Chicken and acorn squash are sprinkled with cinnamon, salt, pepper and olive oil then roasted until golden brown. This simple sheet pan dinner recipe is perfect for busy weeknights!
Versatile, nutritious and oh-so-delicious, you really can’t go wrong with roasting meat and vegetables all on the same pan.
For this particular recipe, I season the chicken and squash with warm cinnamon, garlic powder, olive oil, salt, and pepper. If you’ve never tried using cinnamon in savory dishes, I urge you to give it a shot. In fact, we sprinkle cinnamon on everything from beef to eggplant.
What’s so great about a sheet pan dinner is that everything cooks on one pan like one big happy family. The result? Less clean up. (I often use foil to make it even EASIER to clean!)
Generally, this dinner is ready in about 35-40 minutes but it depends on your oven strength. I highly recommend using a meat thermometer so that you know exactly when the chicken is done (once it reaches an internal temperature of 165 or higher.)
If you don’t have acorn squash on hand, this recipe would be just as good with butternut squash, sweet potatoes or any other root vegetable.
Your fork is waiting.
Chicken and Acorn Squash Sheet Pan Dinner
- Pre-heat oven to 350 degrees.
- Place chicken pieces and acorn squash slices in a single layer on a large baking sheet.
- Brush chicken and squash with olive oil then sprinkle evenly with cinnamon, garlic powder, salt and pepper. Roast until chicken reaches internal cooking temperature of 165 degrees or higher (about 35-40 minutes.)
Check out my Pinterest board for more healthy and easy dinner recipes!