 | It's fall! Well, fall in Houston equals summer in most of the United States. We have been enjoying sunny days with temperatures in the 80s. It is perfection. I still want to cook with the fall spirit, so I picked up a butternut squash at the grocery. I love butternut squash, I just wish it weren't so expensive. It feels strange to spend $5 on one squash, but only $2 on the chicken quarters. Miss F gobbled the chicken up and C went back for seconds. Success! A good tip for cleaning the squash is to use a melon baller to scoop out the seeds. This recipe was adapted from Food and Wine. |
serves 4
4 chicken quarters
3 tablespoons olive oil
¾ teaspoon salt
¼ teaspoon fresh-ground black pepper
1 large butternut squash, peeled and cut into 1-inch cubes
1 teaspoon dried sage
Heat the oven to 450°. Coat the chicken quarters with 1 tablespoon of the oil, ½ teaspoon of the salt, and 1/8 teaspoon of the pepper. Arrange the chicken quarters, skin-side up, in a large roasting pan. Toss the cubes of butternut squash with the remaining 2 tablespoons of oil, ¼ teaspoon of salt, and 1/8 teaspoon of pepper, and the sage. Add the cubes of squash to the roasting pan.
Cook, stirring the squash occasionally, for 30 to 40 minutes, until the chicken is cooked through.
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1 comment:
Up here in Ohio, where perhaps the squash is more season, I spent about $4 for a 3.5 lb squash, so it seems that it's likely a little less expensive here!
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