Butternut Squash-Chicken Pan-Roast

Name: Butternut Squash-Chicken Pan-Roast
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 20
Cuisine: Global
Ingredients: 3 Fuji apples, peeled and cut into 3/4-inch dice; 680 grams butternut squash, peeled and cut into 3/4-inch dice; 59 milliliters extra-virgin olive oil; 20 servings Freshly ground pepper; 1 Tbsp sage, chopped; 20 servings Salt; 2 Tbsps unsalted butter, thinly sliced; 8 kilograms whole chicken legs

Butternut Squash-Chicken Pan-Roast is a gluten free, primal, and דל פחמימות, hor d'oeuvre. This recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 562 calories, 39g of protein, and 41g of fat. This recipe serves 20. Head to the store and pick up fuji apples, chicken legs, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 40 minutes.

Instructions

Preheat the oven to 40

Equipment you will use

Oven

In a large roasting pan, toss the squash, apples and sage with the olive oil and season with salt and pepper. Season the chicken legs and set them on top. Dot with the butter and roast for about 1 hour and 15 minutes, until the squash and apples are tender and the chicken is browned and cooked through.

Ingredients you will need

Salt And Pepper