Butternut Squash Chicken Pan Roast
Ingredients
- One 1 1/2-pound butternut squash, peeled and cut into 3/4-inch dice
- 3 Fuji apples, peeled and cut into 3/4-inch dice
- 1 tablespoon chopped sage
- 1/4 cup extra-virgin olive oil
- Salt
- Freshly ground pepper
- 6 whole chicken legs (3 pounds)
- 2 tablespoons unsalted butter, thinly sliced
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