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Maple, Acorn Squash, and Chicken Sheet Pan Dinner

 

The Maple and Rosemary sauce for the chicken is delicous!  I can hardly wait to try it on a pork tenderloin!

One pan, 1 piece of aluminum foil and clean-up is done!  Barb L.

 

Serves: 4

Ingredients:

2 Acorn squash, seeded, halved end to end, and sliced into ½ inch pieces

2-4 Tbsp Flying Olive Rosemary, Chipotle, Harissa, or Wild Mushroom and Sage Extra Virgin Olive Oil

Kosher salt and freshly ground black pepper

½ cup grainy Dijon mustard (I used Grey Poupon Grainy Mustard)

½ cup Flying Olive Maple Balsamic Vinegar

1 Tbsp, more to taste, honey

3-4 sprigs of fresh rosemary leaves, chopped (about 1 1-1/2 Tbsp)

4 cloves garlic, minced

8 bone in, skin-on chicken thighs

Directions:

Preheat oven to 400 degrees F.

Cut the squash and toss in a large bowl. Add the Flying Olive EVOO of Choice, salt, and pepper. Toss to coat. Place on a large rimmed cookie sheet covered in foil, in a single layer.

In the same mixing bowl used for the squash, combine the mustard, Flying Olive Maple Balsamic, the honey, and salt and pepper. Add the chopped rosemary, garlic, salt, and pepper and mix well. Add the chicken to the bowl and toss to coat evenly.

Arrange the chicken over the squash in an even layer. Roast until the chicken reaches an internal temperature of 165 degrees, about 35-40 minutes. It should be golden and glazed.

Serve the chicken with the squash pieces.

Inspired by a Rachel Ray recipe

Submitted by Barb L.