Roasted Autumn Squash with Creamy Chicken Thighs
Prep 15 min · Cook 30 min · Serves 4 · medium
Free on iPhone
A delicious and comforting keto-friendly dinner featuring roasted seasonal squash and tender, juicy chicken thighs in a creamy sauce.
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
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
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.
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