Best Arizona Chicken In Acorn Squash Recipes

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MAPLE-ROASTED CHICKEN & ACORN SQUASH



Maple-Roasted Chicken & Acorn Squash 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

Time 50m

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, Fat 14g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 497mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

MISO-BUTTER ROAST CHICKEN WITH ACORN SQUASH PANZANELLA



Miso-Butter Roast Chicken With Acorn Squash Panzanella image

This Thanksgiving chicken comes with a crispy, craggy bread and squash salad which has all the buttery, herby flavor of classic stuffing.

Provided by Kendra Vaculin

Categories     Thanksgiving     The Way We're Cooking Now     Dinner     Chicken     Squash     Sage     Rosemary     Butter     Pepper     Apple     Onion     Vinegar     White Wine     Roast     Peanut Free     Tree Nut Free     miso

Yield 4 servings

Number Of Ingredients 23

Chicken and panzanella:
1 (3½-4-lb.) whole chicken
2¾ tsp. kosher salt, divided, plus more
2 small acorn squash (about 3 lb. total)
2 Tbsp. finely chopped sage
1 Tbsp. finely chopped rosemary
6 Tbsp. unsalted butter, melted, plus 3 Tbsp. room temperature
¼ tsp. ground allspice
Pinch of crushed red pepper flakes
Freshly ground black pepper
⅓ loaf good-quality sturdy white bread, torn into 1" pieces (about 2½ cups)
2 medium apples (such as Gala or Pink Lady; about 14 oz. total), cored, cut into 1" pieces
2 Tbsp. extra-virgin olive oil
½ small red onion, thinly sliced
3 Tbsp. apple cider vinegar
1 Tbsp. white miso
Gravy and assembly:
¼ cup all-purpose flour
2 Tbsp. unsalted butter, room temperature
¼ cup dry white wine
2 cups unsalted chicken broth
2 tsp. white miso
Kosher salt, freshly ground pepper

Steps:

  • Chicken and panzanella:
  • Pat chicken dry with paper towels, season all over with 2 tsp. salt, and tie legs together with kitchen twine. Let sit at room temperature 1 hour.
  • Meanwhile, halve squash and scoop out seeds. Run a vegetable peeler along ridges of squash halves to remove skin. Cut each half into ½"-thick wedges; arrange on a rimmed baking sheet.
  • Combine sage, rosemary, and 6 Tbsp. melted butter in a large bowl; pour half of mixture over squash on baking sheet. Sprinkle squash with allspice, red pepper flakes, and ½ tsp. salt and season with black pepper; toss to coat.
  • Add bread, apples, oil, and ¼ tsp. salt to remaining herb butter in bowl; season with black pepper and toss to combine. Set aside.
  • Place onion and vinegar in a small bowl; season with salt and toss to coat. Let sit, tossing occasionally, until ready to serve.
  • Place a rack in middle and lower third of oven; preheat to 425°F. Mix miso and 3 Tbsp. room-temperature butter in a small bowl until smooth. Pat chicken dry with paper towels, then rub or brush all over with miso butter. Place chicken in a large cast-iron skillet and roast on middle rack until an instant-read thermometer inserted into the thickest part of breast registers 155°F, 50-60 minutes. (Temperature will climb to 165°F while chicken rests.) Let chicken rest in skillet at least 5 minutes, then transfer to a plate; reserve skillet.
  • Meanwhile, roast squash on lower rack until mostly tender, about 25 minutes. Remove from oven and scatter reserved bread mixture over, spreading into as even a layer as you can manage. Return to oven and roast until bread is golden brown and crisp and apples are tender, about 15 minutes. Remove from oven, drain pickled onions, and toss to combine. Transfer to a serving dish.
  • Gravy and assembly:
  • Using your fingers, mash flour and butter in a small bowl to combine.
  • Set reserved skillet with chicken drippings over medium heat. You should have about ¼ cup, but a little over or under is all good. (If you have significantly more, drain off and set excess aside.) Add wine and cook, stirring often and scraping up any browned bits with a wooden spoon, until bits are loosened and wine is reduced by about half (you should be able to smell the wine), about 2 minutes. Add butter mixture; cook, stirring often, until a smooth paste forms, about 2 minutes. Add broth and any reserved drippings and cook, stirring constantly, until combined and thickened, 6-8 minutes. Remove from heat and stir in miso. Taste and season with salt and black pepper.
  • Serve chicken with gravy and squash panzanella alongside.

