Butternut squash is one of my favorite winter vegetables, and it’s so versatile – it is wonderful roasted, in a soup, in my favorite tart, and in desserts (I even saw a delicious-looking butternut sugar doughnut at Smorgasburg today). Since I try to cook seasonally, butternut is one of my staples in winter cooking. When paired with apples and red onions in this oh-my-goodness-so-simple roast, it is the PERFECT one-pan winter dish, great for a crowd or on a weeknight with leftovers for lunches the next day!
Chicken-Butternut Squash Pan Roast
adapted from this Food & Wine recipe
6 servings (1 chicken leg and about 1 cup squash mixture)
Per serving: 343 calories; 27 carbs; 15g fat; 27g protein; 107g sodium; 12g sugar
- One 1 1/2-pound butternut squash, peeled and cut into 3/4-inch chunks
- 3 Fuji apples, peeled and cut into 3/4-inch chunks
- 1 red onion, cut into chunks
- 1 T chopped sage
- 2 T extra-virgin olive oil
- Freshly ground pepper
- 6 whole chicken legs, bone-in, skinless (3 pounds)
- 1 T cumin
- 1 T paprika
- 1/2 T packed brown sugar
- 1/2 T garlic powder
- 1 tablespoon unsalted butter, thinly sliced
Preheat the oven to 400°.
In a large roasting pan, toss the squash, apples, onion and sage with the olive oil and season with salt and pepper.
In a small bowl, combine the paprika, garlic, cumin, and brown sugar. Mix well. (This was my husband’s contribution to the recipe – he took one look at the original recipe and said, “They don’t say to season the chicken?!?! Here, let me fix this.”)
Season the chicken legs with the spice blend and set them on top of the veggies in the pan. (We happened to get REALLY big chicken legs – there are only 3 legs here but it was 3lbs total. I imagine they came from some very “beefy” chickens.)
Dot the chicken with the butter and roast for about 1 hour and 15 minutes, until the squash and apples are tender and the chicken is browned and cooked through. If the chicken is browning too much, put a little tin foil over the pan.
This next step is optional. You can transfer the chicken and veggies to a plate, pour out the juices into a saucepan, and simmer for a few minutes until reduced, then serve the reduced jus with the roast.
Divy up the chicken and veggies and enjoy!
Keep this recipe in your arsenal – it is so quick and delicious, I promise you will make it more than once this season!