There’s nothing better than a one-pan dinner. Put everything in the pan, put it in the oven and walk away. With this one, you’ll come back 45 minutes later to a pan full of juicy chicken and sweet soft butternut squash, perfect for a fall evening.
- 1 (2 lb.) butternut squash
- 14 medium-sized fresh sage leaves, divided
- 2 Tbsp. butter, melted
- 8 chicken drumsticks, with or without skin
- 1 tsp. vegetable oil
- ½ tsp. salt
- ¼ tsp. black pepper
- Preheat oven to 425°F.
- Peel the squash and trim ¼ inch off of the top and bottom. Discard. Cut squash in half lengthwise. Scoop out seeds and discard (or you can set them aside to wash and roast separately as you would pumpkin seeds). Cut into cubes (roughly ½ to ¾ inches each).
- Transfer squash cubes to a large bowl. Tear 10 sage leaves in half and add them along with the butter. Toss to coat.
- Put the chicken in a single layer in a large pan. Drizzle it with the oil and rub it around to coat.
- Arrange squash and sage around the chicken pieces (not over the chicken) trying to keep the sage up on top so that it will toast nicely. Sprinkle everything with the salt and pepper.
- Bake until chicken is cooked through to 165°F on an instant read thermometer and squash is soft, about 45 minutes.
- Garnish with remaining 4 sage leaves and serve.