Roast Chicken with Butternut Squash

By EricS52

Chicken quarters roasted with golden squash and sage are nice for a chilly autumn evening. To help the squash to brown evenly, be sure to spoon off the fat from the roasting pan after removing the breasts. This is a case where less is more: A thin layer of fat will brown the vegetable better than a quarter-inch of it.

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Ingredients

• RECIPE INGREDIENTS 1 chicken (3 to 3 1/2 pounds), quartered
• 3 tablespoons olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 1 small butternut squash (about 2 1/4 pounds), peeled and cut into 1-inch cubes
• 1 teaspoon dried sage
• 3 tablespoons water
• Get Cooking: http://www.cooking.com/recipes-and-more/recipes/Roast-Chicken-with-Butternut-Squash-recipe-2180.aspx?CCAID=cknwrdne04574bd&s=s0051113344s&mid=1751196&rid=51113344#ixzz2pLEyuBiE

Preparation

Step 1

Cook, stirring the squash occasionally, until the chicken breasts are just done, about 20 minutes. Remove the pan from the oven and remove the breasts from the pan. Tilt the roasting pan and spoon off most of the fat from the pan. Return the pan to the oven. Continue cooking until the chicken legs and the squash are done, about 10 minutes longer. Remove the chicken and squash from the pan.


Pour off the fat from the roasting pan. Set the pan over moderate heat and add the water. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 2 tablespoons. Add any accumulated juices from the chicken. Spoon the sauce over the chicken.


Variations


Instead of the butternut, use your favorite winter squash, such as acorn or Hubbard--or, to be really Italian, try pumpkin.
Replace the chicken quarters with halved Cornish hens.




Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008

Get Cooking: http://www.cooking.com/recipes-and-more/recipes/Roast-Chicken-with-Butternut-Squash-recipe-2180.aspx?CCAID=cknwrdne04574bd&s=s0051113344s&mid=1751196&rid=51113344#ixzz2pLFEo0CT