Roast Chicken With Butternut Squash

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Total Time
25mins
Prep 10 mins
Cook 15 mins

This is from Real Simple. Sounds like a wonderful Fall dish.

Ingredients Nutrition

Directions

  1. Heat oven to 400°F.
  2. Heat the oil in a skillet over medium-high heat. Rinse the chicken and pat dry with paper towels. Season the chicken with 1/8 teaspoon of the pepper and cook until golden brown on each side, 2 to 3 minutes. Transfer to a plate.
  3. Add the onion and squash to skillet and cook, stirring occasionally, for 2 minutes.
  4. Add the broth, sage, and the remaining pepper and bring to a boil.
  5. Return the chicken to skillet. Transfer to oven and cook until the squash is tender and the chicken is cooked through, about 15 minutes.
  6. Meanwhile, pour about 1/2 inch of water into a small saucepan and bring to a simmer over medium-high heat. Fit a steamer basket in pan. Place the broccoli in steamer, cover, and steam until just tender, about 3 minutes.
  7. Transfer the chicken and vegetables to a plate and serve with the broccoli.
Most Helpful

1 5

Not what I was expecting, this was quite an odd dinner.

3 5

Yes it was good ... cooking time was longer when I made dinner for 4. Chicken was over done. I learned my lesson ... cook the squash longer before baking in the oven.

4 5

Very good! I loved the sage in this dish. I ended up cooking it all on the stovetop and it worked out great. Thanks for a great dish!