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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 613 calories
  • 45 min
  • 4 servings

Ingredients

  • 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, dried
  • salt

Instructions

  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!

Nutrition per Serving

Calories
613
Fat
24g
Net Carbs
42g
Protein
49g

Cookware

  • baking dish
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • measuring cups
  • measuring spoons
  • medium saucepan
  • mixing bowls
  • potato masher
  • vegetable peeler