Roasted Chicken with Butternut Squash

These simple ingredients when baked together are so very flavourful. This is an easy meal to pull together and enjoy on a cold day!

Ingredients
6-8 boneless, skinless chicken thighs, cut in half
1 butternut squash, peeled and cut into 1-inch cubes
2 tbsp olive oil
1 tsp or more fresh ground black pepper
a little less than 1 tsp dried sage
dash of salt
3 tbsp white wine

Directions
Preheat oven to 450 F.

Toss chicken and squash pieces in a bowl with oil, salt, pepper, and sage. Place chicken thighs in the bottom of roasting pan. Pour squash pieces on top and around chicken.

Bake for 25-30 minutes, stirring squash occasionally (leaving chicken untouched), until chicken and squash are done.

Take pan out of the oven. Remove chicken and squash from pan and set aside. Add a splash of wine to the pan and place it on the stovetop. Bring to a boil, scraping the bottom of the pan to stir up brown bits (they're full of flavour from the chicken). Boil for a couple of minutes, then spoon sauce over chicken.