Prep Time

15 min

Cook Time





10 MG


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


Tips & Techniques

  1. When baking the butternut squash mix every 15 minutes to get a nice colour all around. 
  2. If maple syrup isn’t your preferred sweetener switch it out for our Vanilla bean honey. 


Chicken Breast

  1. Preheat the oven to 400°F (200°C).
  2. In a small bowl, mix together olive oil, chopped rosemary, salt and pepper.
  3. Brush the chicken with the olive oil mixture, coating it evenly.
  4. 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

  1. In a separate baking dish, toss the cubed butternut squash with olive oil, cinnamon, salt and pepper.
  2. Roast the butternut squash in the oven for about 20 — 25 minutes, or until tender. 
  3. Broil for the last couple minutes to crisp up the edges.
  4. To finish, toss the cooked butternut squash in Farm & Florist maple syrup.

  1. Serve the rosemary chicken with roasted butternut squash.
  2. Complete the dish by sprinkling paprika for a sweet yet smokey finish.


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.