Roasted Butternut Squash with Chicken and Pecans

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 4 boneless, skinless chicken breasts, cubed
• 1/2 cup pecans, chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash on a baking sheet and roast for 20 minutes, or until tender.