Roasted Autumn Squash with Creamy Chicken Thighs

Ingredients

• 2 pounds butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 chicken thighs, bone-in, skin-on
• 1 cup heavy cream
• 1/2 cup grated parmesan
• 2 tablespoons fresh thyme, chopped

Instructions

1. 1

   Preheat oven to 400°F. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.

2. 2

   Meanwhile, heat a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is crispy. Flip and cook for another 5 minutes.