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- 4 bone-in, skin-on chicken thighs - 1 medium butternut squash, peeled and cut into 1-inch cubes - 2 tablespoons extra virgin olive oil, divided - 1/4 cup pure maple syrup - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - Salt and freshly cracked black pepper to taste - 2 cups fresh kale, stems removed and coarsely chopped - 2 tablespoons apple cider vinegar - Optional: Chopped pecans for garnish I use bone-in, skin-on chicken thighs for their rich flavor. You can swap them for chicken breasts if you prefer leaner meat. Butternut squash adds sweetness and texture. If you can’t find it, sweet potatoes work well too. For olive oil, you can use canola oil as a substitute. Maple syrup is key for sweetness, but honey can be a good alternative. Use ground cinnamon and nutmeg to enhance the dish. This dish serves four people. Each serving has about 450 calories. It provides protein from the chicken and fiber from the squash and kale. The maple syrup adds some natural sugars, while the olive oil offers healthy fats. Overall, this meal is balanced and nutritious. Enjoy the flavors while knowing you are eating well! First, preheat your oven to 425°F (220°C). This step is key for roasting. A hot oven helps the chicken skin get crispy and the squash tender. While the oven heats, you can prepare your ingredients. This makes the cooking process smooth and easy. Next, grab a large mixing bowl. Add the cubed butternut squash to it. Drizzle with 1 tablespoon of olive oil. Then, sprinkle in the cinnamon, nutmeg, and a good pinch of salt and pepper. Toss the squash well until it is coated. This mix adds great flavor. Spread the squash out in a single layer on one side of a large, rimmed baking sheet. Now, use the same bowl for the chicken. Place the chicken thighs in it. Pour in the maple syrup and the remaining tablespoon of olive oil. Season with salt and pepper to taste. Rub this mixture over the chicken until it's well coated. Then, arrange the thighs skin-side up on the empty side of the baking sheet next to the squash. This setup allows the flavors to blend nicely as they roast. Put the sheet pan in the preheated oven. Roast the chicken and squash for about 25 minutes. This time helps the chicken crisp and the squash soften. After 25 minutes, take the pan out carefully. Scatter the chopped kale over the top. Drizzle the apple cider vinegar over the kale for extra flavor. Return the pan to the oven. Roast for another 10-15 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the squash should be fork-tender. Once done, let the dish rest for a few minutes before serving. Enjoy the warm, comforting flavors of this dish! To get the best flavor, season both the squash and chicken well. Use enough salt and spices. The maple syrup adds sweetness, but don’t skip the salt. It helps balance the flavors. I like to let the chicken marinate in the maple mixture for a bit. This will soak in the sweet taste. If you have time, let it sit for 30 minutes before cooking. This little step makes a big difference. For crispy skin, make sure the chicken is dry before cooking. Pat it with paper towels to remove moisture. Use skin-on thighs for the best results. When you roast them, place the skin side up. This allows the fat to render. The higher oven temperature also helps to crisp the skin. Check the chicken halfway through roasting. If it’s browning too quickly, lower the oven temp slightly. Cut the butternut squash into 1-inch cubes. This size cooks evenly and quickly. Toss it with olive oil and spices before roasting. Spread it out in a single layer on the pan. This helps it caramelize nicely. Stir the squash once during cooking to promote even browning. If you want extra flavor, try adding garlic or herbs like thyme. These pair well with the sweetness of the squash. {{image_4}} You can swap chicken thighs for chicken breasts. Breasts cook quicker, so watch the time. If you prefer a plant-based option, try tofu. Press and cube it, then coat it in the same maple mixture. The tofu will soak up all those tasty flavors. Feel free to add more veggies. Carrots or Brussels sprouts work well. Cut them into similar sizes to the squash for even cooking. You can also try sweet potatoes or red onions. They add color and taste to your dish. Experiment with spices to change the flavor. Consider adding garlic powder or smoked paprika for depth. You can also use fresh herbs like rosemary or thyme. For a tangy twist, drizzle sriracha or hot sauce on top before serving. Each change gives your dish a unique spin. To store leftovers, let the dish cool down first. Place the chicken and squash in an airtight container. Keep the kale separate if possible. This keeps it fresh and crispy. You can store it in the fridge for up to three days. If you want to keep it longer, consider freezing. To reheat, preheat your oven to 350°F (175°C). Spread the chicken and squash on a baking sheet. Cover with foil to avoid drying out. Heat for about 15-20 minutes or until hot. If you have leftover kale, you can add it for the last few minutes. This keeps the greens vibrant. For freezing, make sure the dish is fully cool. Place chicken and squash in a freezer-safe bag or container. Remove as much air as possible. You can freeze it for about three months. For best taste, thaw in the fridge overnight before reheating. Yes, you can use frozen butternut squash. Just know it may cook faster. Thaw the squash first for even cooking. If you skip this step, check the squash's tenderness often. You want it soft and fork-tender. To ensure the chicken is cooked through, use a meat thermometer. The chicken should reach an internal temperature of 165°F (74°C). If you don’t have a thermometer, cut into the chicken. The juices should run clear, not pink. Cook longer if needed until it's safe to eat. This dish pairs well with simple sides. Consider serving with a green salad or crusty bread. You can also add rice or quinoa for extra carbs. These sides balance the sweet and savory flavors of the dish. Yes, you can make this dish ahead of time. Prepare the chicken and squash, then store them separately. Keep them in the fridge for up to 24 hours. When ready to cook, just follow the roasting steps. This saves time on busy nights! This blog post covered a simple and tasty recipe for Sheet Pan Maple Roasted Butternut Squash and Chicken. We explored the key ingredients, cooking steps, and useful tips. You also learned about storage and different variations. In closing, this dish is not only easy to prepare but also packed with flavor. Experiment with your favorite vegetables and proteins. Enjoy this delicious recipe with your family and friends. Happy cooking!

