delicata is the superior squash

the meal you should make for the week

I’m writing this as I eat day 4 of leftovers from this recipe, and as a serial leftover hater - I am not mad. In fact I’m the opposite of mad. I am genuinely sad I don’t have more to eat tomorrow.

You guys probably could tell by now I’m not huge on “easy”, “one pan”, “5 ingredient” or any of those kinds of recipes because for whatever reason I enjoy complicating things BUT!

This truly was the easiest recipe I’ve made in a while and somehow also the best. It stays true to my seasonal ~preference~ of eating and maybe it’s just a sign of me feening for Thanksgiving but alas, I will be making it again next week. And probably multiple times throughout the next month as well.

I think part of why the leftovers are that good throughout the week is because I reheat them in the airfryer. 425 F for like 8 min iiiish and everything is crisp and golden and beautiful again, just like it came out the first time. The squash also just gets sweeter and sweeter somehow, and before things get weird and I start begging you to make this recipe this week..

Just make it!!!!!! It’s delicious, easy and an excuse to buy those gorgeous delicata’s at the farmers market!!!!

AND! Reynolds Wrap Heavy Duty Foil made this recipe that much easier. She’s just that girl - durable, strong and high quality so you don’t have to worry about rips or tears. Sheet pans are one of my worst enemies to clean after a roast, so thankfully you won’t have to deal with any of that, because we just deserve to clean less. Everyone say thank you, Reynolds Wrap!!

Now let’s get on into it shall we!

one pan super duper easy chicken n’ squash

• 1 lb chicken thighs (I used bone-in + skin on bc I’ve been in that era)

• 1 small delicata squash

• 2 small sweet potatoes

• 5 shallots

• 1.5 tbsp dijon mustard

• 1.5 tbsp olive oil

• 1 tbsp maple syrup

• 2 thyme sprigs, plus more for roasting

• 2 tsp coriander

• 2 tsp cumin

• 1 tsp paprika

• 3 sage sprigs

• 3 garlic cloves, minced

• salt + pepper to taste

• Reynold’s Wrap Heavy Duty Foil

to serve (highly customizable):

• kale or arugula

• salt + black pepper

• olive oil

• quartered apple slices

• parmesan shreds

  1. Preheat oven to 425 F. In the meantime, prepare the vegetables. Cut delicata in half, deseed with a spoon and cut into 1/2” slices. Quarter the sweet potatoes then cut into 1/2” inch pieces. Peel and quarter the shallots.

  2. Line a baking sheet with foil or parchment paper. Spread the squash, shallots and sweet potatoes on the tray and nestle the chicken thighs in between the vegetables.

  3. Combine garlic, spices, thyme, maple syrup, olive oil, salt, pepper and dijon in a small bowl. Divide sauce amongst each chicken thigh, and distribute evenly, including under the skin. Drizzle the remaining veggies with enough olive oil, salt + pepper to liberally coat everything.

  4. Nestle a few thyme + sage sprigs in between the chicken + squash. Pop in the oven for about 30-35 minutes (or depending on your oven, until an internal temperature of 175 F) Then broil for around 3-5 minutes until the skin is crispy, just watch out not to burn the veggies.

  5. For the salad: if using kale, massage olive oil + salt in to the kale with your hands until softened. If using arugula, just gently toss. Add apple slices, parm + black pepper to taste. Mix to combine.

  6. Top salad with vegetables and chicken + enjoooooy!!!

currently loving:

• Blue Bottle instant coffee. I literally drink this ever single day lol. I don’t know what’s in this but it’s so good, and does not feel like an instant coffee at all. The composition is like beautiful coffee crystals and I love how easy it is in the morning. My boyfriend has been making fun of me because I’m a coffee snob but am nearly done with this entire container and can’t stop raving about it.

• My lunch roll ups that I’ve been eating every day. How I make it: TJ’s cranberry cheese, arugula, olive oil, roast turkey, apple slices, whole grain mustard, carb savy tortilla. Fiiiiire!

• Not new, but I just restocked my favorite go-to rice. I buy the large bag and it lasts for.ever. Such a good price when you buy in bulk too. Have been buying this for 3+ years, superb quality, the best rice I’ve ever made at home and I’ve put all my friends on to it. Slayyyy!

• I’m on my 2nd tube of Rhode lippie that I purchased myself, and have bought 2 more as gifts. Then I somehow ended up on their PR list which I am just slapping myself over. But I’ve never felt this attached to a lip product, can’t explain it, just love it lol. Strawberry is my fave flavor ever. Vanilla slaps too!

Alright my lovelies, you know the drill - if you make anything tag me! I hope you have the best Sunday evvaaaa <333333333 love u so much it hurts!!!!!

xoxo katie