Celebrate fall with this simple yet outrageously delicious Miso-Honey Chicken with Delicata Squash. You only need 20 minutes of hands-on time to make this one-pan wonder that is full of layered, rich flavors. Perfect for your next family meal or dinner party.
Miso Brings Bodacious Flavor To This Autumnal Sheet-Pan Dinner
I adore sheet pan dinners and rely on them often—not just when I’m busy and don’t feel like cooking, but also when I’m craving cozy meals that scream comfort.
This fragrant sheet pan meal of chicken thighs and delicata squash, adapted from the NYT, is one of my absolute favorites to make this time of year. Like most sheet pan dinners, it requires little hands-on time but delivers big rewards.
Here, miso paste adds a complex, umami-rich layer of flavor to the chicken marinade. Honey balances the intense salinity of the miso, while freshly grated ginger and garlic elevate the flavor even further.
Many sheet pan dinners require staggering the entry and exit of ingredients, but thankfully, this one does not. The chicken, squash, and shallots are placed on the sheet pan at the same time, then into the oven they go. In forty minutes (or less), dinner is done. The result: impossibly tender, flavorful, crispy-skinned chicken, and the sweetest, most tender squash, deliciously flavored by the chicken drippings.
We love this dish as is, paired with a simple leafy salad, or served over grains. No matter how you serve it, this meal is outstanding.
What Is Delicata Squash?
Delicata squash, also known as sweet potato squash, is a gourd that is harvested in early fall. Recognizable by its green or orange pinstripes and oblong shape, the interior golden flesh is wonderfully sweet and creamy with a taste and texture similar to butternut squash and/or sweet potatoes.
True to its name, it has a delicate, edible skin which means no peeling is required and because they are softer than other squash, slicing them open is a breeze! This not only makes it incredibly easy to prepare, but when roasted, the skin becomes crunchy, crispy and absurdly addictive.
Sadly, unlike other squash varieties, delicata squash is generally only available until mid, or late December so do stock up and give this recipe a try asap! Then, make sure to also try this Stuffed Delicata Squash, or this Agrodolce Delicata Squash.
Recipe Key Ingredients And Notes
Here’s the ingredients you’ll need to make this recipe:
- Chicken: Unquestionably, bone-in, skin-on chicken thighs are the way to go here. The skin gets golden-crispy and keeps the meat very moist and tender. If you prefer chicken breast, I recommend bone-in, skin-on chicken breasts, then, use a meat thermometer to ensure you don’t overcook them. They will be cooked when they reach an internal temperature of 165ºF.
- Delicata Squash: You will need two small delicata squash for this recipe and you will want to cut them into half moons (see section below for guidance). If your pan seems too crowded, throw half of it on a separate small sheet pan.
- White Miso Paste: A fermented soy paste, miso is a savory, salty flavor bomb that makes everything taste more delicious. For this recipe you will need white miso which is milder (but still very flavorful!) than brown or red miso.
- Ginger and Garlic: For maximum flavor, I highly recommend you use fresh ginger and garlic. I like to grate them which also intensifies their flavor and the small bits won’t burn in the oven.
- Shallots: Roasted shallots are delicious in this dish but red onion wedges would also be great.
- Honey: Here, the honey tames the super salty miso and it also helps add lovely carmaelization to the chicken. You can use maple syrup, if you wish, but becasue the flavor is more intense, use only 2 tablespoons.
- Rice-Wine Vinegar: The vinegar adds some much-needed acidity to the marinade and also helps thin it out. You can also use white wine vinegar, if you wish.
- Hot Sauce: We’re not trying to make this a spicy dish (though you can if you’d like) but a bit of hot sauce really enlivens all the flavors. I use sambal oelek, but sriracha, gochujang or any other hot sauce will work.
Variations And Substitutions
Protein —> As long as you adjust the cooking time, you can use a different protein in this recipe. Salmon, for example, is wonderful with this marinade; cook the squash and shallots for 20 minutes, then add the salmon to the tray and cook for 6-8 minutes longer.
Make it vegan —> Sliced tofu or chickpeas (or both) would be just as good with this marinade. No need to give the squash head start, but make sure to flip the tofu and/or toss the chickpeas halfway through.
I can’t find delicata squash —> Use sweet potato wedges, acorn squash, butternut squash, or honey nut butter squash.
Use different veggies —> The beauty of this recipe is that the delicata squash requires the same cook time as the chicken. Other vegetables that can cook alongside the chicken are parsnips, potatoes, Brussels sprouts, sweet potatoes, and cauliflower (big chunks). Bell peppers, broccoli, broccolini and green beans would also be delicious but will need to be added halfway through the cooking time.
