This dish was made because I needed to use up a butternut squash that I had been staring at for several weeks. I did not want it to go to waste but, every night I had a mind to cook it, I was too lazy to take on the strenuous task of cutting it in half, taking off the skin and scooping out the seeds ; makes me tired just thinking about it.
Anyway, as you can see, I finally mustered up the strength to cut up the darn thing, and as a result we had this lovely dinner!
You will need: 5 (or so) chicken drumsticks, 6 chicken thigh cutlets, 1 onion, cut into half moons, 1 cup roughly chopped flat-leaf parsley, 1 butternut squash, peeled, seeds scooped & cut into thick slices, 3 sprigs fresh rosemary, 1 1/2 cups chicken broth, 1/2 cup heavy cream, 2 tbs extra-virgin olive oil, sea-salt & freshly cracked pepper to season chicken.
Preheat oven 450*
1 – Place the onions and rosemary into bottom of a pan, or roasting dish, in an even layer.
2 – Next add a layer of butternut squash.
3 – Scatter the parsley over the squash, followed by the broth and cream.
4 – Lay the chicken on top of the veggies and season with salt and pepper, followed by a drizzle of oil.
5 – Place in oven for 30 minutes. Turn oven down to 375*, cover, and continue to cook for another 30 minutes.
Take out and let rest before serving in warm shallow bowls, as is, or with whatever you fancy (pasta, bread, salad…..).