Recipe Details

Ingredients

• 1 medium acorn squash, about 1 pound 4 ounces, washed and patted dry

• 12 large whole garlic cloves, peels left on

• 1 tablespoon olive oil

• 1 teaspoon fine salt, divided

• Freshly ground black pepper, to taste

• 1 medium red onion, peeled and cut into 1/2-inch wedges through the root end

• 2 tablespoons salted butter, room temperature

• 1 tablespoon finely chopped fresh rosemary

• 4 tablespoons maple syrup, divided

• 4 large bone-in, skin-on chicken thighs

Description

Cut 1 medium acorn squash, washed and patted dry in half through the stem end. Scrape out the seeds and strings and discard.

Place the squash cut-side down on the cutting board and slice crosswise into 1/2-inch thick half moon-shaped pieces.

Rub the squash and 12 large whole garlic cloves, peels left on, all over with the olive oil and place them in a single layer in the prepared roasting pan. Season with 1/2 teaspoon of the fine salt and a few grinds of black pepper. Arrange 1 medium red onion, peeled and cut into 1/2-inch wedges through the root end on top of the squash.