I am such a sauce person! This roasted tomatillo and garlic sauce was absolutely incredible. The acorn squash is roasted on the sheet pan with the chicken and sauce ingredients, absorbing all of the flavors too. It would be a wonderful dish to serve as part of a Cinco de Mayo celebration. In fact, I might make it again on Cinco de Mayo! 🙂
This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used boneless, skinless thighs instead of bone-in, and adjusted the method and roasting times accordingly.
I’m bringing this delicious dish to share at Angie’s Fiesta Friday #221 this week, hosted by Jenny @ Dragonfly Home Recipes. Enjoy!
One Year Ago: Roasted Chicken Thighs over Herbed Pea & Spinach Puree
Two Years Ago: North African Meatballs
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Posted in Chicken (Poultry), Recipes, Sauces
Tags: acorn squash, adobo, boneless skinless chicken thighs, chicken, chipotle, cilantro, cinco de mayo, cumin, dinner, Fiesta Friday, jalapeño, limes, Mexican, roasted, salsa, salsa verde, sauce, scallions, sheet pan, tomatillos, verde, Vitamix
Similar to my last post, this is another lovely breakfast, lunch, or dinner dish. A nice vegetarian meal! I (almost) always make roasted acorn squash with maple syrup, so this was also a nice change of pace. The chile paste made it amazing.
This recipe was adapted from Martha Stewart Living. I used my CSA acorn squash and festival sweet dumpling squash and added roasted potatoes. We ate it for dinner with a green salad on the side.
I’m sharing this dish at Angie’s Fiesta Friday #139, co-hosted by Antonia @ Zoale and Sandhya @ Indfused. Enjoy!
- 2 small acorn squashes (up to 1 1/2 pounds each)
- 2-3 T extra-virgin olive oil
- coarse salt and freshly ground black pepper
- 1 tsp fresh thyme leaves, plus 6 sprigs
- 2 cups (12 oz) mixed cherry tomatoes
- 2 tsp sambal oelek (or other chile paste), plus more for serving
- 4 large eggs
- 1 pound fingerling potatoes, halved crosswise
- Preheat oven to 425 degrees, preferably set to convection roast, with racks in the center, upper, and lower thirds of the oven.
- Line 3 rimmed baking sheets with parchment paper.
- Toss potatoes with olive oil; season with salt and pepper. Set aside.
- Rub squashes all over with 1 tablespoon of olive oil. Prick inside surface all over with a fork. Season with salt and thyme leaves.
- Place squash cut side down over thyme sprigs on a prepared baking sheet. Place on upper rack of oven and roast for 10 minutes.
- Along with the squash, add potatoes to oven on the lower rack. Roast for 10 minutes as well.
- Meanwhile, toss the tomatoes in the remaining tablespoon of oil; season with salt and pepper. Spread on the third baking sheet in a single layer.
- After the initial 10 minutes of roasting is complete, add the tomatoes to the oven on the center oven rack and roast about 20 to 25 minutes more, or until tomatoes are beginning to collapse. The squash should be tender and the cut surface of the potatoes lightly brown.
- Remove tomatoes and potatoes from the oven. Set aside, in a warming drawer, if possible.
- Turn the squashes cut side up and roast 5 minutes more.
- Spoon 1/2 teaspoon chile paste into each hollow, then crack an egg into each. Season with salt.
- Return to oven and bake until whites are set but still a bit wobbly and yolks are soft, about 10 minutes.
- Let stand for 3 minutes. Then, serve garnished with roasted tomatoes, more chile paste, salt and pepper with roasted potatoes on the side.
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Posted in Recipes, Vegetarian
Tags: acorn squash, baked eggs, brunch, cherry tomatoes, dinner, eggs, festival sweet dumpling squash, Fiesta Friday, fingerling potatoes, roasted, sambal oelek, thyme, tomatoes, vegetarian
When we lived in Charleston, South Carolina, summer squash casserole was served as a staple side dish. This is a winter version from The Lee Bros. Southern Cookbook by Matt & Ted Lee. We ate it as a vegetarian entree with sautéed broccoli rabe (with garlic and red pepper flakes) on the side. The sweet, cheesy casserole had a nice balance with the salty, bitter greens. The cookbook authors suggest adding 1 pound of cut, seared, hot Italian sausage (with 2 1/2 pounds of squash) in step 3 to turn this dish into an entree.
