Chef notes
Store-bought rotisserie chicken is one of our favorite ingredients. It can be used in seemingly endless ways to make quick, easy and flavorful lunches and dinners. We use it for a simple weeknight shortcut with this recipe. When paired with roasted squash and a creamy avocado sauce, it’s a well-balanced and nutritious meal.
The rotisserie chicken may be the main protein on this plate, but the tender roasted squash is really the star of the show. We love delicata squash because it cooks quickly and the skin becomes tender enough to eat — no peeling required. For this recipe, roast sliced squash with olive oil and lots of spices, such as paprika, cumin, garlic powder and onion powder.
While it roasts and caramelizes in the oven, prepare the rest of the ingredients. Warm up and carve the rotisserie chicken (if needed), then put together a super simple creamy avocado sauce. Throw everything — avocado, lime zest and juice, cilantro, chives, garlic and honey — into the food processor or blender and mix until smooth. (You can also mash this by hand or use an immersion blender if you don’t have these appliances. It won’t be quite as smooth, but it will still add plenty of flavor). The avocado sauce brings everything together, adding some healthy fat, buttery flavor and another pop of color to the plate.
Create an elegant presentation by spreading the avocado sauce onto the bottom of plates and topping it with the chicken and squash, or drizzle the sauce over the top of the meat and vegetables.
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Ingredients
- 2 small delicata squash, halved, seeded and cut into 1/2-inch thick slices
- 1/4 cup plus 2 tablespoons olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 medium avocados, pitted and peeled
- 1 lime, zested and juiced
- 1 cup plus 1 tablespoon cilantro or parsley, leaves and tender stems, divided
- 1/4 cup plus 1 tablespoon chives, finely chopped, divided
- 2 cloves garlic, peeled and grated
- 1/2 teaspoon honey
- 1 rotisserie chicken, carved off the bone and divided among 4 bowls.
- flaky salt, for garnish
Preparation
1.Preheat the oven to 400 F.
2.In a medium bowl, add squash. Drizzle with olive oil and season with paprika, cumin, chili powder, onion powder, garlic powder, 3/4 teaspoon salt and a few cranks of freshly ground black pepper. Toss to evenly coat. Transfer to a rimmed baking sheet in a single layer and bake for 25 to 30 minutes, turning halfway through, until golden-brown and crispy.
3.Meanwhile, make the avocado sauce. In a food processor, blend avocado, lime juice and zest, cilantro, chives, garlic, honey and 3/4 teaspoon salt and a few cranks of freshly ground black pepper. Adjust seasoning to taste.
4.To plate, spread the avocado sauce onto the bottom of a bowl, top with rotisserie chicken and roasted squash. Garnish with reserved herbs.
