Roasted Garlic Rosemary Chicken & Pears with Butternut Squash Mash.

  • 2 small
    butternut squash
  • 8 fl oz
    chicken or vegetable broth
  • 2 lb
    chicken thighs, boneless skinless
  • 8 cloves
    garlic
  • 4
    pears
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    rosemary
  •  
    salt
  • 1
    Preheat oven to 450°F.
  • 2
    Peel and mince garlic. In a large bowl, mix together ½ of the garlic (save the rest for the mash), oil, rosemary, salt, and pepper.
    8 cloves garlic
    2 tbsp extra virgin olive oil
    1 tsp rosemary
    ½ tsp salt
    ¼ tsp black pepper
  • 3
    Place chicken in bowl and toss to coat.
    2 lb chicken thighs, boneless skinless
  • 4
    Wash, core, and slice pears into wedges.
    4 pears
  • 5
    Fill a medium saucepan halfway with water and bring to a boil.
    about 7 cups water
  • 6
    Transfer chicken and pears to a baking dish. Place in the oven and roast for 15 minutes. Then broil until lightly browned, an additional 3-4 minutes.
  • 7
    Wash and peel squash. Halve, scrape out and discard the seeds, and medium dice the flesh.
    2 small butternut squash
  • 8
    Add squash to saucepan once water is boiling. Cook until very tender, 10-12 minutes.
  • 9
    Drain and return back to saucepan. Add broth, oil, salt, pepper, and remaining garlic. Mash until smooth.
    8 fl oz (1 cup) chicken or vegetable broth
    2 tbsp extra virgin olive oil
    ½ tsp salt
    ¼ tsp black pepper
  • 10
    To serve, arrange squash mash on a plate and place chicken thighs and pears on top. Enjoy!