Today’s Recipe: Roasted Chicken & Buttercup Squash w/Herbed Honey Mustard

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ROASTED CHICKEN & BUTTERCUP SQUASH W/HERBED HONEY MUSTARD

PREP TIME: 1 HOUR
COOK TIME: 1 HOUR
MAKES: 4 SERVINGS

Roasted Chicken & Squash:
4 bone-in chicken thighs (1 1/2-2 lbs)
3 garlic cloves, peeled and minced (about 1T)
1 t salt
1/2 t paprika
1/4 t pepper
1 T olive oil
3 1/2 lbs buttercup squash, peeled, seeded and cut into 1/2″ cubes (about 7 cups)

Herbed Honey Mustard:
1/4 cup buttermilk
2 T Dijon mustard
2 T honey
1 1/2 t fresh minced parsley (about 1 T whole leaves), plus more for garnish.
1/2 t fresh minced rosemary (about 1 t whole leaves)

1. Preheat oven to 400°F.
2. Place chicken thighs on a plate.
3. In a small bowl, combine garlic, salt, paprika, and pepper. Sprinkle over chicken and rub all over surface of thighs.
4. In a medium skillet over medium heat, heat olive oil. Once oil is hot, add chicken thighs, skin side down. Cook for 5 minutes, flip over, and cook and additional 5 minutes; remove from heat.
5. Add about 3/4 of the squash to an 8” x 8” casserole dish (or a dish with the same capacity), and place chicken thighs over squash. Add remaining squash, cover with aluminum foil, and bake for 30 minutes. Remove foil and bake an additional 20 minutes, or until internal temperature of the thighs reaches 165°F.
6. While chicken is baking, make herbed honey mustard: In a small bowl, combine buttermilk, mustard, honey, parsley, and rosemary. Mix well. Cover and refrigerate until ready to use.
7. Once chicken is ready, sprinkle with fresh minced parsley for garnish and serve with herbed honey mustard.

Gather ingredients.

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Preheat oven to 400°F. Place 4 bone-in chicken thighs (1 ½-2 lbs) on a plate. Add 3 cloves peeled and minced garlic (about 1 T) to a small bowl.

chicken-squash_9966Add 1 t salt.

chicken-squash_9973Add 1/2 t paprika.

chicken-squash_9981Add 1/4 t pepper.

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chicken-squash_9987Sprinkle over chicken.

chicken-squash_9990Rub all over surface of thighs.

chicken-squash_9997In a medium skillet over medium heat, heat 1 T olive oil.

chicken-squash_0039Once oil is hot, add chicken thighs, skin side down.

chicken-squash_0045Cook for 5 minutes, flip over, and cook and additional 5 minutes; remove from heat.

chicken-squash_0048Add about 3/4 of the peeled, seeded, and diced 3 1/2 lbs buttercup squash to an 8” x 8” casserole dish (or a dish with the same capacity).

chicken-squash_0058Place chicken thighs over squash.

chicken-squash_0061Add remaining squash, cover with aluminum foil, and bake for 30 minutes. Remove foil and bake an additional 20 minutes, or until internal temperature of the thighs reaches 165°F.

chicken-squash_0065While chicken is baking, make herbed honey mustard: Add 1/4 cup buttermilk to a small bowl.

chicken-squash_0003Add 2 T Dijon mustard

chicken-squash_0006Add 2 T honey.

chicken-squash_0013Add 1 1/2 t fresh minced parsley.

chicken-squash_0020Add 1/2 t fresh minced rosemary.

chicken-squash_0025Mix well. Cover and refrigerate until ready to use.

chicken-squash_0029Once chicken is ready, sprinkle with fresh minced parsley for garnish and serve with herbed honey mustard.

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Leave a comment 4 Comments

  1. Winnie Nielsen says:

    Ashley, this looks to be another great and healthy fall specialty dish. Buttercup squash is a beautiful yellow and I have never seen it here in Florida. I am guessing it has a butternut/pumpkin flavor?

  2. Time to buy squash at our local Old Order Mennonite farm stand nearby. They had the best selection of pumpkins and squash I have ever seen for sale. I like delicata squash cut in half and roasted with maple syrup and butter in the cavity- heaven. ( and easy)

  3. terry steinmetz says:

    I can not wait to try this recipe! We love our chicken & we love our squash. A great combination!!! Thanks for another wonderful meal to try! Blessings…

  4. Pingback: Healthy Buttercup Squash Recipes - Health Alliance Blog - Helping You Be Your Best

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