Butternut Squash Apple Chicken with White Wine

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I initially came across this recipe on Food and Wine magazine. They published a whole section about butternut squash as well as various recipes. As a professed lover of butternut squash, or any winter squash for that matter, I am constantly looking for creative culinary ideas to utilize it. Hubby thinks butternut squash is overrated but I beg to differ. If you have made anything with butternut squash, you’ve practically won my heart over. Not romantically of course 😉

I love what Food and Wine magazine has to put forth.  I tend to borrow their recipes but I find a lot of them to be a bit complicated and sometimes hard to follow. I much prefer one pot/one pan meals and their recipes entail a lot of steps which can sometimes be confusing. I enjoy cooking a lot but I don’t like recipes that are too time consuming and hard to make sense. I try searching for ways to break down complicated recipes while retaining the flavors. I’ve decided to simplify this recipe. I added more veggies as well. It only takes minutes to prepare and does not require a lot of ingredients or anything unique.  I made this over the weekend when I had company over for a meal. I was surprised that they’ve spared us two drumsticks. I’ve obviously doubled this recipe.


For this recipe, you will need:

  1. 3 lbs of whole chicken legs (6 whole chicken legs) at room temperature
  2. 1 1/2 lbs of butternut squash peeled and cubed
  3. 3 Fuji or Macintosh  apples cored and diced (you can remove or leave the peel on)
  4. 1 large onion chopped’
  5. 2 large celery sticks chopped
  6. 1 tablespoon of fresh chopped sage
  7. 1 teaspoon of cinnamon
  8. 1/2 teaspoon of paprika
  9. 1/4 teaspoon of nutmeg
  10. 1/4 cup of olive oil
  11. 1 cup of dry white wine
  12. Salt and pepper for taste



Preheat the oven to 400 degrees F. In a large roasting pan, toss the squash, apples, celery,onions and sage with the olive oil and season with cinnamon,nutmeg,paprika salt and pepper. Season the chicken legs and set them on top. Pour wine over chicken 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.


Yields 6 servings


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