I love to host, to share, and to create a space where friends can slow down and enjoy each other. And after reading “The Art of Hosting: A Guide to Memorable Dinner Parties” by Lily Morrison, I’ve been experimenting with small themed dinner parties. To make it happen, I’ve been enlisting my bestie Kristin to co-host.
Our first party was a full-blown fig party. We raided the old, giant fig trees on the W’s campus (if you know which fig trees I’m talking about, don’t share our sacred secret!) From bacon wrapped figs to a fig flatbread, that first dinner set the tone: thoughtful food, good company, and a sense of seasonal fun that comes from using what’s growing around you. Also, we do a craft that’s on theme and that’s always a hit.
This month marked my second dinner, and I again had a little help from my friend Kristin, who was also celebrating her 32nd birthday. The theme this time? Squash Party.
Everything about it felt like fall and a celebration of our dear friend – cozy, colorful, and slightly silly in the best way. I made apple cider chicken roasted with acorn and butternut squash, red onion, and a drizzle of hot honey and balsamic vinegar. Everything went into the same pan, roasting together until the edges caramelized and the chicken skin crisped. The sweetness of the squash, the tang of the vinegar, and the heat of the honey made the whole kitchen smell like autumn.
To save money, we bought a whole chicken and Austin broke it down for me. That eight-dollar bird, paired with five dollars’ worth of squash and a couple of red onions, fed seven people (with leftovers.) I used the honey, balsamic, and seasonings I already had on hand. All told, it was a $15 main dish that felt like a feast. If you want to make it more filling on its own, toss in a can of chickpeas halfway through roasting. They soak up the pan juices and add a little extra fiber, which is always a good thing around the holidays.
I didn’t bother peeling the squash. Once it roasts long enough, the skin turns tender and adds great texture. The whole dish is proof that a few humble ingredients can stretch far, both on a plate and in spirit.
Grocery bills climb higher each month, and it can feel like hosting or celebrating is a luxury reserved for someone else. But what I’m learning through these dinners is that hospitality isn’t about perfection, it’s about pulling together what you can and giving your people a low-pressure way to spend time together. And it’s been a great lesson for me in asking for a little bit of help from my guests, either with drinks, side dishes, the craft, or the tablescape.
You can still make something beautiful and nourishing out of what’s available. You can still celebrate your people, even on a tight budget.
With Thanksgiving coming up, that lesson feels especially timely. Whether you’re roasting a turkey or a chicken, serving friends or your immediate family, there is power in sharing a meal. Food reminds us that we’re part of something larger, a circle of giving and gratitude that doesn’t depend on how much we spend, but on how much we share.
APPLE CIDER CHICKEN WITH ROASTED SQUASH, HOT HONEY, AND BALSAMIC
Serves 6–8
Prep & cook time: about 1 hour
Ingredients:
1 whole chicken, broken down into pieces
1 small butternut squash, chopped
1 small acorn squash, chopped
2 red onions, cut into wedges
1/2 cup apple cider or apple juice
2 tablespoons balsamic vinegar
1 to 2 tablespoons hot honey (or regular honey with a pinch of chili flakes)
2 tablespoons olive oil
1 lemon, thinly sliced
Salt, pepper, and your favorite herbs (rosemary, thyme, or sage work well)
Optional: 1 can chickpeas, drained and rinsed
Directions:
■ Heat oven to 400°F.
■ Arrange chicken pieces, squash, and onion wedges on a large sheet pan or roasting pan.
■ Drizzle with olive oil, apple cider, balsamic, and honey. Season generously with salt, pepper, and herbs. Toss everything to coat. Layer thinly sliced lemons on top.
■ Roast for 25 minutes.
■ If using chickpeas, add them to the pan now. Roast another 20–25 minutes, until chicken is golden and cooked through (165°F internal temperature) and the squash is tender, lemon should be slightly charred.
■ Serve warm, spooning the pan juices over the top.
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Quality, in-depth journalism is essential to a healthy community. The Dispatch brings you the most complete reporting and insightful commentary in the Golden Triangle, but we need your help to continue our efforts. In the past week, our reporters have posted 34 articles to cdispatch.com. Please consider subscribing to our website for only $2.30 per week to help support local journalism and our community.
