Roast Chicken with Winter Squash

kabocha and delicata squash, chili-pumpkin relish

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Fall flavors meet winter ingredients in this dish. Chile and herb-roasted chicken served alongside kabocha (also called ‘Japanese pumpkin’) and delicata squash. The sweet fall flavors of these wintertime squash are heightened by a chile-pumpkin seed relish, served on the side—simply snuggle up and savor the season.

Difficulty Level

Total Time: 4 hours

Active Time: 30 minutes

Ingredients

Marinade

2 garlic cloves, minced
1 tablespoon minced fresh sage
1 tablespoon fresh thyme leaves
1 tablespoon minced rosemary leaves
1 tablespoon minced parsley
½ cup olive oil
½ teaspoon salt
¼ teaspoon chile flakes
¼ teaspoon black pepper

Chicken

4 boneless, skinless chicken breasts

Squash

1 delicata squash, sliced into ¼ inch half-moons, seeds removed
1 kabocha squash, cut into ½ inch pieces, seeds removed
1 butternut squash, peeled and diced, seeds removed
2 tablespoons olive oil
1 teaspoon salt
5 sage leaves, minced
¼ cup pumpkin seeds

Pumpkin Seed Herb Relish

1 garlic clove
4 sprigs thyme leaves
2 sprigs rosemary leaves
¼ cup olive oil
½ teaspoon salt
¼ teaspoon pepper
5 sage leaves
¼ cup parsley
¼ teaspoon chili flakes, to taste
½ cup toasted pumpkin seeds

Directions

Combine all the marinade ingredients in a blender. Coat the chicken in the marinade and marinate overnight or for at least 4 hours.

Preheat the oven to 400°F

Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22-25 minutes.

Toss the squash on a baking sheet (or two if you need more room) with the olive oil and salt. Roast for 20 minutes, or until beginning to brown. Toss with sage and pumpkin seeds.

Add all of the relish ingredients to a blender and blend until a few chunks remain.

To serve, divide roast chicken and squash between plates. Top with relish.