Maple Roast Chicken and Squash

Hearty dinner ready for four! Serve your family this baked chicken and squash spooned with pineapple mixture. MORE+ LESS-

By Betty Crocker Kitchens

Updated August 26, 2010

Ingredients

whole chicken (3 to 5 lb)

1/2

teaspoon seasoned salt

1/2

teaspoon dried marjoram leaves

1/4

teaspoon pepper

medium acorn squash, quartered, seeds removed

can (8 oz) crushed pineapple in unsweetened juice, undrained

1/2

cup real maple syrup

tablespoons soy sauce

tablespoons Dijon mustard

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1

Heat oven to 375°F. Remove and discard giblets from chicken. Rinse chicken inside and out with cold water; drain. Pat dry with paper towels. Rub chicken with seasoned salt, marjoram and pepper. In shallow roasting pan, place chicken. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Bake 45 minutes.
2

Arrange squash, cut side up, around chicken. Bake 30 minutes longer.
3

In small bowl, mix pineapple with juice, maple syrup, soy sauce and mustard until well blended. Spoon about 1 cup pineapple mixture over chicken and squash. Bake 15 to 30 minutes longer or until thermometer reads 180°F and legs move easily when lifted or twisted, and squash is tender, basting chicken and squash with pan juices once.
4

Remove chicken and squash from pan; cover to keep warm. Pour drippings from pan into medium saucepan. Add remaining pineapple mixture; mix well. Cook over medium heat 5 to 10 minutes or until mixture is reduced slightly, stirring occasionally. Serve pineapple mixture with chicken and squash.

Don't have real maple syrup on hand? Maple-flavored syrup can be used instead.
To make this squash easier to cut, use a knife to pierce 2 to 4 holes in the skin so steam can escape. Microwave the squash on High for 2 to 3 minutes or just until it's soft enough to cut.