- 3 1/2 pounds winter squash, such as butternut, kabocha, or acorn, peeled and cut in 1/2-inch slices (about 6 cups)
- 5 T unsalted butter, plus more for the pan
- 1 T extra-virgin olive oil
- 2 large yellow onions, trimmed, peeled, and chopped (about 3 cups)
- 1 cup whole or low-fat buttermilk
- 2 large eggs, beaten
- 2 1/2 tsp minced fresh thyme
- 1/2 cup bread crumbs, preferably homemade, toasted
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup pumpkin seeds or pecans, toasted
- 2 cups coarsely grated cheddar cheese (about 6 ounces)
- Preheat the oven to 375 degrees. Butter a 9 x 13-inch baking dish or a 4-quart casserole.
- Place 3 quarts water in a large stockpot and bring to a boil over high heat. Add the squash to the water, return to a boil, and cook for 6 minutes. The squash will turn a deeper orange. Drain it and set it aside.
- Melt the butter in the stockpot and add the oil. Add the onions and sauté over medium-low heat until translucent and limp, about 8 minutes, stirring to prevent browning. Add the warm squash and the buttermilk, eggs, thyme, bread crumbs, salt, pepper, 1/8 cup pumpkin seeds, and 1 1/3 cups cheese. Blend with a wooden spoon or spatula until the ingredients are well combined.
- Spread the mixture evenly in the baking dish. Bake for 45 minutes. Remove from the oven and sprinkle the remaining 1/8 cup pumpkin seeds and 2/3 cup cheese over the casserole. Bake for 15 minutes more, or until the pumpkin seeds have turned chestnut brown and the cheese is bubbling and gently browning.
- Remove from the oven and serve immediately.
Posted in Casserole, Recipes, Sides, Vegetarian
Tags: acorn squash, buttermilk, butternut squash, cheddar, dinner, kabocha squash, pecans, pumpkin seeds, thyme, vegetarian
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This is my gold standard acorn squash recipe. I love it. I could eat it alone as a meal with salad! I make it every time I get an acorn squash in my CSA box.
- 2 acorn squash, halved lengthwise or crosswise, seeded, and bottoms trimmed to lie flat if necessary
- coarse salt and freshly ground black pepper, to taste
- 2 T unsalted butter
- 1/2 cup pure maple syrup
- fresh thyme
- Preheat the oven to 425 degrees, preferably on convection roast. Prick the entire cut surface of the squash with a fork. Season with salt and pepper.
- Place 2 T maple syrup and 1/2 T butter in the cavity of each squash. Sprinkle fresh thyme over the top.
- Roast 40-50 minutes, basting occasionally, until the top is brown and the flesh is soft.
- Garnish with fresh thyme, if desired. Serve.
This acorn squash recipe is a deviation from my gold standard roasted acorn squash with maple syrup.
I saw the recipe in Everyday Food, had leftover cream, and decided that I had to try it. It was a delicious way to prepare savory squash. I have made it with sage substituted for the thyme, as well as with thyme. I also modified the proportions and the roasting temperature.
It is a great side dish because the rest of the meal can be prepared while it is roasting in the oven.
- acorn squash (1 pound each), halved lengthwise, seeded, and bottoms trimmed to lie flat if necessary
- coarse salt and freshly ground black pepper
- 1 1/2 to 2 T heavy cream per half acorn squash
- 2 sprigs fresh thyme or 2 sage leaves per half
- 1 generous T grated Parmesan per half
- Preheat oven to 400 degrees, preferably on convection roast.
- Prick cut side of squash all over with a fork. Place squash halves cut side up on a rimmed baking sheet and season with salt and pepper.
- Place cream and thyme inside squash cavities.
- Bake until squash is tender when pierced with the tip of a sharp knife, 30 to 35 minutes.
- Sprinkle with Parmesan and bake until cheese is melted and golden, 5 to 10 minutes more.
- Garnish with additional herbs, cheese, and seasonings as desired. Serve.