How To Cut Delicata Squash Into Half Moons
Thankfully, delicata squash is super easy to cut and prepare. For this recipe, I like to cut it into half-moon slices. Here’s what to do:
- Without peeling the delicata squash, trim a bit off the two ends. Cut the squash in half lengthwise, then use a spoon to scrape out (and discard) the seeds.
- Finally, cut the seeded squash halves into slices that are about 3/4-inch thick and place them on a large sheet pan.
Good To Know
In this recipe, the juices from the chicken will prevent the delicata squash from caramelizing. That’s okay, it will still be super delicious.
How To Make This Miso-Honey Chicken With Delicata Squash
In a small bowl, combine the miso, ginger, garlic, honey, vinegar, olive oil and hot sauce. Place the chicken thighs in a large glass bowl and pour the marinade on top. Toss the chicken pretty aggressively, making sure the chicken gets coated all over with the marinade. Set aside to marinate for a few minutes while you prepare the veggies. Alternatively, cover the chicken and refrigerate for up to 24 hours.
Place the sliced squash and chopped shallots on a rimmed baking sheet. In a small bowl, whisk together the remaining olive oil and honey. Drizzle over the vegetables and season with salt and pepper. Using your hands, toss to coat, then spread the veggies out evenly on the sheet pan. Arrange the chicken pieces skin-side up between the vegetables on the sheet pan.
Roast in a 425ºF oven for 30 to 40 minutes, or until chicken is cooked through and the squash is tender. Serve family style straight from the baking sheet, or transfer chicken, squash and shallots to a large platter. Enjoy!
Helpful Tips
- Cover the pan with foil if the skin starts to burn. Because there is a quite a bit of honey in the marinade, the skin might start to char before the chicken is cooked through. Mine gets pretty burnished but I’ve never had to cover it. However, all ovens are different so make sure you’re keeping a close eye at the 30 minute mark. If it it’s looking dark, loosely cover the baking sheet with foil.
- Prep ahead. Marinate the chicken and refrigerate for up to 1 day ahead. Slice and chop the veggies, toss with a little bit of oil and store in an airtight container in the refrigerator for up to 1 day ahead. When ready to roast, simply arrange everything on a sheet pan and follow cooking instructions.
- Don’t cut the delicata squash too thin. Slice the delicata squash into thicker pieces so it doesn’t get too mushy.
- Don’t overlap the ingredients on the sheet pan. Overcrowding the pan a little is fine, but try not to let the ingredients go on top of each other so that everything roasts properly.
- Check for Doneness: Use a meat thermometer to check if the chicken has reached an internal temperature of 165°F (74°C) to ensure it’s fully cooked. If using bone-in chicken thighs, however, I like to cook them until the temperature has reached closer to 175ºF, or even 180ºF, because that’s when they get really tender and fall-off the bones.
Recipe FAQs
Miso is a traditional Japanese seasoning made from fermented soybeans. It comes in various types (white, yellow, and red), with white miso being the mildest. You can typically find it in the refrigerated section of most grocery stores or Asian markets. Avoid miso that is not refrigerated.
Yes, you can use butternut squash, acorn squash, honeynut squash, or kabocha squash. However, delicata squash has the advantage of having a tender, edible skin, which eliminates the need for peeling.
Bone-in, skin-on chicken thighs are ideal because they stay juicy and the skin crisps nicely in the oven. However, you can also use chicken breasts, though they may cook faster, so check for doneness earlier. You can also use chicken legs (leg quarters) but they may need a little more cooking time.
The miso chicken will freeze really well. However, I don’t recomment freezing the delicata squash as it will get quite mushy when thawed and reheated.
Boneless, skinless chicken thighs will work with this recipe but you’ll have to give the squash a head start in the oven. Cook the delicata squash and shallots for 15 minutes, then pull the sheet pan out of the oven and nestle in the chicken thighs. Roast for an additional 20 minutes, or until chicken is cooked through.
Serving Suggestions
This miso chicken with delicata squash is quite filling all on its own but to stretch the meal even further, or make it more of a complete meal, I usually serve this with a simple side dish. Here’s a few favorites:
- A wholesome grain: Brown rice, wild rice, farro, a wild rice blend, or this yellow rice would all be great accompaniments to this miso chicken with squash.
- Salad: A spinach salad with balsamic vinaigrette, a kale salad, or just leafy greens tossed with oil and vinegar would all be wonderful.
- Roasted broccoli or broccolini: I love broccoli or broccolini with this dish. If you have room in your oven for another sheet pan, throw it in the oven to roast when the chicken and squash are at the 20 minute mark.
