This chicken and butternut squash sheet pan recipe is one of my go-to dinners when I'm craving something simple, seasonal, and flavorful. I roast bone-in chicken thighs in a tangy-sweet maple mustard glaze, alongside my favorite fall vegetable: butternut squash!
Like most sheet pan dinners, this chicken and butternut squash recipe is pretty much hands-off after it goes in the oven.
Recipes like this, along with sheet pan chicken sausage and veggies, and sheet pan chicken, peppers, and onions, are a no-brainer on busy weeknights!
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*This recipe has been updated on 10/20/25 to use bone-in chicken thighs instead of bone-in chicken breast. This change was made because the thighs have a cooking time that better matches the butternut squash.
Fast Facts
- Skill level: Easy peasy! Chopping the butternut squash is the hardest part, but it's totally doable.
- Cooking time: About 1 hour from start to finish.
- Flavor: The maple Dijon glaze gives the chicken a sweet and tangy flavor that caramelizes beautifully while it roasts. The slightly nutty, earthy flavors in butternut squash are a perfect match!
- Ways to save time: Purchase a bag of pre-cut squash from the produce section at your grocery store. Just make sure it's fresh, not frozen.
Ingredient Notes
- Dijon mustard - I like to use a mix of smooth and grainy Dijon mustard to add layers of both flavor and texture.
- Maple syrup - Adds a natural sweetness that helps to balance the savory flavors in the mustard. I pair maple and mustard together in this maple Dijon dressing and Dutch oven ham recipe, too!
- Bone-in chicken thighs - The bones help retain moisture and add flavor to the chicken as it cooks, resulting in juicier meat. Plus, bone-in cuts of chicken are usually much cheaper than boneless. They're a win-win!
- Butternut squash - Use fresh cut squash, not frozen.
- Red onion - Slice these into thick wedges. Anything thinner will burn. Onion mellows out and caramelizes while it cooks, adding flavor and a pop of color to the dish.
- Whole garlic cloves - These can be minced by hand or pushed through a garlic press.
- Fresh rosemary - Sub with about ½ teaspoon of dried rosemary if needed.
*See the recipe card below for a detailed list of ingredients and measurements.
Recipe Testing Notes and Variations
I initially tested this recipe using bone-in chicken breasts and sweet potatoes. It honestly turned out amazing! Here's how to make the swaps:
- To substitute the chicken thighs with bone-in chicken breasts, make the recipe as instructed and increase the total cooking time to about 50 minutes. Take note that the squash may need to be removed from the pan before the chicken is cooked through.
- Feel free to substitute the butternut squash with chopped sweet potatoes, carrots, pumpkin, or parsnips. Stick with hardy veggies that take a while to cook! Quick-cooking vegetables, such as broccoli or zucchini, can become mushy too quickly.
Recipe Instructions with Photos
Step 1: Preheat your oven to 400°F. Combine the maple mustard glaze ingredients in a small mixing bowl.
Step 2: Peel and chop the butternut squash into bite-sized pieces and thickly slice the red onion. Toss with olive oil and lightly season with kosher salt to taste.
Step 3: Generously season both sides of the chicken with salt, pepper, and garlic powder.
Step 4: Brush about 75% of the maple mustard glaze onto the tops of the chicken thighs. Save the remaining 25%, and DO NOT let it become contaminated with raw chicken germs! Place them in the oven and cook for 10 minutes.
Step 5: After their 10-minute head-start, add the squash and onions to the pan and place everything back in the oven.
Step 6: Continue cooking the chicken, butternut squash, and onions for 30-35 minutes, or until the chicken is cooked through and the squash is fork-tender.
Step 7: Once cooked through, spread the rest of the maple mustard glaze onto the tops of the chicken, return to the oven, and broil under high heat for about 5 minutes or until the tops are golden brown and crisp. Enjoy!
More Tips for Success
- For even cooking, allow the chicken to sit at room temperature for about 30 minutes prior to preparing the recipe.
- Peeling and chopping butternut squash can be tricky! Make sure you use a sharp vegetable peeler to remove the skin, cut off both the stem and the base to create a stable surface, and use a spoon to remove the seeds and guts. You can grip the squash with a clean paper towel if it becomes slippery.
- Cook the chicken to an internal temperature of 175°F. Chicken is done at 165°F, but bone-in thighs have a better texture if you let them cook a little longer.
