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Roast chicken breast sliced on a plate next to roast winter squashed with a small dish of pickled red onions on the side and fork and knife on the plate.

Roast Chicken with Winter Squash

kabocha and delicata squash, chili-pumpkin relish

STARS

Fall flavors meet winter ingredients in this dish. Chile and herb-roasted chicken served alongside kabocha (also called ‘Japanese pumpkin’) and delicata squash. The sweet fall flavors of these wintertime squash are heightened by a chile-pumpkin seed relish, served on the side—simply snuggle up and savor the season.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Ingredients

Marinade

  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh sage
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon minced rosemary leaves
  • 1 tablespoon minced parsley
  • ½ cup olive oil
  • ½ teaspoon salt
  • ¼ teaspoon chile flakes
  • ¼ teaspoon black pepper

Chicken

  • 4 boneless, skinless chicken breasts

Squash

  • 1 delicata squash, sliced into ¼ inch half-moons, seeds removed
  • 1 kabocha squash, cut into ½ inch pieces, seeds removed 
  • 1 butternut squash, peeled and diced, seeds removed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 5 sage leaves, minced
  • ¼ cup pumpkin seeds

Pumpkin Seed Herb Relish

  • 1 garlic clove
  • 4 sprigs thyme leaves
  • 2 sprigs rosemary leaves
  • ¼ cup olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 5 sage leaves
  • ¼ cup parsley
  • ¼ teaspoon chili flakes, to taste
  • ½ cup toasted pumpkin seeds
Directions
1
Combine all the marinade ingredients in a blender. Coat the chicken in the marinade and marinate overnight or for at least 4 hours. 
2
Preheat the oven to 400°F
3
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22-25 minutes.
4
Toss the squash on a baking sheet (or two if you need more room) with the olive oil and salt. Roast for 20 minutes, or until beginning to brown. Toss with sage and pumpkin seeds. 
5
Add all of the relish ingredients to a blender and blend until a few chunks remain. 
6
To serve, divide roast chicken and squash between plates. Top with relish. 

Roast Chicken with Winter Squash

kabocha and delicata squash, chili-pumpkin relish

STARS

Fall flavors meet winter ingredients in this dish. Chile and herb-roasted chicken served alongside kabocha (also called ‘Japanese pumpkin’) and delicata squash. The sweet fall flavors of these wintertime squash are heightened by a chile-pumpkin seed relish, served on the side—simply snuggle up and savor the season.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Marinade

  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh sage
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon minced rosemary leaves
  • 1 tablespoon minced parsley
  • ½ cup olive oil
  • ½ teaspoon salt
  • ¼ teaspoon chile flakes
  • ¼ teaspoon black pepper

Chicken

  • 4 boneless, skinless chicken breasts

Squash

  • 1 delicata squash, sliced into ¼ inch half-moons, seeds removed
  • 1 kabocha squash, cut into ½ inch pieces, seeds removed 
  • 1 butternut squash, peeled and diced, seeds removed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 5 sage leaves, minced
  • ¼ cup pumpkin seeds

Pumpkin Seed Herb Relish

  • 1 garlic clove
  • 4 sprigs thyme leaves
  • 2 sprigs rosemary leaves
  • ¼ cup olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 5 sage leaves
  • ¼ cup parsley
  • ¼ teaspoon chili flakes, to taste
  • ½ cup toasted pumpkin seeds

Directions

1
Combine all the marinade ingredients in a blender. Coat the chicken in the marinade and marinate overnight or for at least 4 hours. 
2
Preheat the oven to 400°F
3
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22-25 minutes.
4
Toss the squash on a baking sheet (or two if you need more room) with the olive oil and salt. Roast for 20 minutes, or until beginning to brown. Toss with sage and pumpkin seeds. 
5
Add all of the relish ingredients to a blender and blend until a few chunks remain. 
6
To serve, divide roast chicken and squash between plates. Top with relish.