Roasted Acorn Squash and Potatoes with Herb Chicken

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This was a pretty dinner unusual for us. Typically, I’ll go to the grocery store with a few meal ideas in mind and purchase ingredients accordingly, but this entire spread was born out of a single, lonely-looking acorn squash in the Giant sale produce bin. I’d eaten acorn squash before, but only in orders of vegetable tempura at our favorite sushi restaurant. Predictably, I burned the shit out of it, but the salvageable pieces turned out well enough that I thought I’d post the whole thing (adjusted to fix my mistakes) anyway! I’ll be the first to admit, though, that the potato wedges were probably the best thing about this meal. I’d like to work with acorn squash again in the future, so I’m hoping to find another good-looking specimen in the grocery store before the season is over.

This recipe makes two servings.

Honey-Roasted Squash Ingredients:

  • 1 medium acorn squash
  • 1/4 cup honey
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp white pepper

Honey-Roasted Squash Directions:

  1. Preheat oven to 375F.
  2. Slice acorn squash in half (very carefully) and remove stem, seeds, and core. Slice halves into strips about 1/2 inch thick.
  3. In a large mixing bowl, add honey, salt, olive oil, and white pepper. Mix to combine, and add squash slices to the mixture. Toss to coat.
  4. Spread squash slices evenly on a parchment-lined baking sheet and bake for 25-30 minutes, checking every 10 minutes for desired tenderness.

Oven-Baked Potato Wedges Ingredients:

  • 3 russet potatoes
  • 2 tbsp olive oil
  • 2 tbsp canned Parmesan cheese (optional)
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp parsley
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder

Oven-Baked Potato Wedges Directions:

  1. Preheat oven to 375F.
  2. Wash potatoes and slice into wedges, about 9-12 per potato depending on size.
  3. In a large mixing bowl, combine olive oil, herbs, and Parmesan cheese. Add potato wedges and toss to coat.
  4. Spread wedges evenly on a baking sheet and bake for 35-40 minutes or until the edges have become brown and crispy, checking every 10 minutes for desired tenderness.

Herb Chicken Ingredients:

  • 3 chicken thighs, boneless and skinless
  • 2 tbsp butter
  • 2 tbsp olive oil, divided
  • 1 tbsp minced garlic
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp parsley
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Herb Chicken Directions:

  1. In a large mixing bowl, combine 1 tbsp olive oil, minced garlic, and herbs. Add chicken thighs and toss to coat. Set aside and let marinade for at least 30 minutes.
  2. Heat a large pan on medium-high heat. Add butter, and when the butter has melted and begun to sizzle, add chicken thighs.
  3. Cook thighs for 5-7 minutes or until the underside has begun to brown and crisp, and flip. Cook for an additional 5-7 minutes or until the internal temperature reaches 165F.

This meal can be stored in the fridge overnight, though the candied squash and roasted potatoes do not reheat well in the microwave. Your best bet for eating leftover potatoes is broiling them a bit in the oven, and the squash actually tastes just fine eaten cold. The chicken can be microwaved as usual.

Roasted Acorn Squash and Potatoes with Herb Chicken

Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Main Course, Side Dish
Cuisine: American
Servings: 2 servings

Ingredients

Honey-Roasted Squash Ingredients:

  • 1 acorn squash medium
  • 1/4 cup honey
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp white pepper

Oven-Baked Potato Wedges Ingredients:

  • 3 russet potatoes
  • 2 tbsp olive oil
  • 2 tbsp canned Parmesan cheese optional
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp parsley
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder

Herb Chicken Ingredients:

  • 3 chicken thighs boneless and skinless
  • 2 tbsp butter
  • 2 tbsp olive oil divided
  • 1 tbsp garlic minced
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp parsley
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions

Honey-Roasted Squash Directions:

  • Preheat oven to 375F.
  • Slice acorn squash in half (very carefully) and remove stem, seeds, and core. Slice halves into strips about 1/2 inch thick.
  • In a large mixing bowl, add honey, salt, olive oil, and white pepper. Mix to combine, and add squash slices to the mixture. Toss to coat.
  • Spread squash slices evenly on a parchment-lined baking sheet and bake for 25-30 minutes, checking every 10 minutes for desired tenderness.

Oven-Baked Potato Wedges Directions:

  • Preheat oven to 375F.
  • Wash potatoes and slice into wedges, about 9-12 per potato depending on size.
  • In a large mixing bowl, combine olive oil, herbs, and Parmesan cheese. Add potato wedges and toss to coat.
  • Spread wedges evenly on a baking sheet and bake for 35-40 minutes or until the edges have become brown and crispy, checking every 10 minutes for desired tenderness.

Herb Chicken Directions:

  • In a large mixing bowl, combine 1 tbsp olive oil, minced garlic, and herbs. Add chicken thighs and toss to coat. Set aside and let marinade for at least 30 minutes.
  • Heat a large pan on medium-high heat. Add butter, and when the butter has melted and begun to sizzle, add chicken thighs.
  • Cook thighs for 5-7 minutes or until the underside has begun to brown and crisp, and flip. Cook for an additional 5-7 minutes or until the internal temperature reaches 165F.
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