Ingredients
Scale
- 1 small butternut squash, 2 pounds
- 1 medium onion, 1 pound
- 1 Tablespoon olive oil
- 6–8 stems of broccolini, 1/2 pound
- 2 boneless skinless chicken breasts, 1 pound
Rosemary Balsamic Sauce:
- 1 Tablespoon olive oil
- 1/4 cup balsamic vinegar
- 1 Tablespoon maple syrup
- 1 large clove garlic, minced
- 2 Tablespoons chopped fresh rosemary
- 2 Teaspoons sea salt, or to your taste
- 1/2 Teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425ºF and line a baking sheet with parchment paper.
- Cut both the ends off the squash, peel, and cut it into 1/2″-3/4″ cubes, removing the seeds when you get to the bulb shaped end. Place the squash cubes on the lined baking sheet.
- Cut both the ends off the onion and peel away the tough outer layer. Then cut the onion into 1/2″ dice and add it to the pan with the squash. Toss the squash and onion together with 1 Tablespoon of olive oil, and roast it in the oven for 20 minutes, or until barely tender with some browned edges.
- While the squash bakes, make the rosemary balsamic sauce by placing all of the ingredients into a mason jar, secure the lid, and shake the sauce together. It will separate as it sits, so shake it back together just before you add it to the pan with the veggies.
- When the squash is done, make room in the middle of the pan to add the chicken breasts, and arrange the broccolini around the edges. Shake the balsamic sauce again, and drizzle it over the veggies and chicken as evenly as you can.
- Return the pan to the oven and bake until the chicken is just done, but still juicy, and the broccolini is tender, about 15-20 minutes.
- Serve immediately.
- Prep Time: 20 mins
- Cook Time: 40 mins