Maple Orange Chicken With Acorn Squash And Sweet Potatoes Recipes

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MAPLE-ORANGE CHICKEN WITH ACORN SQUASH AND SWEET POTATOES

From food tv show "Quick Fix Meals with Robin Miller". A slow cooker meal that has a lot of flavor and color. A complete meal in one pot.

Provided by KelBel

Categories     One Dish Meal

Time 4h15m

Yield 5 serving(s)

Number Of Ingredients 10



Maple-Orange Chicken With Acorn Squash and Sweet Potatoes image

Steps:

  • Place squash and sweet potatoes and leeks in the slow cooker. Season chicken all over with salt and black pepper and place on top of vegetables in slow cooker.
  • In a medium bowl, combine orange marmalade and remaining ingredients. Pour mixture over chicken and vegetables.
  • Cover and cook on LOW for 4 hours or on HIGH for 2 hours.

Nutrition Facts : Calories 425.8, Fat 5, SaturatedFat 1.2, Cholesterol 94.2, Sodium 231.2, Carbohydrate 73.9, Fiber 4.1, Sugar 47.3, Protein 25.3

1 acorn squash, peeled, seeded, and cut into 2-inch pieces
2 sweet potatoes, peeled and cut into 2-inch pieces
2 leeks, rinsed and chopped
5 (4 ounce) skinless chicken thighs (with or without bone)
salt & fresh ground pepper
1 cup orange marmalade
1/2 cup reduced-sodium chicken broth
1/2 cup orange juice
1 tablespoon hoisin sauce
1 tablespoon maple syrup

MAPLE-ORANGE CHICKEN WITH ACORN SQUASH AND SWEET POTATOES

Provided by Robin Miller : Food Network

Categories     main-dish

Time 6h15m

Yield 4 servings (with 1 chicken breast left over for white pizza)

Number Of Ingredients 12



Maple-Orange Chicken with Acorn Squash and Sweet Potatoes image

Steps:

  • Place squash and sweet potatoes and leeks in the slow cooker. Season chicken all over with salt and black pepper and place on top of vegetables in slow cooker. In a medium bowl, combine orange marmalade and remaining ingredients. Pour mixture over chicken and vegetables. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  • Serve 4 of the chicken breast halves with squash and potatoes on the side and extra sauce spooned over top (reserve remaining chicken for pizza). Top with parsley and rosemary just before serving.

1 small to medium acorn squash, peeled, seeded, and cut into 2-inch pieces
2 sweet potatoes, peeled and cut into 2-inch pieces
2 leeks, rinsed and chopped
5 (5-ounce) skinless chicken breast halves (with or without bone)
Salt and ground black pepper
1 cup orange marmalade
1/2 cup reduced-sodium chicken broth
1/2 cup orange juice
1 tablespoon hoisin sauce
1 tablespoon maple syrup
1/4 cup chopped fresh parsley leaves
1 to 2 tablespoons finely chopped fresh rosemary leaves

MAPLE-GLAZED ACORN SQUASH

With a maple syrup and brown sugar glaze, this squash becomes pleasantly sweet. This is comfort food-easy to prepare and a tasty pairing with a pork entree. -Nancy Mueller, Menomonee Falls, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 2 servings.

Number Of Ingredients 7



Maple-Glazed Acorn Squash image

Steps:

  • Preheat oven to 350°. Scoop out and discard seeds from squash. Place cut side down in a 13x9-in. baking dish; add water. Bake, uncovered, for 45 minutes. , If necessary, drain water from pan; turn squash cut side up. Combine syrup, brown sugar, cinnamon, ginger and salt; pour into squash halves. Bake, uncovered, 10 minutes or until glaze is heated through. ,

Nutrition Facts : Calories 251 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 311mg sodium, Carbohydrate 65g carbohydrate (43g sugars, Fiber 4g fiber), Protein 2g protein.

1 medium acorn squash, halved
3/4 cup water
1/4 cup maple syrup
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt

MAPLE-ROASTED CHICKEN & ACORN SQUASH

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



Maple-Roasted Chicken & Acorn Squash image

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

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

MAPLE-BAKED ACORN SQUASH

Make and share this Maple-Baked Acorn Squash recipe from Food.com.

Provided by Whisper

Categories     Vegetable

Time 55m

Yield 4 squash halves

Number Of Ingredients 6



Maple-Baked Acorn Squash image

Steps:

  • Cut each squash crosswise in half.
  • Scoop out seeds and strings.
  • Place squash halves (cavity side up) in large baking pan.
  • Put 1/4 of remaining ingredients into each cavity.
  • Bake in preheated 350 degree F oven for 35-40 minutes till squash is tender.

2 acorn squash (1 1/2 lb each)
1/2 cup maple syrup
4 tablespoons brown sugar
2 tablespoons butter
1/4 cup chopped pecans
1 dash salt

CHICKEN THIGHS WITH APPLES, ACORN SQUASH AND POTATOES

It's possible to have chicken, vegetables and sauce all cook in one skillet-talk about easy! The techniques in this recipe can also be used if you scale up the amount of ingredients and transfer them to a roasting pan to finish cooking in the oven. You can also substitute chicken breasts for thighs in this dish.

Provided by Jet Tila

Categories     main-dish

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 15



Chicken Thighs with Apples, Acorn Squash and Potatoes image

Steps:

  • Preheat the oven to 375 degrees F.
  • Preheat a 10- or 12-inch oven-safe skillet over high heat for about 3 minutes. While the skillet is heating, place the squash and halved potatoes in a medium bowl, add a tablespoon of water and cover tightly with plastic wrap. Microwave on high until fork-tender, 2 to 3 minutes.
  • Pat the chicken thighs dry with paper towels. Season generously with salt and pepper. Add butter and oil to the skillet and swirl or stir to coat the bottom. Place the thighs skin-side down and sear until golden brown, 3 to 5 minutes. Reduce the heat to medium-high if the thighs seem to be browning too quickly. Flip the thighs and cook the other side until GBD (golden brown and delicious), 3 to 5 minutes longer. Transfer the thighs to a plate and set aside.
  • Stir in the onions, garlic and thyme. Cook, stirring, until the onion is translucent, about 1 minute. Add the microwaved squash and potatoes; turn the potato halves so they're cut-side down to brown. Cook until the potatoes are well browned on the bottom, 2 to 3 minutes. Season with salt and pepper, stir, and add the apple and broccolini. Cook until the apple starts to soften, about 1 minute.
  • Spread the vegetables and apple out evenly and place the chicken on top. Transfer to the oven and bake until the thighs are cooked through and an instant-read thermometer inserted into the thickest part not touching bone register 165 degrees F, 10 to 15 minutes.
  • Meanwhile, for the quick gravy: Whisk together 1 tablespoon of broth with the cornstarch in a small bowl to create a slurry. Whisk in the remaining broth, cream and salt until combined.
  • When the chicken is done, remove the skillet from the oven with oven mitts. Add the gravy and stir until the gravy is incorporated, about 30 seconds. Enjoy!

1/2 acorn squash, seeded and cut into 1-inch-by-1/2-inch strips
1 cup baby golden potatoes, halved
4 chicken thighs
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1/2 onion, sliced
2 cloves garlic, grated on a rasp grater
1 teaspoon fresh thyme leaves
1/2 apple, peeled and diced
4 stalks broccolini, but into quarters
1/3 cup cold chicken broth
1 teaspoon cornstarch
1 tablespoon heavy cream
1/2 teaspoon kosher salt

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