SESAME CHICKEN IN ACORN SQUASH



Sesame Chicken in Acorn Squash image

This comes from Martha Stewart's Cookbook. It was the dinner I made eons ago for DH's boss and his wife for their first dinner at our house. Healthy, light, and very tasty!

Provided by Penny Stettinius

Categories     Chicken Breast

Time 2h

Yield 4 serving(s)

Number Of Ingredients 16

1 inch fresh ginger, peeled and sliced thin
2 tablespoons sesame oil
3 garlic cloves, split
1 pinch red pepper flakes or 1 fresh chili pepper, minced
1 teaspoon chili powder
1/2 cup white wine
1/4 cup soy sauce
2 whole boneless skinless chicken breasts, cut into 3/4 inch strips
2 acorn squash, halved lengthwise
1/2 cup all-purpose flour
2 tablespoons black sesame seeds
2 tablespoons white sesame seeds
3 tablespoons unsalted butter
3 carrots, peeled, sliced and blanched
20 snow peas, blanched
1 small head of broccoli, cut into small flowerettes, blanched

Steps:

  • Mix all marinade ingredients in a bowl.
  • Put the chicken in the marinade and let sit overnight in the refrigerator, or at least 30 minutes.
  • Preheat the oven to 350 degrees.
  • Put the squash halves, cut-side down, in a baking pan.
  • Add ½ inch water and bake until squash are tender, 30-40 minutes.
  • About 15 minutes before the squash is done, combine flour and sesame seeds.
  • Remove the chicken from the marinade and strain the marinade.
  • Roll the chicken strips in the flour mixture.
  • Melt the butter in a skillet and sauté the chicken for 4-5 minutes, until golden.
  • Remove the chicken and set aside.
  • Pour off excess butter and crumbs.
  • Deglaze the skillet with ¼ Cup of the reserved marinade.
  • Add the carrots, snow peas, and broccoli and cook just enough to heat the vegetables.
  • Add the chicken strips and toss well.
  • Serve the chicken and vegetables spilling over the squash halves.

ARIZONA CHICKEN



Arizona Chicken image

I HAVE a large collection of recipes with a Southwest flavor. Served with either pasta or rice, this is one of my husband's favorites. The moist, flavorful chicken suits any occasion, plus it can be prepared for any number of guests. -Carolyn Deming, Miami, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

6 boneless skinless chicken breast halves (4 ounces each)
1/4 cup canola oil, divided
1 medium onion, sliced
4 cups chopped fresh tomatoes
2 celery ribs, sliced
1/4 cup water
1/4 cup sliced pimiento-stuffed olives
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon salt, optional
1/4 teaspoon pepper
1/2 pound fresh mushrooms, sliced

Steps:

  • In a skillet, brown chicken on both sides in 2 tablespoons of oil. Remove and set aside. In the same skillet, saute onion in remaining oil until tender. Add the tomatoes, celery, water, olives, garlic powder, oregano, salt if desired and pepper; bring to a boil. , Cover and simmer for 15 minutes. Return chicken to pan. Simmer, uncovered, for 15 minutes. Add mushrooms; simmer 15 minutes longer or until a thermometer reads 170°.

Nutrition Facts : Calories 277 calories, Fat 13g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 137mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.

Arizona chicken in acorn squash recipes are a delicious and healthy way to enjoy chicken and vegetables. The recipe is a combination of chicken, acorn squash, and other vegetables, flavored with Arizona spices and herbs. It is a perfect dish for those who are looking for a flavorful yet healthy meal. This recipe is easy to make and can be served as a main course for lunch or dinner.

Health Benefits:

The dish is rich in vitamins and nutrients, making it a perfect choice for individuals who are health-conscious. Acorn squash is rich in fiber, potassium, and vitamins, which promote digestion and overall health. Chicken is a great source of protein that helps build and repair muscles, while the vegetables provide essential vitamins that boost the immune system.

