This is an easy way to put together a healthy dinner in no time. This Acorn Squash With Chicken and Fennel is a recipe of roasted winter vegetables with chicken ready in less than an hour.
Sometimes, I think about ingredients, cuisines, and flavors, and I realize that I need another lifetime to experiment with all of them. There are so many out there that it is really difficult to cook or try everything.
I wish I could because my curiosity is insatiable when it comes to food preparation. If you wonder where I got this passion for cooking and baking, I think the guilty one is my maternal grandmother.
She was a very talented cook and also a baker. However, I do not remember her even owning a cookbook.
Everything was passed from generation to generation as cooking was definitely a way of surviving and a skill you needed.
Her kitchen was small. I have no idea how she managed to come up with such delicious meals in that tiny kitchen.
Her house was also very tiny, and on Sundays, when the entire family was there, eating and spending time together, she was very busy making sure everyone went home well-fed and satisfied.
Most of us are so used to having big homes with huge kitchens that nobody uses anymore. It makes you wonder how people were able to thrive in small environments and never complain.
For sure, I never heard my grandma complaining. It was the way of life, I guess.
The baking tray you see in the pictures below is similar to what my grandmother used to have, probably 50 years ago.
I found the tray in some small Eastern European store in Minnesota, and I was so happy about it!
It reminded me of my grandmother's way of cooking, lots of food to feed a crowd, especially on Sundays, when we would go to her house and have the Sunday meal together.
Jump to:
Discover the Recipe's Appeal:
This recipe is easy to put together. It is different and perfect for any occasion. You can make it for a regular dinner, but you can also use it to entertain.
I love acorn squash in the winter, especially the roasted one with coconut oil.
The interesting ingredient in this dish is apple cider. I don't cook much with apple cider, but I have to say that I really liked it.
It gives the dish the sweetness and acidity that it needs without overpowering it.
The combination of squash, fennel, and apples in this recipe does not need a lot of description.
The title says it all: perfection. It is also a versatile recipe because you can roast the vegetables alone without adding any meat to create a side dish.
If you want it with some meat besides chicken, sausages are a good option as well. Pork is awesome, too, especially thinly cut pork chops if you prefer.
For this occasion, I made it with chicken wings. I think the roasted vegetables with meat would stay proudly on any dinner table when you entertain.
While you roast these beauties, you can prepare an appetizer or drinks for your guests.
What ingredients go into this recipe:
This is your shopping list for your convenience. For the instructions and tips, please go to the bottom of the article, where you can find a printable recipe card.
- 3 pounds chicken parts(legs, thighs, wings, breast or a mixture of them)
- 1 fennel bulb
- 2 medium apples
- 10 garlic cloves
- 3 medium acorn squash
- 1 teaspoon fennel seeds
- 1 tablespoon fresh chopped tarragon or 1 teaspoon dried tarragon
- 1 cup apple cider
- 2-3 tablespoons of olive oil
How to make acorn squash with fennel and chicken:
Step 1.
To start the recipe, gather the vegetables. Clean and slice them.
Remove the fennel core. Slice the fennel thinly using a sharp knife or a mandolin.
Core the apples and cut them into segments. Do not peel the apples. The skin of the apples has a lot of nutrients. Peel the garlic cloves.
Cut the acorn squash into rings and remove the seeds.
Place them on the baking tray.
Step 2.
Place the pieces of chicken on top of the vegetables. Sprinkle the spices. Also, add the olive oil and apple cider.
Step 3.
Toss everything together to coat and bake in the oven for 40 minutes. How easy is that?
Optional: you can use creme fraiche to serve the vegetables, but if you don't have that, use sour cream or skip it completely for lower calories—no big deal.
This is the perfect recipe, especially when your mind is going blank and you don't know what to cook anymore, especially in winter, when lettuce salad doesn't sound that appetizing.
I don't know about you, but I live in a super cold climate, and warm meals are all I think about besides carbs and bread. 🙂
I try really hard to eat salads, but tomatoes and cucumbers in the middle of February, when you have a foot of snow outside and -50F windchill, don't sound very good.
They also sound really wrong, especially because they don't taste like anything. For me, eating in season is a healthier way of life.
Squash, fennel, potatoes, and all kinds of roots, like beets and parsnip, are fulfilling, comforting, and delicious.
If you are looking for a perfect salad in winter, here is a recipe that has some of these items. It can be served warm or cold, based on your preference.
I hope you try the recipe, and if you do, drop a note in the comments and let me know what you think. Until then, stay well, my friends!
Storage instructions:
Allow the dish to cool to room temperature after baking.
Refrigerating: Transfer the baked dish into an airtight container or cover the roasting dish with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days.
Freezing: If you wish to freeze, transfer individual portions to freezer-safe containers or bags, removing as much air as possible before sealing. This dish can be stored in the freezer for up to 2-3 months. To reheat, thaw overnight in the fridge and then warm in the oven until heated through.
Reheating: When ready to eat, reheat the dish in a preheated oven at 350F/180C for about 20 minutes or until warmed through. If reheating from frozen, add an additional 10-15 minutes to the warming time.
Recipe faqs:
Absolutely! While acorn squash imparts a unique nutty flavor, you can replace it with butternut or delicata squash. Adjustments in cooking time might be needed, depending on the thickness and variety of squash.
If you don't have apple cider on hand, apple juice can work as a replacement. For a more savory approach, chicken broth or white wine can also be an alternative, but it will slightly change the flavor profile.
Yes, the dish will still be delicious without them.
The chicken is done when it reaches an internal temperature of 165F/74C. Use a meat thermometer to check. If you don’t have a thermometer, the chicken should be opaque, the juices should run clear, and it should be easy to shred with a fork.
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Strawberry Arugula Salad With Pecans And Avocado
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📖 Recipe
Acorn Squash With Chicken & Fennel
Equipment
Ingredients
- 3 pounds chicken parts legs, thighs, wings, breast or a mixture of them
- 1 fennel bulb
- 2 medium apples
- 10 garlic cloves
- 3 medium acorn squash
- 1 teaspoon fennel seeds
- 1 tablespoon fresh chopped tarragon or 1 teaspoon dried tarragon
- 1 cup apple cider
- 2-3 tablespoons of olive oil
Instructions
- Preheat the oven to 350F/180C.
- Remove the fennel core. Slice the fennel thinly using a sharp knife or a mandolin.
- Core the apples and cut them into segments. Do not peel the apples.
- Peel the garlic cloves.
- Cut the acorn squash into rings and remove the seeds.
- Scatter the fennel, apples, squash, and garlic in a roasting dish. Place the pieces of chicken on top.
- Add the fennel seeds, tarragon, and apple cider to the tray and the olive oil. Toss everything to coat.
- Bake for 40 mins and serve.
Anonymous says
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