How to Store and Reheat
- To Store. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- To Reheat. For best results, reheat the chicken and veggies on a lightly greased baking sheet in the oven at 350ºF until hot. If reheating a small individual portion, place chicken and veggies on the stovetop in a medium skillet over medium heat until warmed through.
- To Freeze. Place cooled chicken pieces in a freezer-safe container and freeze for up to 3 months. I don’t recommend freezing the squash. Let chicken thaw overnight in the refrigerator before reheating.
More Sheet Pan Dinner Recipes To Try
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Let us know your thoughts on this Miso-Honey Chicken with Delicata Squash by leaving a star rating below!
Thank you!~Sandra
Miso-Honey Chicken with Delciata Squash
Ingredients
- 3 tablespoons white miso
- 4 tablespoons honey, divided
- 1 tablespoon rice vinegar
- 1 (1-inch) piece fresh ginger, grated or very finely minced
- 2 large garlic cloves, grated or very finely minced
- 3 tablespoons olive oil, divided
- 2 teaspoons hot sauce such as sambal oelek or sriracha
- 6 to 8 skin-on, bone-in chicken thighs (about 3 pounds), patted dry
- 1 large delicata squash – or 2 small, about 1 pound; seeded and sliced into half-moons
- 6 medium to large shallots, peeled and chopped
- Kosher salt and freshly ground black pepper
Instructions
- Heat the oven to 425ºF.
- In a small bowl, whisk together the miso, 3 tablespoons honey, vinegar, ginger, garlic, 2 tablespoons olive oil and hot sauce.
- Place the chicken thighs in a large glass bowl and pour the marinade on top. Using clean hands, toss the chicken pretty aggressively, making sure the chicken gets coated all over with the marinade. Set aside to marinate for a few minutes while you prepare the veggies. Alternatively, cover the chicken and refrigerate for up to 24 hours.
- Place the sliced squash and chopped shallots on a rimmed baking sheet. In a small bowl, whisk together the remaining 1 tablespoon honey and 1 tablespoon olive oil. Drizzle over the vegetables and season with 1/2 teaspoon kosher salt and black pepper to taste. Using your hands, toss to coat, then spread the veggies out evenly on the sheet pan.
- Arrange the chicken pieces skin-side up between the vegetables on the sheet pan. Roast for 30 to 40 minutes, until the chicken reaches 165°F and the vegetables are very tender. Serve family style straight from the baking sheet, or transfer chicken, squash and shallots to a large platter. Enjoy!
Notes
- Cover the pan with foil if the skin starts to burn. Because there is a quite a bit of honey in the marinade, the skin might start to char before the chicken is cooked through. Mine gets pretty burnished but I’ve never had to cover it. However, all ovens are different so make sure you’re keeping a close eye at the 30 minute mark. If it it’s looking dark, loosely cover the baking sheet with foil.
- Prep ahead. Marinate the chicken and refrigerate for up to 1 day ahead. Slice and chop the veggies, toss with a little bit of oil and store in an airtight container in the refrigerator for up to 1 day ahead. When ready to roast, simply arrange everything on a sheet pan and follow cooking instructions.
- Don’t cut the delicata squash too thin. Slice the delicata squash into thicker pieces so it doesn’t get too mushy.
- Don’t overlap the ingredients on the sheet pan. Overcrowding the pan a little is fine, but try not to let the ingredients go on top of each other so that everything roasts properly.
- Check for Doneness: Use a meat thermometer to check if the chicken has reached an internal temperature of 165°F (74°C) to ensure it’s fully cooked. If using bone-in chicken thighs, however, I like to cook them until the temperature has reached closer to 175ºF, or even 180ºF, because that’s when they get really tender and fall-off the bones.
Jenn
Made this last night. Absolutely delish! Thank you!
Sandra Valvassori
So happy to hear you enjoyed the miso chicken, Jenn! Thank you so much for leaving a review!
Gina
Do you think patty pan squash would work instead or is it too soft?
Sandra Valvassori
Hi Gina, I think patty pan squash would be delicious here! But yes, they do cook quite a bit quicker than delicata. You can roast them separately on a sheet pan with a drizzle of olive oil for about 15 minutes, or until tender and caramelized. Alternatively, you can add them to the same pan as the chicken during the last 15 minutes of cooking. Hope you enjoy it!
Adrianna
we made this for dinner tonight and both agreed the flavors were fantastic! since we were cooking with costco chicken tenderloins we baked the squash and shallots first and put a garlic bread in for 15 minutes then took it out and swapped out the bread and added the chicken and broccolini for 20. everything came out perfect! excited to use this recipe again!
Sandra Valvassori
So happy to hear this worked with chicken tenderloins, Adrianna! Thank you so much for sharing your process, this is always so helpful to other readers!