Fall Feast Chicken and Squash Recipe
- FibonacciMD

- Oct 27
- 3 min read
Updated: Oct 28
Roast Chicken with Squash and Apples for a Nutritious Autumnal Delight
Creative Cooking for the Health-Conscious Gourmet
Low-Calorie | Low-Carb | Low-Fat | High-Fiber

Embrace the cozy flavors of autumn with this Fall Feast Chicken Recipe, a culinary medicine creation that combines tender marinated chicken with roasted butternut and delicata squashes, crisp apples, and sweet onions for a balanced, health-boosting meal. This dish highlights seasonal ingredients rich in vitamins, fiber, and antioxidants, making it perfect for those seeking gourmet tastes without compromising on nutrition. Pair it with wild rice or crusty bread for a complete, satisfying dinner that serves three.
Ingredients
1 Butternut squash
1 delicata squash
2 large boneless skinless chicken breasts
3 tb olive oil
2tb maple syrup
1 tsp dried thyme
2 tsp brown mustard
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper
1 apple
½ red onion
Instructions

Follow the instructions for the chicken, the butternut squash, the remaining filling, and the baked assembled dish.
Marinated Chicken
Cut each chicken breast into 3 or 4 pieces
Mix together the olive oil, maple syrup, salt and pepper
Add chicken and marinate from 1 to 4 hours
Pre-Roast the Butternut Squash
Preheat oven to 400 F. Line a baking sheet with parchment paper
Peel the butternut squash with an apple peeler, scoop out the seeds. Cut the squash into 1” cubes
In a large bowl, toss cubed butternut squash with the olive oil, thyme, brown mustard, salt, and pepper
Place the squash pieces in a single layer on a parchment paper-lined baking sheet,
Bake for about 10 minutes.
Cut & Toss Delicata Squash, Onion and Apple
Cut Delicata squash into rings and remove seeds
Cut apple into wedges
Slice onion
Toss Delicata squash, onion and apple in 1 tb olive oil
Sprinkle with salt and pepper
Baking
Cover baking pan in aluminum foil
Remove chicken from marinate and add to baking sheet with butternut squash
Add apples, Delicata squash, and onions and arrange all in a thin layer
Roast for 20 to 30 minutes until the chicken reaches an internal temperature of 165°F and the veggies are tender.
Makes 3 - 4 servings
Nutrition information per serving (based on 3 servings total and excluding the wild rice)
Calories 256, Fat 8g, Saturated fat 3.2g, Cholesterol 60mg, Carbohydrate 28g, Fiber 3.3g, , Protein 21g, Sodium 600mg, Potassium 743mg, Sodium 563mg, Potassium 738mg
Nutrition Chef Authors:
Medically Reviewed by FibonacciMD editors.
Editor's Note: The recipe is shown with a serving of wild rice; it also pairs well with warm some crusty bread. Prep time - one hour plus. This recipe is appropriate for a low calorie, low saturated fat dietary regimen. It is also a good source of fiber and protein. If you limit the wild rice the recipe would also be appropriate for a low-carb regimen.
Since you love squash, we have more recipes featuring the versatile zucchini—a type of summer squash—including our savory Rustic Ratatouille recipe. You can also check out "Keen on Zucchini" to learn more about the vegetable's health benefits. And our Flavors of Fall Casserole recipe.
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For Organic Wild Rice (Recommended Pairing) "Elevate your Fall Feast Chicken with nutty, organic wild rice – the ideal side for absorbing those roasted flavors! Try Lundberg Regenerative Organic Certified Wild Rice (8 oz) for a gluten-free, sustainable boost. Shop now on Amazon (https://amzn.to/47arnAi)