Sheet Pan Maple Roasted Butternut Squash & Chicken

Fall in love with this Autumn Harvest Sheet Pan Maple Chicken & Butternut Squash recipe! Enjoy tender, juicy chicken thighs paired with sweet butternut squash and vibrant kale, all roasted to perfection. This one-pan meal is not only delicious but also simple to prepare, making it perfect for busy evenings. Click through to discover how to create this cozy autumn dish that will warm your heart and home!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1 medium butternut squash, peeled and cut into 1-inch cubes

2 tablespoons extra virgin olive oil, divided

1/4 cup pure maple syrup

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Salt and freshly cracked black pepper to taste

2 cups fresh kale, stems removed and coarsely chopped

2 tablespoons apple cider vinegar

Optional: Chopped pecans for garnish

Instructions
 

Preheat your oven to 425°F (220°C) to ensure it's hot and ready.

    In a large mixing bowl, add the cubed butternut squash. Drizzle with 1 tablespoon of olive oil, then sprinkle with cinnamon, nutmeg, and a generous pinch of salt and pepper. Toss until the squash is evenly coated. Spread the seasoned squash in a single layer on one side of a large, rimmed baking sheet.

      In the same mixing bowl, add the chicken thighs. Pour in the maple syrup, the remaining 1 tablespoon of olive oil, and season with more salt and pepper. Use your hands to rub the mixture over the chicken thighs thoroughly, ensuring they are well-coated. Arrange the thighs, skin-side up, on the empty side of the baking sheet next to the squash.

        Place the sheet pan in the preheated oven and roast the chicken and squash for approximately 25 minutes, allowing the flavors to meld and the chicken skin to crisp.

          After 25 minutes, carefully remove the pan from the oven. Evenly scatter the chopped kale over the chicken and squash. Drizzle the apple cider vinegar over the kale to brighten the flavors, then return the pan to the oven.

            Roast for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the butternut squash is fork-tender.

              Once the dish is fully cooked, take the pan out of the oven and allow it to rest for a few minutes before serving.

                Optional: For added texture, sprinkle chopped pecans over the dish before serving for a delightful crunch.

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4

                    - Presentation Tips: For a rustic touch, serve directly from the sheet pan. Alternatively, plate the chicken alongside the roasted squash and kale on individual plates. Consider drizzling with extra maple syrup for a beautiful, glossy finish! Enjoy this warm and comforting dish that captures the essence of autumn.