Crockpot Rosemary Chicken with Butternut Squash

I like to have butternut squash at least once a week in the fall. It is one of my most favorite vegetables and even though it is still in the 80s here, it still makes it feel a bit more like autumn.  Miss F firmly rejects butternut squash, even though I involved her in the prep of this meal.  She ate a ton of green beans and chicken, only trying the tiniest bite of squash.  This is the perfect fall meal.  I adapted the recipe from GI 365.

Crockpot Rosemary Chicken with Butternut Squash

3 tablespoons butter
3 tablespoons flour
½ cup chicken broth
½ cup milk
1 large butternut squash, peeled and seeded
1 small onion, chopped
1½ pounds chicken thighs
1 tablespoon minced rosemary
2 teaspoons Kosher salt
Parmesan, for serving

Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens

Cube the butternut squash into 1 ½ inch chunks. Add the squash and onion to the crockpot, top with the chicken thighs. Pour the broth and milk mixture over top, then sprinkle with the rosemary and salt. Cover and cook on low for 8 hours. Serve topped with grated Parmesan.

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