Roast Chicken and Kabocha Squash

Updated: Oct 13, 2019


My favorite weeknight meals are those that require little attention. But it still has to be delicious. For me, that means having the oven do most of the work and not too much prep work. Roast Chicken and Kabocha Squash fit the bill. It takes minutes to prepare, and my meat and my entire meal cook at once in the oven. While both got a sprinkled of pumpkin pie spice, I also seasoned the chicken with pantry spices like onion, garlic, and thyme and the squash with brown sugar and cayenne pepper. This meal is as comforting as it gets.


Ingredients for Roast Chicken and Kabocha Squash:


4-6 whole chicken legs

4 pounds Kabocha Squash


Chicken:

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/2 teaspoon pumpkin pie spice

1/2 teaspoon dried thyme

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon black pepper


Squash:

2 tablespoons olive oil

1 1/2 tablespoons brown sugar

1/4 teaspoon pumpkin pie spice

1/8 teaspoon cayenne pepper

kosher salt

black pepper


You will also need two sheet pans. A few people have asked about which pans I use. Click HERE for more information.


Time-Saving Tip: Cut the squash in advance and keep it refrigerated until ready to use.


Let's see what we need.


We're ready to cook.



I like to start with cutting up the squash. Place the squash on a cutting board and turn it over. Start cutting the squash by placing the point of the knife in the middle of the squash. Making the first cut can be a little tricky. Once you make the first cut, it becomes easier to continue. Scoop out the seeds and cut each half in half. You should now have four pieces; cut each quarter into three sections.


Combine the spice and set aside. Brush the squash with the olive oil and transfer to a sheet pan lined with parchment paper. Then sprinkle the spice mixture and brown sugar on both sides; season with salt and pepper.


Place the chicken in a sealable baggie; add the seasoning and oil. Seal the bag and shake around and coat the meat.


Transfer the chicken to a parchment-lined sheet pan and then place both pans in a preheated 425-degree oven. Bake until squash is tender and the chicken is cooked. Roasting will take 35-45 minutes, depending on the size of all of the chicken and squash.


It's ready! Roast Chicken and Kabocha Squash is such a delicious and comforting meal. This is the perfect meal to make when I want something healthy and delicious without much fuss. This dish is excellent for the family and easily multiplied for entertaining.


Enjoy!


Roast Chicken and Kabocha Squash:


  • 4-6 whole chicken legs

  • 4 pounds Kabocha Squash


Chicken:

  • 2 tablespoons olive oil

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon pumpkin pie spice

  • 1/2 teaspoon dried thyme

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon black pepper


Squash:

  • 2 tablespoons olive oil

  • 1 1/2 tablespoons brown sugar

  • 1/4 teaspoon pumpkin pie spice

  • 1/8 teaspoon cayenne pepper

  • kosher salt

  • black pepper

  • I like to start with cutting up the squash. Place the squash on a cutting board and turn it over. Start cutting the squash by placing the point of the knife in the middle of the squash. Making the first cut can be a little tricky. Once you make the first cut, it becomes easier to continue. Scoop out the seeds and cut each half in half. You should now have four pieces; cut each quarter into three sections.

  • Combine the spice and set aside. Brush the squash with the olive oil and transfer to a sheet pan lined with parchment paper. Then sprinkle the spice mixture and brown sugar on both sides; season with salt and pepper.

  • Place the chicken in a sealable baggie; add the seasoning and oil. Seal the bag and shake around and coat the meat.

  • Transfer the chicken to a parchment-lined sheet pan and then place both pans in a preheated 425-degree oven. Bake until squash is tender and the chicken is cooked. Roasting will take 35-45 minutes, depending on the size of all of the chicken and squash.

  • You will also need two sheet pans. A few people have asked about which pans I use. Click HERE for more information.

  • Time-Saving Tip: Cut the squash in advance and keep it refrigerated until ready to use.

2018 Cranberry Walk