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Roast Chicken With Butternut Squash

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Serves 1| Hands-On Time: | Total Time:



  1. Heat oven to 400° F.
  2. Heat the oil in a skillet over medium-high heat. Season the chicken with 1/8 teaspoon of the pepper and cook until golden brown on each side, 2 to 3 minutes. Transfer to a plate.
  3. Add the onion and squash to the skillet and cook, stirring occasionally, for 2 minutes. Add the broth, sage, and the remaining pepper and bring to a boil. Return the chicken to the skillet. Transfer to the oven and cook until the squash is tender and the chicken is cooked through, about 15 minutes.
  4. Meanwhile, pour about 1/2 inch of water into a small saucepan and bring to a simmer over medium-high heat. Fit a steamer basket in the pan. Place the broccoli in the steamer, cover, and steam until just tender, about 3 minutes.
  5. Transfer the chicken and vegetables to a plate and serve with the broccoli.
February, 2007

Nutritional Information

  • Per Serving
  • Calories 247
  • Fat 8g
  • Sat Fat 1.5g
  • Cholesterol 73mg
  • Sodium 168mg
  • Protein 28g
  • Carbohydrate 17g
  • Sugar 4g
  • Fiber 4g
  • Iron 2mg
  • Calcium 75mg
What does this mean? See Nutrition 101 .

Quick Tip

Simple Roast Chicken
Free-range birds have a more robust turkey flavor and substantial texture than coop-raised ones. They tend to be moist but not exceptionally so.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.