Food Photo of The Day By: @four13fit

1)Tell us a little about this photo?

I look forward to fall every year for a multitude of reasons, but one of them is definitely for the squash. Butternut squash, spaghetti squash, acorn squash – the list goes on. I live for it and absolutely love cooking it, so it’s no surprise that I worked some acorn squash into this recent meal.

Kroger had drumsticks and acorn squash on sale this week, so I took advantage of the savings and made a very fall-like meal for dinner on Monday: roasted drumsticks and acorn squash.

This recipe truly cannot get any easier. Once I cleaned all of the fat off the drumsticks, I just laid them out in a sprayed 9×13 pan, covered with Monterrey Chicken seasoning (McCormick brand), added some water for moisture, covered with aluminum foil, and baked on 350° for 45-50 minutes.

The acorn squash, sweet potatoes, and russet potatoes were equally simple. Once I chopped them up, I spread them out across a sprayed baking sheet. I topped with salt, pepper, and a little bit of Italian seasonings, and then I spray the top of the vegetables with cooking spray as well. This helps them to crisp up on top a little bit without adding too much oil. I then bake them on 350* for 15-20 minutes, or until soft on the inside but crisp on top.

I love to cook my vegetables this way – it is so simple, and it is always a winner with taste in my household. For an even easier dinner, I will make these vegetables quickly and pair them with a fresh rotisserie chicken from Kroger. It really doesn’t get any easier than that.

Here is the full recipe for chicken and vegetables.

Fall Roasted Drumsticks & Acorn Squash

8 drumsticks, fat trimmed
1 tablespoon McCormick Monterrey Chicken seasoning (or poultry seasoning)
1 acorn squash
2 sweet potatoes
2 russet potatoes
Salt
Pepper
1 tablespoon italian seasonings
Non-stick spray

Trim the fat from the drumsticks and lay them in a sprayed 9×13 in pan. Sprinkle with Monterrey Chicken seasoning (or poultry seasoning). Add water to the pan to keep the moisture in, cover with aluminum foil. Bake on 350° for 45-50 minutes or until tender. Slice the sweet potatoes, russet potatoes, and acorn squash and spread across a sprayed baking sheet. Sprinkle salt, pepper, and italian seasonings on the vegetables and top with a spray of non-stick spray (to help them crisp up on top without too much oil). Bake on 350° for 15-20 minutes or until soft in the middle but crisp on top. Serves 4.

2)A catchy title for this photo?

Fall Meals: Roasted Drumsticks and Acorn Squash

Topics:

Cooking

Country:

US