Don’t we all know when certain combinations go together? Like tomato and basil, greens and eggs, steak and mushrooms, bacon and everything! Each day can be an adventure in eating! When we eat the magic that each season offers there are combinations that are savory surprises. This week we needed to use some of the acorn squash we were storing. We thought a pairing with chicken thighs was a simple, yet delicious combination. Quick, easy and satisfying, you can put this together in no time and your family will love the results.
ROASTED CHICKEN THIGHS WITH ACORN SQUASH:
1 lemon, ends trimmed, halved and cut into wedges
6 bone-in, skin-on chick thighs
2 Tbsp olive oil
1 Tbsp fresh sage, chopped
1 1/2 tsp coriander seeds
Kosher salt and freshly ground black pepper to taste
1/4 cup local maple syrup
3 Tbsp unsalted butter, cut into cubes
1 tsp cumin
1 medium acorn squash, seeded and cut into 1/2 inch rings
1/4 cup thinly sliced green onions
Marinating chicken thighs
In a a large bowl, toss chicken thighs with lemon slices, 1 Tbsp of olive oil, sage, coriander, salt and pepper. Let stand 30 minutes to an hour.
Heat oven to 425 degrees.
In a small saucepan over medium heat, combine syrup, butter, additional salt and cumin. Simmer for 3 minutes. Toss mixture with squash slices.
Spread squash in a 9×13 inch pan. Nestle chicken and lemon on top of squash. Roast for 30 minutes. In a small bowl, toss scallions with 1 tsp of olive oil. Scatter over squash; keep roasting until chicken is no longer pink, about 30-40 minutes more.
Ready for the oven
Serves 4
“All the statistics in the world, can’t measure the warmth of a smile.”
Savory combination of squash and chicken.
Comments