This elegant dish combines the richness of roasted chicken with the natural sweetness of butternut squash, sherry, and honey. Originating from mid-20th-century American home cooking, the recipe represents a perfect balance of savory and sweet, elevated with herbs like tarragon. It was likely a favorite for Sunday dinners and festive gatherings, offering both comfort and sophistication. The pairing of poultry and squash brings seasonal warmth, while the sherry and honey glaze enhance depth of flavor, making it both hearty and refined.
Ingredients
- 2 small roasting chickens (no more than 3–3.5 lbs each)
- salt (to taste)
- pepper (to taste)
- 1 tsp dried tarragon (crumbled)
- 2 tbsp melted butter (or vegetable oil)
- 1 butternut squash (small)
- 3 tbsp dry sherry
- 3 tbsp honey
Instructions
Step 1: Preheat Oven
- Preheat oven to 375–375°F.
Step 2: Prepare Chickens
- Sprinkle the inside of each chicken with salt and pepper.
- Place ½ tsp dried tarragon inside each chicken cavity.
- Truss the chickens securely.
Step 3: Roast Chickens
- Place chickens in a large roasting pan.
- Rub each bird with 1 tbsp melted butter or oil.
- Roast in the preheated oven for 20 minutes, basting often with pan juices.
Step 4: Prepare Squash
- Meanwhile, peel butternut squash, cut lengthwise into quarters, and remove seeds.
- Parboil squash pieces in boiling salted water for 5 minutes. Drain.
Step 5: Combine Squash with Chickens
- Arrange parboiled squash around the roasting chickens.
- Arrange the squash in roasting pan with chickens and continue baking for 15 minutes.
- Mix together sherry and honey. Brush mixture evenly over chickens and squash.
Step 6: Finish Roasting
- Continue roasting for 15 to 20 or more, basting frequently with pan drippings, until juices run clear and an inserted skewer shows no pink (165°F internal temperature).
Step 7: Serve
- Arrange chickens and squash on a heated serving platter.
- Garnish with parsley and serve pan juices separately.
Tips
- Substitute olive oil for butter for a lighter, dairy-free version.
- Add root vegetables (carrots, parsnips, onions) to the roasting pan for a full one-pan meal.
- For deeper flavor, marinate chickens overnight with tarragon and salt.
- Replace sherry with apple cider for alcohol-free sweetness.
- Use chicken quarters instead of whole chickens for faster cooking.
- Finish under the broiler briefly to deepen browning if skin isn’t crisp.
- Add fresh herbs (thyme/rosemary) with the tarragon for a more aromatic dish.
- Make it spicier by adding chili flakes or smoked paprika to the honey glaze.
- Turn leftovers into chicken & squash soup or grain bowls.
- Serve with pan juices reduced on the stovetop for a richer sauce.
Nutrition
Calories: 460kcalCarbohydrates: 24gProtein: 40gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 120mgSodium: 480mgPotassium: 850mgFiber: 3gSugar: 12gVitamin A: 10000IUVitamin C: 20mgCalcium: 60mgIron: 2.5mg
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