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Easy One-Pan Chicken and Stuffed Acorn Squash Bake: Best Fall Dinner

one pan chicken and stuffed acorn squash bake - featured image
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A hearty one-pan meal featuring tender roasted acorn squash stuffed with herbed quinoa, dried cranberries, and pecans, paired with crispy-skinned chicken thighs. Perfect for cozy fall dinners with minimal cleanup.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil (for brushing squash)
  • Salt and black pepper (to taste)
  • 1 cup cooked quinoa (tri-color or any variety)
  • 1/2 cup dried cranberries
  • 1/3 cup chopped pecans (toasted if desired)
  • 1/4 cup finely diced yellow onion (about half a small onion)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1/4 cup vegetable or chicken broth (low-sodium if preferred)
  • 2 tablespoons unsalted butter, melted
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds total)
  • 1 tablespoon olive oil (for chicken)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano

Instructions

  1. Preheat oven to 400°F (200°C). Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Brush cut sides and cavities with olive oil, season lightly with salt and pepper. Place squash halves cut-side down on a large sheet pan. Roast for 15 minutes.
  2. While squash roasts, make the stuffing: In a medium bowl, combine cooked quinoa, dried cranberries, chopped pecans, diced onion, minced garlic, fresh sage, and thyme. Drizzle in melted butter and broth, stir until well combined. Season with salt and pepper to taste.
  3. Pat chicken thighs dry with paper towels. In a small bowl, mix smoked paprika, garlic powder, onion powder, oregano, and a generous pinch of salt and pepper. Rub chicken thighs all over with olive oil, then sprinkle seasoning mixture evenly over both sides.
  4. After squash has pre-roasted for 15 minutes, remove pan from oven. Flip squash halves cut-side up. Divide stuffing evenly among the four cavities, pressing down gently.
  5. Arrange seasoned chicken thighs around stuffed squash on the same sheet pan, skin-side up, leaving space between pieces.
  6. Return pan to oven and roast for 30-35 minutes, until chicken reaches an internal temperature of 175°F (80°C) and squash is tender when pierced with a fork. If stuffing browns too quickly, tent pan loosely with foil for last 10 minutes.
  7. Remove from oven and let rest for 5 minutes. Serve each person one stuffed squash half and one chicken thigh. Spoon pan juices over the top.

Notes

For extra crispy chicken skin, switch oven to broil for the last 2-3 minutes, watching closely. To make dairy-free, use olive oil instead of butter in the stuffing. For a nut-free version, substitute pecans with pumpkin seeds or omit. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days; reheat in a 350°F oven for 10-15 minutes.

Nutrition

Keywords: one-pan chicken, stuffed acorn squash, fall dinner, sheet pan meal, chicken thighs, quinoa stuffing, easy dinner

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