Photography by David Bagosy
Recipes & Food Styling by David Grenier
First published in Wish October 2008
FOOD >> RECIPE
Roast Chicken & Squash With Spiced Pear Chutney
There's nothing more scrumptious than the combination of sweet and savory
Ingredients (Makes 6 servings)
| 6 | 6-oz chicken breasts, skinless, boneless |
| 3 tbsp | olive oil |
| 1 | small acorn squash (about 1 lb) seeded and cut in 12 wedges |
| ½ tsp | ground nutmeg |
| 8 | fresh thyme sprigs |
| 1 tbsp | unsalted butter |
| 1 | Bosc pear, peeled, cored and diced (about 1 cup) |
| 1 tsp | minced ginger |
| ¾ cup | dry white wine |
| 1 tbsp | honey |
Instructions
- Place a sheet pan in oven and preheat to 425°F. Brush chicken with 1 tablespoon oil, and season with salt and pepper. In a bowl, toss squash with remaining oil and nutmeg, and season with salt and pepper. Transfer squash to heated sheet pan, drizzling any spices and oil from bowl over wedges. Add chicken to sheet pan and sprinkle with thyme. Return to oven and bake until chicken is cooked through and squash is tender, about 20 minutes.
- In a skillet over medium-high, melt butter. Once butter browns, add pear and ginger, and sauté 5 minutes. Add wine and honey, and cook until liquid thickens slightly and pears are tender, about 8 minutes. To serve, divide chicken and squash among plates and garnish with chutney.
Nutritional information
Nutrients per serving: 354 calories, 12 g fat, 41 g protein, 16 g carbs, 3 g fibre.
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