Chicken and butternut squash with sage and walnuts
Another delicious way to use your glut of squashes with this easy and tasty pan-baked recipe.
- 1 kg chicken pieces, thighs,legs / drumsticks - leave the skin on - if you have the time, tenderise using the tip below.
- 3 tablespoons olive oil
- 3 onions, each roughly cut into about 6 segments
- 3 cloves of Garlic, peeled and crushed under the blade of a large knife
- ½ teaspoon chili flakes
- 1 butternut squash peeled and cut into wedges - (About 600 g of squash flesh if using other squashes)
- A large bunch of sage leaves, stems removed
- 100g walnuts, crushed with the palm of your hand
- 2 tablespoons of sherry vinegar
- sea salt and freshly ground black pepper
- Preheat the oven to 200° C (400° F - gas 6)
- Rub the base of a roasting tin with a little olive oil
- Add the squash, onions, garlic,chili flakes and chicken and season with salt and pepper
- Drizzle over with the remaining olive oil and toss well so everything is coated
- Roast for 25 minutes
- Drain out any excess liquid, otherwise it is likely to stew rather than roast.
- Add the sage and walnuts ad the sherry vinegar, stir with a wooden spatula to de-glaze the pan if required. (I added some huge sprigs of sage and cutting celery. I left them whole as they are easier to remove that way.)
- Mix well and roast for a further 30 minutes
This is a complete meal and does not really need anything else. If you wanted to stretch it out then some nice crusty bread would be nice.
I found some nice baby leeks in the garden just before making this dish, so added them instead of some of the onions. Use Jamie Oliver's tip when roasting leeks, par-boil them for 4 minutes, otherwise they are apt to dry out when being roasted.
Vary the recipe adding any vegetable you have knocking about. Cut them to size to match the cooking times: smaller for items that may tale longer to cook such as potatoes.
A tip picked up whilst learning Indian cookery works well here. If you have the time beforehand, cut a few random slashes in the chicken pieces, place in a bowl with the juice (and squeezed-out segments) of a lemon or so, together with 1/2 a teaspoon of fine salt and leave to marinade for a few hours in the fridge. It really tenderises the chicken.