rosemary, lemon zest, 1/2 tablespoon lemon juice, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a large bowl. Add chicken, apple and the squash and stir to coat. Arrange in a single layer on the prepared pan.
- Bake, without stirring or flipping, until the apples and squash start to brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 22 minutes. Transfer the chicken to a clean cutting board and slice.
- Meanwhile, whisk the remaining 2 tablespoons oil, 1/2 tablespoon mustard, 1 1/2 tablespoons lemon juice, maple syrup, thyme, and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bowl.
- Brush extra sauce on top of chicken, apples and squash. Sprinkle with parmesan cheese and enjoy!