Roasted Garlic Rosemary Chicken & Pears with Butternut Squash Mash

[Sincerely-Food-Chef]

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!