Prep Time
15 min
Cook Time
30
Serves
2
THC/Recipe
10 MG
Ingredients
Roasted Chicken Breast
- 2 Chicken thighs or breasts (skin on)
- Fresh rosemary Chopped
- 2 cloves of garlic Minced
- Salt & Pepper To taste
- 3 tbsp olive oil
- 1/4 tsp paprika
- 2 tbsp Farm & Florist Olive Oil
Maple Roasted Butternut Squash
- 8 cups of butternut squash (cut in cubes)
- 2 tbsp olive oil
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 tbsp of Farm & Florist Maple Syrup
Preparation
Tips & Techniques
- When baking the butternut squash mix every 15 minutes to get a nice colour all around.
- If maple syrup isn’t your preferred sweetener switch it out for our Vanilla bean honey.
Directions
Chicken Breast
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix together olive oil, chopped rosemary, salt and pepper.
- Brush the chicken with the olive oil mixture, coating it evenly.
- Place the chicken in a baking dish and bake for about 25 — 30 minutes, or until cooked through. (Optional: Broil for 2 — 3 minutes to brown and crisp the chicken skin.)
Maple Roasted Butternut Squash
- In a separate baking dish, toss the cubed butternut squash with olive oil, cinnamon, salt and pepper.
- Roast the butternut squash in the oven for about 20 — 25 minutes, or until tender.
- Broil for the last couple minutes to crisp up the edges.
- To finish, toss the cooked butternut squash in Farm & Florist maple syrup.
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- Serve the rosemary chicken with roasted butternut squash.
- Complete the dish by sprinkling paprika for a sweet yet smokey finish.
Tasting
Butternut squash is a great side with any protein that can incorporate other ingredients; such as cranberries, craisins (dried cranberries), feta or sweetened walnuts to add an extra crunch.