Last week, we featured a sweet way to eat apples and winter squash together (the two October Foods of the Month). This week, we bring you a savory version of this combination to make for a weeknight meal. Roasting apples and winter squash with olive oil, salt and pepper, and sage makes this dish a comfort meal that is great for a chilly fall evening. Not only is this meal tasty, but all the colors make it nutritious!
Apples and Butternut Squash with Pan Roasted Chicken
2 1/2 cups butternut squash, chopped into 1 in. cubes
1 1/2 cups cooking apples, such as Macintosh, Granny Smith, Golden or Rome, chopped into 1 in. cubes
4 chicken thighs, skin removed
1 tbsp. fresh sage, chopped
1/4 cup olive oil
Salt and pepper, to taste
- Preheat the oven to 400°.
- Combine butternut squash, apples and sage in a large mixing bowl. Add 1/8 cup olive oil, sage and salt and pepper
- Transfer the squash/apple mixture to a roasting pan. Place the chicken thighs on top, drizzle with the remaining olive oil and roast for about 1 hour, until the squash and apples are tender and the chicken is browned and cooked through.
- Serve and enjoy!
Makes 4 servings