This year, I am determined to experiment with squash other than butternut – delicious as it is. Inspired by the New York Times and the beauties dotting the farmers market, I opted for acorn squash roasted under chicken quarters for an easy but impressive Sunday dinner.
No need to peel the squash before roasting. Serve over fall flavored (think cranberries, toasted almonds, etc.) couscous or the grain of your choice.
4 chicken leg quarters (about 2 pounds), bone in and skin on
1 tablespoon olive oil
1 tablespoon butter, melted, plus more for greasing the pan
1 tablespoon chopped sage
1 teaspoons kosher salt
1 teaspoon fresh black pepper
6 cloves garlic, peeled
1 medium acorn squash, seeded and sliced into 1/4-inch-thick rings
Juice from half a lemon
1. Preheat oven to 425 degrees.
2. In a large bowl, toss chicken with olive oil, sage, lemon juice and garlic cloves. Season with salt and pepper.
3. Spread squash on the bottom of a buttered 9 x 13-inch pan. Nestle garlic and chicken – skin side up – on top of squash and top with melted butter. Roast for 35 minutes or so, until squash and garlic are soft and chicken is golden.
4. Remove from oven and let rest before serving.