Sheet Pan Miso Chicken and Acorn Squash

An easy fall weeknight dinner with juicy chicken thighs, caramelized acorn squash, and a sweet-savory miso maple glaze.

This easy Sheet Pan Miso Chicken and Acorn Squash is the perfect cozy fall weeknight dinner. Juicy chicken thighs and caramelized acorn squash and red onion are coated in a sweet, savory miso maple glaze and served over rice.

Why you’ll love this Sheet Pan Miso Chicken and Acorn Squash:

Easy one-pan dinner. Chicken and veggies roast together on one sheet pan for an easy weeknight meal with minimal cleanup.

Sweet & savory. A delicious miso maple glaze combines savory umami flavor with a touch of sweetness for the perfect balance.

Cozy and flavorful. Juicy chicken thighs pair with caramelized delicata squash and red onion for the ultimate fall dinner.

Ingredient Breakdown + Recipe Modifications:

• Miso paste: Adds rich umami flavor and savory depth to the glaze. White or yellow miso works well.
• Maple syrup: Adds natural sweetness and balances the salty, savory flavors of the miso.
• Tamari or coconut aminos: Adds savory flavor and saltiness to the glaze. Soy sauce can be used instead of tamari.
• Rice vinegar: Adds acidity to balance the sweetness and richness of the glaze.
• Garlic & ginger: Add fresh, aromatic flavor.
• Fish sauce: Adds an extra layer of savory umami flavor. It can be omitted if preferred.
• Red pepper flakes: Add a subtle kick. Adjust per spice preference.
• Chicken thighs: Stay juicy and flavorful while roasting and pair perfectly with the sweet-savory glaze. Boneless, skinless chicken breasts can be used instead, but may require less cooking time.
• Acorn squash: Adds natural sweetness and caramelizes beautifully in the oven. There’s no need to peel the squash before roasting.
• Red onion: Becomes tender and caramelized as it roasts.
• Olive oil: Helps the vegetables roast and caramelize while adding richness.

How to make Sheet Pan Miso Chicken and Acorn Squash:

1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2. Make the miso maple glaze. In a small bowl, whisk together the miso paste with 2 tbsp of hot water until miso has completely dissolved. Whisk in maple syrup, tamari, rice vinegar, garlic, ginger, fish sauce, and red pepper flakes. Set aside. 
3. Add the squash and red onion to the sheet pan. Toss with a drizzle of olive oil, black pepper, and a small pinch of salt. Spread out into an even single layer. Roast for 10 minutes.
4. Pat the chicken thighs dry and season lightly with salt and black pepper. Toss the chicken with half of the miso maple glaze, reserving the other half.
5. Remove the sheet pan from the oven and add the glazed chicken thighs, spacing everything out evenly. Return to the oven and roast for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
6. During the final 3–5 minutes of cooking, brush the chicken and vegetables with a little of the reserved glaze for a glossy, caramelized finish. Broil on high for 2-3 minutes until chicken is charred in some spots. 
7. Serve vegetables and chicken over rice. Drizzle with the remaining miso maple glaze and garnish with sliced green onion and sesame seeds.

Pro Tips:

• Don’t over-salt the chicken. Miso and tamari are already salty, so use a sprinkle when seasoning the chicken and vegetables.
• Don’t overcrowd the pan. Spread everything into an even layer with some space between the ingredients to encourage caramelization rather than steaming.
• Save some glaze for finishing. Brushing the chicken and vegetables with fresh glaze during the last few minutes adds a glossy, flavorful finish. And, of course, more for topping before serving.

Frequently asked questions:

Can I use chicken breasts instead of chicken thighs?
Yes! Chicken breasts can be used, but they may cook more quickly, so start checking the internal temperature earlier to prevent them from drying out.

Do I need to peel the acorn squash?
No! Acorn squash has thin, edible skin, so simply wash it, remove the seeds, and slice it into rings.

Can I make this without fish sauce?
You can omit the fish sauce if preferred. The glaze will still be flavorful thanks to the miso, tamari, garlic, and ginger.

Can I make the glaze ahead of time?
Yes! The glaze can be made up to 3 days ahead and stored in an airtight container in the refrigerator.

Storage + Reheating:

Store leftover chicken, vegetables, and rice separately in airtight containers in the refrigerator for up to 4 days. Store any unused glaze separately in the refrigerator.

Reheat the chicken and vegetables in the microwave until heated through, or in a 350°F oven for 10–15 minutes.

If you loved this Sheet Pan Miso Chicken and Acorn Squash, you’ll also enjoy these delicious fall dinner recipes:

• Creamy Roasted Red Pepper and Sausage Pasta
• Thai Yellow Curry with Cod
• Sweet Potato Beef Chili
• Creamy White Bean and Orzo Soup

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!