Ingredients Vegetables Squash + Gourds Butternut Squash Butternut Squash-Chicken Pan-Roast 3.0 (1,245) 3 Reviews In this supereasy one-pot recipe, all you do is set chicken on top of a mix of squash, apples and sage and roast it. Slideshow: Fantastic One-Pot Meals By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on May 10, 2017 Save Rate PRINT Share Close Photo: © Christina Holmes Active Time: 20 mins Total Time: 1 hr 40 mins Yield: 6 Cook Mode (Keep screen awake) 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 Directions Preheat the oven to 400°. In a large roasting pan, toss the squash, apples and sage with the olive oil and season with salt and pepper. Season the chicken legs and set them on top. Dot with the butter and roast for about 1 hour and 15 minutes, until the squash and apples are tender and the chicken is browned and cooked through. Transfer the chicken to a plate and keep warm. Place the roasting pan over a burner and boil, stirring, until the pan juices are reduced, about 5 minutes. Return the chicken to the pan and serve. Originally appeared: November 2012 Rate It Print