Savory Roasted Butternut Squash Cluck
Elevate your dinner game with this Savory Roasted Butternut Squash Cluck! This mouthwatering one-pan dish combines tender chicken thighs with perfectly roasted butternut squash, all seasoned with a tantalizing blend of paprika, cumin, fresh rosemary, and a touch of honey for subtle sweetness. Infused with garlic and brightened with a splash of lemon juice, the recipe delivers the perfect balance of savory and sweet flavors. The chicken’s golden, crispy skin takes center stage as it roasts atop the squash, allowing the juices to meld and create an irresistible caramelized finish. Ready in just over an hour, this easy yet elegant dish is perfect for weeknight dinners or cozy gatherings. Serve warm and garnish with fresh rosemary for a rustic yet refined presentation. Ideal for those looking for hearty, seasonal flavors, this recipe is a must-try!
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Recipe Information
Ingredients
- 4 cups Butternut squash, peeled and cubed
- 4 pieces Bone-in, skin-on chicken thighs
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Honey
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 425°F (220°C).
In a large bowl, combine the cubed butternut squash with 2 tablespoons of olive oil, 1 minced garlic clove, half the chopped rosemary, 0.5 teaspoon salt, and black pepper. Toss well to coat.
Spread the seasoned butternut squash evenly on a baking sheet lined with parchment paper. Set aside.
In the same bowl, add the chicken thighs, the remaining olive oil, 2 minced garlic cloves, paprika, cumin, honey, lemon juice, the remaining rosemary, and 0.5 teaspoon of salt. Rub the mixture well into the chicken.
Arrange the chicken thighs on top of the butternut squash on the baking sheet.
Roast in the preheated oven for 40-45 minutes, or until the chicken skin is golden and crispy and the internal temperature reaches 165°F (74°C).
For additional caramelization, broil on high for 1-2 minutes at the end of cooking.
Remove the baking sheet from the oven and let the chicken rest for 5 minutes.
Serve warm, garnished with extra fresh rosemary if desired.
Nutrition Facts
Calories |
2068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.6 g | 188% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 2883 mg | 125% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 28.2 g | ||
| Protein | 114.4 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3050 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
