Roasted butternut squash and chicken

  • 50 min
  • 6 servings
  • 611 calories


1 butternut squash 3.3 lb / 1500 g

6 chicken thighs with skin

3 garlic cloves, chopped

1 lemon

1 tbsp olive oil

1 tbsp maple syrup

1 tsp salt

1 tsp chili flakes

1 tsp ground black pepper

3 tbsp sage

3 cups / 120 g shredded kale 

6 tbsp dried cranberries


  1. Preheat the oven to 430°F / 225°C.
  2. Peel and cut the butternut squash in half. Remove the seeds and cut it into slices.
  3. Line a baking sheet with parchment paper.
  4. Zest the lemon and cut into slices.
  5. Place the chicken and the squash on the baking sheet, seasoning with oil, garlic, lemon zest, lemon slices, chili flakes, maple syrup, sage, salt and pepper.
  6. Roast in the oven for 40 minutes, adding the kale and cranberries before serving.

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