Maple-Glazed Chicken with Oven-Roasted Butternut Squash, Goat Cheese, & Pecans

Maple-Glazed Chicken with Oven-Roasted Butternut Squash, Goat Cheese, & Pecans

Tonight, I was jonesing to make a new recipe, and came across a delicious-sounding seasonal recipe for Oven-Roasted Butternut Squash, Goat Cheese, & Pecans in my Complete Vegetarian Cookbook. Along with it, I made up a recipe for Baked Maple-Glazed Chicken that ended up being a perfect accompaniment to the squash. If you’re looking for a delicious fall-inspired recipe, give this a shot. You’ll be glad you did!

Oven-Roasted Butternut Squash, Goat Cheese, & Pecans

Ingredients

  1. 2 tbsp. butter, melted
  2. 1/2 tsp. sea salt
  3. 1/2 tsp. fresh-ground black pepper
  4. 2 tbsp. maple syrup
  5. 1/3 c. crumbled goat cheese
  6. 1/3 c. pecans, toasted and crushed
  7. 2 tsp. thyme

Directions

  1. Preheat oven to 425º F.
  2. Remove the skin from the butternut squash, halve, and de-seed.
  3. Cut squash into 1/2″ thick half-moon pieces.
  4. Arrange squash pieces on a baking sheet lined with parchment paper. Brush squash with butter, salt, and pepper.
  5. Bake squash for 20-25 minutes, rotate the baking sheet, and bake for an additional 8-10 minutes.
  6. Flip each squash piece, and bake for an additional 10-15 minutes, until tender and browned.
  7. Transfer squash pieces to a platter or plates, and drizzle each with syrup, goat cheese, and pecans.

Baked Maple-Glazed Chicken Breasts

Ingredients

  1. 2 tbsp. maple syrup
  2. 1 tbsp. soy sauce
  3. 2 tsp. lemon juice
  4. 1 clove garlic, minced
  5. 1 tsp. ground ginger
  6. 1/4 tsp. ground black pepper
  7. 4 boneless, skinless chicken breasts

Directions

  1. Combine syrup, soy sauce, lemon juice, garlic, ginger, and pepper. Add chicken and marinate for 2-3 hours in the refrigerator, flipping over mid-way through.
  2. Preheat oven to 400º F.
  3. Place chicken on baking sheet lined with parchment paper. Bake for 10 minutes. Flip each breast over and bake for an additional 10-15 minutes, or until done and the juices run clear.
  4. Meanwhile, add the rest of the marinade to a small saucepan and heat over medium heat, bringing to a simmer. Reduce the marinade by about half of the original amount.
  5. When the chicken is done, drizzle with the maple reduction and top with parsley, if desired.

Wrapping Up

Even though these two dishes take a bit of time to prep and make, the end result is definitely worth it. I recommend pairing these dishes with some Broiled Parmesan Green Beans, or perhaps some Oven-Roasted Brussel Sprouts – whatever sounds best to you.

Bon Appétit!

 

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