Ingredients:

The ingredients used in the recipe are simple, and most of them are readily available in your pantry or local grocery store. The key ingredients are acorn squash, chicken breast, seasoning spices, and herbs. You can also add other vegetables of your choice, such as Brussels sprouts, carrots, and onions.
For Arizona seasoning:
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
Other ingredients:
  • 2 small acorn squash, halved and seeded
  • 2 chicken breasts, diced into small pieces
  • 1/2 cup chopped red pepper
  • 1/2 cup chopped yellow pepper
  • 1/2 cup chopped zucchini
  • 1/2 cup chopped eggplant
  • 2 tablespoons olive oil
  • 2 tablespoons fresh cilantro, chopped

Preparation:

The preparation of the dish is quite simple, and it does not require any complicated techniques. The first step is to prepare the Arizona seasoning by mixing all the spices listed above. Here are the steps to cook the recipe:
  1. Preheat the oven to 375 degrees F.
  2. Place the acorn squash halves on a baking sheet, cut side down, and bake for 20-25 minutes until they are slightly tender.
  3. While the acorn squash is baking, heat the olive oil in a large frying pan over medium heat.
  4. Add the chicken breast pieces and cook until they are golden brown, about 8-10 minutes.
  5. Add the Arizona seasoning and the chopped vegetables to the pan and continue cooking for another 5 minutes until slightly tender.
  6. Remove the acorn squash halves from the oven and flip them over.
  7. Spoon the chicken and vegetable mixture into the squash halves.
  8. Return the squash halves to the oven and bake for another 15-20 minutes until the vegetables are fully cooked.
  9. Garnish with fresh cilantro and serve warm.

Variations:

This recipe is highly customizable, and you can easily modify the ingredients to suit your taste buds. Here are some variations that you can try:
  • Use butternut squash instead of acorn squash.
  • Substitute chicken with turkey or beef.
  • Add beans, such as kidney beans or black beans, to increase the fiber content of the dish.
  • Top the dish with grated cheese or sour cream to add flavor.

Conclusion:

Arizona chicken in acorn squash recipes are a tasty, healthy, and easy-to-make dish that is perfect for any occasion. It is rich in vitamins, nutrients, and flavor, making it an ideal choice for those who love healthy and delicious food. Use the variations to try out different versions of the recipe, and enjoy a new twist on this classic dish.
Arizona Chicken in Acorn Squash Recipes is a favorite dish for many people. However, it can be challenging for beginners to prepare this dish perfectly. In this article, we will provide valuable tips on how to make this dish like a pro. These tips will help you improve the flavor and texture of your Chicken in Acorn Squash. Without much ado, let’s dive into the tips. 1. Selecting the Right Acorn Squash The first tip to make the perfect Arizona Chicken in Acorn Squash is to choose the right acorn squash. You should look for a good quality acorn squash that is firm, has a deep green color, and feels heavy for its size. A nice ripe acorn squash will have a sweet and nutty flavor, which will enhance the overall taste of the dish. 2. Roasting the Acorn Squash The next step is to roast the acorn squash. Roasting the squash will bring out its natural sweetness, which will complement the flavor of the chicken. To roast the squash, cut it in half, remove the seeds and the stringy pulp. Season the squash with salt, pepper, and olive oil, and roast it face down on a baking sheet, in a preheated oven (375°F) for about 45 minutes. 3. Preparing the Chicken The key to making the perfect Arizona Chicken in Acorn Squash is to prepare the chicken properly. Start by seasoning the chicken with salt, pepper, and chili powder. Then, heat a large skillet with olive oil, and cook the chicken on both sides until it is golden brown. When the chicken is cooked, remove it from the skillet and set it aside. 4. Making the Stuffing The stuffing is the heart of the Arizona Chicken in Acorn Squash. You can make the stuffing using a variety of ingredients, such as quinoa, rice, cherry tomatoes, and black beans. The key to making the perfect stuffing is to ensure that it is flavorful, moist, and has a balance of sweet and savory flavors. 5. Assembling the Dish Once you have prepared the acorn squash, the chicken, and the stuffing, it’s time to assemble the dish. Scoop out some of the flesh from the acorn squash, leaving a layer around the edges. Then, fill each half of the squash with the stuffing, top it with the cooked chicken, and sprinkle some cheese on top. Bake the dish in a preheated oven (375°F) for about 20 minutes, or until the cheese is melted and bubbly. 6. Presentation Presentation is key when it comes to food. To make your Arizona Chicken in Acorn Squash look appealing and appetizing, you could plate it with a garnish of fresh parsley or cilantro. You could also serve the dish with a side of roasted vegetables, a simple salad, or some fresh bread. Conclusion: In conclusion, making the perfect Arizona Chicken in Acorn Squash dish requires a bit of skill and knowledge. However, with the tips we have provided in this article, you can improve the flavor and texture of your Chicken in Acorn Squash. Remember to choose the right acorn squash, roast it properly, prepare the chicken, make the stuffing flavorful, moist, and balanced, assemble the dish well, and present it attractively. We hope that these tips will help you make the perfect Arizona Chicken in Acorn Squash recipe.

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