Amy’s Rustic Fall Chicken with Sage, Acorn Squash, and Beer…

So we are going to give this chicken some extra flavor by cooking it with beer and since it’s the Fall we are bringing in some of my favorite ingredients, squash, brown sugar, and pumpkin pie seasoning. This chicken is perfect to cook on a Sunday afternoon. Just pop it in the oven and let it roast for 2-3 hours…

The chicken and squash will cook together in all the wonderful juices. Your house will smell like Fall!

Amy Rustic Chicken w/ Acorn Squash

  • acorn squash
  • 1 small whole chicken
  • 1/2 of a beer
  • dry sage
  • 2 tablespoons butter cubed
  • olive oil
  • 4 cloves of garlic (chopped)
  • 3 spoonfuls brown sugar
  • 1/2 teaspoon pumpkin pie seasoning
  • salt
  • 1/2 onion (quartered)

Acorn squash is the small green squash you see at the store. They actually look like acorns and are the perfect size for a small chicken. To begin, rinse your bird and remove the innards. Pat dry and lay in a baking dish.

Next, slice your squash in half scooping out the seeds. I quartered mine like a cantaloupe and removed the skin carefully. Then I sliced into cubes. Place the squash in a bowl. Add the brown sugar, pumpkin pie seasoning, a pinch of salt, and the butter. Toss together with your hands.

Place the onion and as much of the squash into the cavity of the bird. Place the remaining squash around the bird packing it in.

Pour the beer down over the chicken. Then drizzle 2 tablespoons of olive oil on top of the skin. Sprinkle with salt, dry sage, and the remaining 2 cloves of chopped garlic. Massage the skin with your hands coating the entire bird.

Cover with tinfoil and pop into a preheated 35o degree oven. Cook 30 minutes for every pound of chicken. On the hour spoon the juices over the chicken.

Using a slotted spoon remove the squash and place in a serving dish. The chicken falls off of the bone. 😉

This meal is perfect alongside a homemade mash!

Enjoy this earthy Autumn dish. 🙂


Miss Amy


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