Maple Roasted Chicken with Acorn Squash

Pure maple syrup and fresh rosemary pull the sweet flavor out of acorn squash in this gorgeous fall supper.

Prep Time
15 min
Cook Time
40 min
55 min


  • 1 acorn squash (about 
1 1/2 lb), halved, seeded and cut into 1/2-inch-
thick slices
  • 1 tbsp olive oil
  • 1 red onion, cut into 1/2-inch wedges
  • 3/4 tsp each sea salt 
and ground black 
pepper, divided
  • 4 large boneless chicken thighs (about 1 lb), trimmed
  • 3 tbsp pure maple syrup
  • 1 1/2 tbsp finely chopped fresh rosemary
  • 1 tbsp coarsely 
chopped garlic


  1. Preheat oven to 375°F. In a large bowl, toss squash with oil; spread in a single layer on a large rimmed parchment-lined baking sheet. Arrange onion wedges around squash. Sprinkle 1/4 tsp each salt and pepper over vegetables. Bake for 15 minutes.
  2. Meanwhile, in same bowl, toss chicken with maple syrup, rosemary, garlic and remaining 1/2 tsp each salt and pepper.
  3. Increase oven temperature to 425°F. Place chicken on same baking sheet on top of squash and onions. Pour any remaining syrup mixture from bowl over chicken. Return to oven and bake until an instant-read thermometer inserted into the largest thigh registers 165°F, 25 to 30 minutes. Baste chicken once or twice during baking time using juices from bottom of baking sheet.

Nutrition Information

  • Serving Size 1 thigh and 3/4 cup vegetables
  • Calories 401
  • Carbohydrate Content 4 g
  • Cholesterol Content 11 mg
  • Fat Content 22 g
  • Fiber Content 6 g
  • Protein Content 21 g
  • Saturated Fat Content 6 g
  • Sodium Content 460 mg
  • Sugar Content 10 g
  • Monounsaturated Fat Content 10 g
  • Polyunsaturated Fat Content 4 g