Butternut Squash Chicken Roast
A sweet and savory hearty chicken dish.
Butternut Squash Chicken Roast Recipe
By February 21, 2014Published:
- Yield: 1-2 Servings
- Prep: 10 mins
- Cook: 30 mins
- Ready In: 40 mins
A very simple baked chicken dish that's a meal in itself.
- 1 pc Boneless chicken thigh -skin on
- 1/2 pc Butternut Squash Hollowed out - skin on
- A sprig of fresh Thyme Organic is best
- 1 Tablespoon Palm sugar
- A few shoots of spring onion
- 2 Teaspoons Balsamic vinegar
- Seasoning: Sea salt, Black pepper
- 5 cloves Fresh garlic peeled
- Preheat oven ---set medium to high.
Season generously with sea salt, pepper, fresh thyme, balsamic vinegar, and about a teaspoon of palm sugar and olive oil. Make some gashes on chicken for faster cooking.
- BUTTERNUT SQUASH:
Clean and remove seeds. Rub with olive oil, and season with salt and pepper.
Sprinkle the balance of the palm sugar in the hollow part of the squash. If you get the sugar on the top, it may burn in the oven.
Roll up the seasoned chicken and place in hollow of squash.
Wedge the cloves of garlic between chicken and squash.
Give it a generous drizzle of olive oil and place cook in oven for about 30 to 35 minutes.
- Check frequently without opening oven to make sure it doesn't burn.
When time is up, remove from oven and allow to rest for about 5 minutes.
In the meantime, saute a few stalks of spring onion in some olive oil.
Transfer cooked squash and chicken-- whole-- onto serving plate.
Garnish with a few sprigs of fresh thyme and the spring onion.
Enjoy with a glass of wine.
This is quite a hearty meal in itself and you won't need any other side dishes.
As the chicken cooks within the squash, it will release its lovely juices. And with the added balsamic vinegar and palm sugar, we have this gorgeous marriage of sweet and sour. And when you cut into it, this lovely nectar will ooze out onto your plate.
The added sweetness and meatiness of the squash makes this quite a filling meal in itself.