I started buying honeynut squash on a whim a couple of autumns ago, not really knowing what to do with it. It looks like a miniature butternut but the flavor is noticeably sweeter and nuttier, more concentrated somehow. Once I started roasting it alongside chicken, I could not stop.
This recipe is one of those weeknight dinners that looks considered and seasonal without asking a lot of you. You sear the chicken in a hot pan until golden, then slide it into the oven to finish cooking through. The squash roasts on its own until it caramelizes at the edges. The apple comes in fresh and thin-sliced, which is the detail I really like. It is not cooked down or sweetened, just raw apple alongside the warm squash and chicken, and that contrast of crisp and yielding textures makes every bite more interesting.
There’s no sauce here, so seasoning has to do the work. Salt, pepper, and good olive oil carry the whole plate, and the natural sweetness of the squash rounds it out. I sometimes add a few fresh thyme sprigs to the squash pan for a little herbal lift, but even without it the dish is complete.
This is the sort of dinner that works on a regular Tuesday but also holds up when you have someone over and want to serve something that reflects the season without spending all evening in the kitchen.
Sear the Chicken Breasts
Season the boneless, skinless chicken breasts with salt and pepper on both sides. Heat olive oil in an oven-safe pan over medium-high heat and sear the chicken until golden brown on both sides, about 3 to 4 minutes per side.
Roast the Chicken and Squash
Transfer the seared chicken to a baking sheet and place in a 400°F oven. Toss the peeled and cubed honeynut squash with olive oil, season with salt and pepper, and spread on a separate baking sheet. Roast both for about 15 minutes, or until the chicken is cooked through and the squash is tender.
Slice the Apple and Plate
While the chicken and squash roast, thinly slice the apple. Plate the chicken with a portion of roasted honeynut squash and the apple slices alongside.
Pan-Seared Chicken with Honeynut Squash and Apple
Total Time: 40 minutes
Yield: Serves 2
Description
Chicken breasts sear in a hot pan, then finish in the oven alongside roasted honeynut squash — sweeter and nuttier than butternut. Thin raw apple slices on the side add crunch the rest of the plate doesn’t have.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 honeynut squash
- 1 apple
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat your oven to 400°F.
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a pan over medium-high heat and sear the chicken until golden brown on both sides.
- Transfer the chicken to a baking sheet and roast in the oven for about 15 minutes or until cooked through.
- Peel and cube the honeynut squash, then roast in the oven with a drizzle of olive oil until tender.
- Slice the apple thinly.
- Serve the chicken with roasted squash and apple slices on the side.
Notes
- Slice the apple thin and leave it raw — cooking or sweetening it defeats the point, which is the contrast against the warm squash and chicken.
- Sear the chicken hot enough to get real color before it goes in the oven, or you lose the crust entirely to the finish-cooking step.
- A few fresh thyme sprigs on the squash pan add a nice lift, but the dish holds up fine without them.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Category: Main Course
Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10
- Sodium: 500
- Fat: 20
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
Frequently Asked Questions
What is honeynut squash and can I substitute it?
Honeynut squash is a small, deeply sweet variety of butternut squash. If unavailable, regular butternut squash or acorn squash cut into similar-sized cubes works well as a substitute, though cooking time may vary slightly with larger pieces.
What type of apple works best in this dish?
A firm, slightly tart apple like Honeycrisp, Fuji, or Granny Smith holds its texture as thin slices and balances the sweetness of the honeynut squash. Avoid very soft varieties that will turn mushy on the plate.
Can I cook the chicken entirely on the stovetop?
Yes. Reduce the heat to medium after searing and cover the pan, cooking for an additional 6 to 8 minutes depending on the thickness of the breasts, until the internal temperature reaches 165°F.
If You Liked This Recipe, You’ll Love These
- Butternut Squash Soup With Apple Chicken Sausage
- Apple and Butternut Squash Soup
- Apple-Onion Chicken Breakfast Sausage
- Apple-Pumpkin Muffins with Streusel
The post Pan-Seared Chicken with Honeynut Squash and Apple appeared first on Honest Cooking and Travel.
