Squash And Chicken Recipe

I recently discovered this amazing one-pan squash and chicken recipe, and now it’s in regular rotation at home. The aroma that fills my kitchen when the sticky maple-harissa glaze hits the hot oven is truly incredible, resulting in crispy edges and tender, caramelized chicken. This easy dinner idea combines sweet and savory flavors for a healthy, satisfying meal that’s perfect for busy weeknights when you want maximum comfort with minimum effort. This specific squash and chicken recipe is a complete meal in itself, perfect for a busy weeknight.

Ingredients

• Chicken Thighs: 1 kg (2.2 lbs) bone-in, skin-on chicken thighs, patted very dry with paper towels.
  Using bone-in, skin-on thighs ensures maximum flavor and keeps the meat incredibly juicy while the skin crisps up and soaks in the glaze. Ensure they are fully thawed and patted dry to achieve the best caramelization on the skin.
• Butternut Squash: 800 g (1.75 lbs) butternut squash, peeled, deseeded, and cut into 2.5 cm (1 inch) cubes.
  Butternut squash is ideal for roasting because it holds its shape well and caramelizes beautifully. Cutting into uniform 1-inch pieces ensures even cooking time alongside the chicken. (Swap: Acorn squash or sweet potatoes work in a pinch; sweet potato cubes are a great alternative if that’s what’s available.)
• Glaze Base: 60 ml (1/4 cup) pure maple syrup and 30 g (2 tablespoons) alcohol-free harissa paste.
  The maple syrup provides the sticky sweetness needed for the glaze to caramelize around the chicken and squash. Harissa paste adds a complex layer of smoky heat and depth; adjust amount based on desired spice level.
• Pantry Staples: 30 ml (2 tablespoons) olive oil, divided; 15 ml (1 tablespoon) freshly squeezed lemon juice; 2 cloves garlic, minced; 5 ml (1 teaspoon) smoked paprika; 2.5 ml (1/2 teaspoon) sea salt; and 1.25 ml (1/4 teaspoon) freshly ground black pepper.
  Olive oil helps coat the squash and prevents sticking, while the lemon juice brightens the flavors. Smoked paprika enhances the deep, warm notes of the harissa.
• Garnish: 30 g (1/4 cup) fresh cilantro, roughly chopped.
  Cilantro adds a necessary pop of fresh green color and cuts through the richness of the glaze. If you prefer a different herb, fresh parsley or chives also work well as a final garnish.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

Here’s how to master this delicious squash and chicken recipe for a fantastic family meal.

1. Prepare the Oven and Baking Sheet: Preheat your oven to 200°C (400°F). Line a large, sturdy baking sheet with parchment paper for easier cleanup.
   Parchment paper is crucial for easy cleanup, especially with the sticky maple-harissa glaze.
   Ensure the baking sheet is large enough to spread the chicken and squash in a single layer to allow for proper roasting and caramelization.
2. Whisk Together the Glaze: In a small mixing bowl, combine the maple syrup, harissa paste, 15 ml (1 tablespoon) of the olive oil, lemon juice, minced garlic, smoked paprika, sea salt, and black pepper.
   Whisk these ingredients thoroughly until completely combined to form the sticky glaze.
   Taste a small amount and adjust salt or harissa to your preference before applying.
3. Glaze the Chicken Thighs: Place the patted-dry chicken thighs in a large bowl. Add exactly half of the prepared maple-harissa glaze and toss well to coat each piece thoroughly.
   Gently massage the glaze into the skin of the chicken to ensure maximum flavor penetration.
   Set aside the remaining half of the glaze; this will be used for basting later.
4. Season the Butternut Squash: In a separate medium bowl, toss the butternut squash cubes with the remaining 15 ml (1 tablespoon) olive oil, a pinch of salt, and pepper until lightly coated.
   A light coating of oil helps the squash caramelize rather than steam during the roasting process.
   Ensure all pieces are evenly coated for uniform tenderness.
5. Arrange for Roasting: Arrange the glazed chicken thighs skin-side up on one side of the prepared baking sheet.
   Spread the seasoned butternut squash cubes in a single layer on the other side of the baking sheet.
   Keep the chicken and squash separate during this step, as they have different cooking characteristics initially.
6. Roast and Baste: Roast for 20 minutes at 200°C (400°F).
   Remove the baking sheet from the oven, flip the squash, and brush the chicken with some of the reserved maple-harissa glaze.
   Return to the oven and continue roasting for another 15-20 minutes, or until the chicken internal temperature reaches 74°C (165°F) and the squash is tender and caramelized, brushing the chicken and squash once more with glaze during the last 10 minutes of cooking. If the chicken skin looks like it’s burning before the internal temperature is reached, tent it lightly with foil for the remaining time.
7. Rest Before Serving: Once cooked, remove the baking sheet from the oven and let the chicken and squash rest for 5 minutes.
   This allows the juices in the chicken thighs to redistribute, resulting in a more tender and juicy final product.
   The resting time also allows the sticky glaze to set properly.
8. Final Presentation: To plate, arrange the glistening, caramelized chicken thighs and tender squash on a platter.
   Drizzle any remaining pan juices and melted glaze from the baking sheet over the squash and chicken. Scatter the chopped fresh cilantro generously over the entire dish just before serving to complete this squash and chicken recipe.

