CHICKEN AND SQUASH RECIPE RECIPES

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MAPLE-ROASTED CHICKEN & ACORN SQUASH RECIPE: HOW TO …



Maple-Roasted Chicken & Acorn Squash Recipe: How to … image

When I became a new mother, my mom helped me find comforting and simple recipes to have on hand. This terrific roast chicken is a happy discovery. —Sara Eilers, Surprise, Arizona

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6 servings.

Number Of Ingredients 7

1 medium acorn squash
4 medium carrots, chopped (about 2 cups)
1 medium onion, cut into 1-inch pieces
6 bone-in chicken thighs (about 2-1/4 pounds)
1/2 cup maple syrup
1 teaspoon salt
1/2 teaspoon coarsely ground pepper

Steps:

  • Preheat oven to 450°. Cut squash lengthwise in half; remove and discard seeds. Cut each half crosswise into 1/2-in. slices; discard ends. Place squash, carrots and onion in a greased 13x9-in. baking pan; top with chicken, skin side down. Roast 10 minutes., Turn chicken over; drizzle with maple syrup and sprinkle with salt and pepper. Roast 25-30 minutes longer or until a thermometer inserted in chicken reads 170°-175° and vegetables are tender.

Nutrition Facts : Calories 363 calories, FatContent 14g fat (4g saturated fat), CholesterolContent 81mg cholesterol, SodiumContent 497mg sodium, CarbohydrateContent 36g carbohydrate (23g sugars, FiberContent 3g fiber), ProteinContent 24g protein. Diabetic Exchanges 3 lean meat

BUTTERNUT SQUASH LASAGNA RECIPE | ALLRECIPES



Butternut Squash Lasagna Recipe | Allrecipes image

Lasagna, with its delicious layers, can take a while to put together, but it's always worth it! This warm vegetarian version is a comfy dinner any day of the week.

Provided by rachaefia

Categories     Italian Recipes

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 12 servings

Number Of Ingredients 16

1 butternut squash, halved and seeded
1 tablespoon olive oil, divided, or as needed
1 (8 ounce) package sliced fresh mushrooms
1 teaspoon minced garlic
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
7 cups milk, divided
½ cup cornstarch
2 cups grated Parmesan cheese, divided
1 tablespoon honey
¼ teaspoon ground nutmeg
4 fresh sage leaves, shredded, or to taste
salt and ground black pepper to taste
1 (16 ounce) package lasagna noodles
¼ teaspoon minced fresh ginger
2 cups shredded mozzarella cheese

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Place squash, cut-side up, on the prepared baking sheet. Cover squash with aluminum foil.
  • Bake in the preheated oven until squash is tender, 45 minutes to 1 hour 15 minutes.
  • Heat 1 1/2 teaspoons olive oil in a skillet over medium heat; cook and stir mushrooms and garlic in the hot oil until mushrooms are tender, 5 to 10 minutes. Remove skillet from heat.
  • Heat remaining 1 1/2 teaspoons olive oil in a separate skillet over medium heat; cook and stir onion in the hot oil until softened, about 5 minutes. Add spinach to onion; cook until spinach is heated through, 3 to 5 minutes. Remove skillet from heat.
  • Heat 6 cups milk in a 5-quart saucepan over medium heat; cook and stir until milk is simmering, about 5 minutes. Whisk remaining 1 cup milk and cornstarch together in a bowl until smooth; stir into simmering milk. Bring milk mixture to just under a boil, stirring constantly with a wooden spoon and scraping bottom of pot to prevent scorching, until milk mixture has thickened into a sauce, about 5 minutes; remove pot from heat.
  • Whisk 1 1/2 cups Parmesan cheese, honey, nutmeg, sage, salt, and pepper into sauce until smooth. Cover pot with a lid and keep warm over low heat.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
  • Reduce oven temperature to 375 degrees F (190 degrees C).
  • Scrape flesh from butternut squash into a bowl; stir with a fork until evenly mashed. Stir ginger, salt, and pepper into mashed butternut squash.
  • Spoon about 1 cup white sauce into the bottom of a 9x13-inch baking dish; arrange a layer of noodles atop white sauce. Layer 1/2 butternut squash mixture, 1/5 remaining white sauce, noodles, spinach mixture, 1/5 white sauce, noodles, 1/2 the mozzarella cheese, mushroom mixture, 1/5 white sauce, noodles, remaining 1/2 butternut squash mixture, 1/5 the white sauce, remaining noodles, remaining 1/5 white sauce, remaining mozzarella cheese, 1/2 cup Parmesan cheese, respectively. Cover dish with aluminum foil and place dish on a baking sheet.
  • Bake in the preheated oven for 30 minutes. Remove cover and bake until bubbling and cheese is browned, about 15 more minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 399.7 calories, CarbohydrateContent 53.8 g, CholesterolContent 35.2 mg, FatContent 11.9 g, FiberContent 4.1 g, ProteinContent 21.8 g, SaturatedFatContent 6.4 g, SodiumContent 403.6 mg, SugarContent 12.4 g

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