Maple-Roasted Chicken & Acorn Squash

Name: Maple-Roasted Chicken & Acorn Squash
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings.
Ingredients: 1 medium acorn squash; 4 medium carrots, chopped (about 2 cups); 1 medium onion, cut into 1-inch pieces; 6 bone-in chicken thighs (about 2-1/4 pounds); 1/2 cup maple syrup; 1 teaspoon salt; 1/2 teaspoon coarsely ground pepper

TOTAL TIME: Prep: 15 min. Bake: 35 min. YIELD: 6 servings.

When I became a new mother, my mom helped me find comforting and simple recipes to have on hand. This terrific roast chicken is a happy discovery. —Sara Eilers, Surprise, Arizona

Ingredients

1 medium acorn squash
4 medium carrots, chopped (about 2 cups)
1 medium onion, cut into 1-inch pieces
6 bone-in chicken thighs (about 2-1/4 pounds)
1/2 cup maple syrup
1 teaspoon salt
1/2 teaspoon coarsely ground pepper

Directions

1. Preheat oven to 450°. Cut squash lengthwise in half; remove and discard seeds. Cut each half crosswise into 1/2-in. slices; discard ends. Place squash, carrots and onion in a greased 13x9-in. baking pan; top with chicken, skin side down. Roast 10 minutes.
2. Turn chicken over; drizzle with maple syrup and sprinkle with salt and pepper. Roast 25-30 minutes longer or until a thermometer inserted in chicken reads 170°-175° and vegetables are tender.

Nutrition Facts

1 serving: 363 calories, 14g fat (4g saturated fat), 81mg cholesterol, 497mg sodium, 36g carbohydrate (23g sugars, 3g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

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