1 Sheet Pan Acorn Squash and Chicken Thighs

1 sheet pan dinners are our jam! That’s why we focused a few weeks back on a roundup for you to make weeknights more simple. This one is no different! This one requires minimal prep and big flavor payoff with your spice cabinet coming into play.

What You Need

1 Medium Acorn Squash

1 lb. Chicken Thighs

4 cloves Garlic, minced

½ tsp garlic powder

Pinch Red Pepper Flakes

¼ tsp. Ginger

1 Tbsp. Honey

2 Tbsp. Soy Sauce

2 Tbsp. Rice Vinegar 

2 Tbsp. Toasted Sesame Oil

Salt and Pepper as Desired

 How It’s Made:

  1. Preheat oven to 350 degrees
  2. Line a baking sheet with parchment paper
  3. Place chicken thighs on the baking sheet
  4. Slice the acorn squash in half from stem to tip and scoop out the seeds with a spoon
  5. Cut off both ends of the acorn squash and slice ½ inch thick slices
  6. Place on tray (they will overlap and this is ok)
  7. In a small bowl combine garlic, garlic powder, red pepper flakes, ginger, honey, soy sauce, rice vinegar, toasted sesame oil and stir
  8. Spoon the entire mixture evenly over the ingredients
  9. Bake for 30 minutes

Serves 4

Nutritional Facts:
Plate icon

Calories 345
Total Fat 18g
Cholesterol 153mg
Sodium 646mg

Carbohydrates 19g
Fiber 5g
Sugar 10g
Protein 30g

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