Apple and Jalapeño are used to create a bold and spicy sauce for this unique kabocha squash and chicken recipe. Kabocha is a sweet shapely squash that tastes like a cross between butternut squash and pumpkin, so it's great for fall dishes. We love the addition of apple with the jalapeño to mellow the heat in the sauce. Try serving this dish with rice or mashed potatoes for a hearty meal, or serve as an accompaniment to chicken or pork . The best organic marinade or finishing sauce you will ever want
1 small kabocha squash
1 tablespoon olive oil
1 lb. boneless chicken thighs
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon chili powder
2 tablespoons White Oak Apple Jalapeno Sauce
Preheat oven to 375 degrees.
Cut the squash in half, and remove the seeds. Slice half the squash into ½-inch slices. Reserve remaining squash for another use.
Fit a large, rimmed sheet pan with parchment.
Place the squash on the prepared pan, and drizzle with olive oil.
Bake for 10 minutes.
Remove the squash from the oven, and top with chicken thighs.
Season chicken with salt, pepper, and chili powder.
Bake for 15 minutes, and remove from oven.
Brush the chicken thighs with White Oak Apple Jalapeno Sauce. Bake for an additional 5-10 minutes, or until chicken reaches 165 degrees with a meat thermometer.
Divide chicken and squash between plates, and serve.