- You'll be spreading the remaining glaze onto the tops of the cooked chicken. Make sure you don't contaminate it with raw chicken germs during the first glaze.
Frequently Asked Questions
My favorite pairings for this recipe include red skin mashed potatoes, this brioche stuffing recipe, and butternut beetroot salad. This recipe can easily be a one-pan meal, though!
Fresh thyme and sage complement this recipe beautifully and can be stirred right into the maple mustard glaze. A pinch of nutmeg and cinnamon could add a gentle warmth to the roasted butternut squash, while a sprinkle of freshly grated Parmesan cheese or crumbled goat cheese would make for a nice finishing touch.
I don't recommend it because they will most likely cook more quickly than the butternut squash, and I'm not sure how the glaze would bake on without the layer of chicken skin.
Other Recipes to Consider
You might also like these bone-in, cast-iron skillet Dijon chicken thighs! They have similar flavors, but use a slightly different cooking method.
If you tried this Sheet Pan Chicken and Butternut Squash Recipe or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting!
Chicken and Butternut Squash Sheet Pan Dinner
Ingredients
- ⅛ cup grainy Dijon mustard
- ¼ cup smooth Dijon mustard
- ¼ cup pure maple syrup
- 2 teaspoons minced garlic
- 2 tablespoons butter melted
- 1 Pinch of kosher salt
- Leaves from 1 sprig of fresh rosemary minced
- 1 large butternut squash
- 1 large red onion
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 8 bone-in chicken thighs with skin
Instructions
- Preheat your oven to 400°F.
- Combine the maple mustard glaze ingredients in a small mixing bowl and set aside.
- Use a sharp vegetable peeler to peel the butternut squash. Cut it in half, scoop out the inner seeds and guts, and then chop it into bite-sized pieces. Slice the red onion into thick slices.
- Place the chopped butternut squash and onion in a large mixing bowl and drizzle with 2 tablespoons of extra virgin olive oil and toss to combine. Lightly season to your personal preference with kosher salt. Set aside.
- Place the chicken thighs on a large baking sheet and pat dry with paper towels. Combine the 1 teaspoon of kosher salt, ¼ teaspoon of black pepper, and 1 teaspoon of garlic powder in a small bowl. Season both sides of the chicken thighs with the salt, pepper, and garlic powder mixture.
- Spread about 75% of the maple mustard glaze (about 1 heaping teaspoon each) onto the tops of the chicken thighs. Set the remaining 25% aside and don't let it become contaminated with the raw chicken! When spooning the glaze onto the chicken, don't dip your spoon or brush back into the glaze after it's touched the raw chicken.
- Transfer the baking sheet to the preheated oven and bake the chicken thighs for 10 minutes.
- Remove the chicken from the oven, add the butternut squash and red onion to the baking sheet, and place everything back into the oven to continue cooking for 30-35 minutes. Cook until the chicken reaches an internal temperature of 175°F and the squash is fork-tender.
- Once the chicken is cooked through, spread the remaining glaze onto the tops of the chicken and return the tray to the oven. (Only do this if you're positive you didn't contaminate your glaze with raw chicken germs!)
- Broil under high heat for about 5 minutes or until the tops are golden brown.
- Remove from the oven and let the chicken rest for about 10 minutes.
- Serve and enjoy!
Nutrition
Notes
- Peeling and chopping butternut squash can be tricky! Make sure you use a sharp vegetable peeler to remove the skin, cut off both the stem and the base to create a stable surface, and use a spoon to remove the seeds and guts. You can grip the squash with a clean paper towel if it becomes slippery.
- For even cooking, allow the chicken thighs to sit at room temperature for about 30 minutes prior to preparing the recipe.
- The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Lauren Delfino says
I made a couple small modifications due to what I had on hand (lemon sage ground mustard, for example), and everything turned out amazing! I typically don’t measure, I eyeball and estimate. It still turned out so good. If I was to make one change, I would have used more red onions, they really added a nice flavor and I wanted to keep going back for them. Overall 10/10 recipe!
Katie Youngs says
I'm so happy you loved this recipe and made it work with what you had on hand! And I agree with the onions, they're the best when roasted! Thank you so much for taking the time to leave a review 🙂
Katie says
My family's new favorite sheet pan chicken dinner!