Roasted Chicken and Spiced Butternut Squash

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    498

This one-pan wonder couldn’t be easier to prepare. Spiced chunks of vibrant butternut squash are roasted alongside chicken pieces, which allows the flavours to meld together and saves on the washing up! This is sure to become a firm family favourite.

recipe updated Feb 7, 2019

Ingredients

  • Chicken quarters icon
    Chicken quarters
    as needed
  • Salt & pepper icon
    Salt & pepper
    0g
  • Butternut squash icon
    Butternut squash
    350g
  • Olive oil icon
    Olive oil
    30ml
  • Fresh chili icon
    Fresh chili
    10g
  • Cumin seeds icon
    Cumin seeds
    2g
  • Ground coriander icon
    Ground coriander
    2g
  • Paprika icon
    Paprika
    1g
  • Fresh sage icon
    Fresh sage
    4g
  • Sugar snap peas icon
    Sugar snap peas
    250g

Tools

  • kCook icon Wooden spoon
  • kCook icon Large roasting dish
  • kCook icon Large mixing bowl
  • kCook icon Plate

Step preview

  1. Prep and set aside butternut squash: coarsely chopped
  2. Prep and set aside fresh chili: coarsely chopped
  3. Prep and set aside fresh sage: coarsely chopped
  4. Pre-heat - 220°C
  5. Get a clean large roasting dish
  6. Add chicken quarters
  7. Season with salt & pepper
  8. Get a clean large mixing bowl
  9. Add prepared butternut squash
  10. Add olive oil
  11. Add prepared fresh chili
  12. Add cumin seeds
  13. Add ground coriander
  14. Add paprika
  15. Add prepared fresh sage
  16. Toss until well combined
  17. Arrange mixture in large roasting dish loosely
  18. Cook until golden brown - 30 min, 220°C
  19. Add sugar snap peas
  20. Roast - 10 min, 220°C
  21. Transfer content of large roasting dish to 2 plates
  22. Serve immediately
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