Serving Suggestions and Flavor Tweaks

Complete the Meal

This dish pairs perfectly with a simple, neutral side to balance the rich glaze. Serve alongside fluffy couscous, basic white rice, or a light green salad with a citrus vinaigrette to cut through the richness.

For a Kid-Friendly Twist

If the harissa is too spicy for younger palates, use a mild harissa paste or reduce the amount to 1 tablespoon. For zero heat, swap the harissa for tomato paste mixed with a pinch of smoked paprika and cumin. This squash and chicken recipe is incredibly adaptable, making it a reliable choice for family dinners.

Alternative Glazes

If you don’t have harissa, you can make a similar glaze using sriracha or gochujang for a different spicy kick, or mix maple syrup with dijon mustard and a touch of soy sauce for a savory-sweet variation.

Ingredient Swaps and Make-Ahead Tips

Chicken Cut Variations

You can absolutely use boneless, skinless chicken thighs or breasts instead of bone-in. If using boneless, reduce the initial roasting time to 15-18 minutes, and check doneness carefully at the 10-minute basting mark to prevent overcooking. For breasts, ensure they are pounded to an even thickness to cook in sync with the squash.

Squash Substitutions

Don’t limit yourself to butternut squash; acorn squash, delicata squash, or sweet potato work perfectly in this squash and chicken recipe. Acorn squash (cut into wedges) and delicata squash (cut into rounds) do not need to be peeled, saving time. For sweeter squash varieties like delicata, you might reduce the maple syrup slightly.

Meal Prep Strategy

This is a fantastic recipe for easy meal prep throughout the week. Cook the chicken and squash completely, then portion it into airtight containers. Store in the refrigerator for 3-4 days, reheating gently in the microwave or oven (add a splash of water to prevent drying out). It’s a great high-protein option for healthy lunches.

FAQs about This Sticky Glazed Chicken and Squash Recipe

Can I use a different type of squash?

Yes, absolutely. Acorn squash (cut into wedges and roasted with the skin on) or sweet potatoes (cut into similar-sized cubes) are excellent substitutions. Adjust cook time slightly if pieces are larger or smaller. I often choose delicata squash for its convenient, no-peel prep.

Is this recipe very spicy?

It depends on the harissa paste you use. Harissa spice levels vary greatly. If you are sensitive to heat, start with just one tablespoon of harissa and add more to taste. The sweetness of the maple syrup also balances the heat effectively. When making this squash and chicken recipe for kids, I swap in tomato paste for the harissa.

Can I make this ahead of time?

For best results, roast and serve immediately. However, you can chop the squash ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Prepare the glaze and store it separately for maximum convenience on a busy weeknight. This makes for quick meals during the week.

What is the best way to reheat leftovers?

Reheat in the oven or air fryer at 180°C (350°F) for 10-15 minutes until warm, or use a microwave for speed. Reheating in the oven or air fryer will help maintain some crispness on the chicken skin and prevent the squash from getting soggy. The key to successful reheating for this squash and chicken recipe is keeping moisture in.

Why do I need to rest the chicken?

Resting the chicken for 5 minutes allows the muscle fibers to relax after cooking. This keeps the juices locked inside the meat instead of running out when you cut it, ensuring a moist and tender result. It’s a quick step that truly improves the quality of this healthy squash and chicken recipe.

What side dishes complement this recipe?

Simple sides work best to complement the richness of the glaze. Try serving this with a side of white rice, quinoa, or couscous to soak up the extra glaze, or with a refreshing green salad to cut through the richness. These additions round out the meal and make it satisfying for the entire family.

Conclusion

This maple-harissa squash and chicken recipe proves that family-friendly comfort food doesn’t have to be complicated. The sticky, savory-sweet glaze transforms simple ingredients into a show-stopping meal, perfect for a cozy weeknight or entertaining guests. It’s a low-effort, high-reward approach to one-pan cooking that truly delivers on flavor. If you’re looking for a new family favorite, save this recipe on Pinterest to try this week.

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