Roasted Garlic Rosemary Chicken & Pears with Butternut Squash Mash

Directions

1. Preheat the oven to 450°F.
2. In a bowl, combine half of the minced garlic with oil, rosemary, salt, and pepper.
3. Toss the chicken thighs in the garlic mixture until evenly coated.
4. Wash, core, and slice the pears into wedges.
5. Fill a medium saucepan halfway with water and bring to a boil.
6. Arrange the chicken and pears in a baking dish and roast for 15 minutes, then broil for 3–4 minutes to brown lightly.
7. Peel and dice the squash after washing, removing the seeds, and cut into pieces.
8. Add the squash to the boiling water and cook until very tender, about 10–12 minutes.
9. Drain the squash, return it to the pot, add broth, oil, salt, pepper, and the remaining garlic; mash until smooth.
10. To serve, spoon the squash mash onto plates, then top with the roasted chicken and pears.