Apple Brandy Chicken and Squash Bake
This is a delightful meal that comes together in a snap. Perfect for wintry nights, our Apple Brandy Mustard makes a delicious baste for crispy roast chicken, savory squash and sweet apples.
1 acorn squash
3 lb. mixed chicken thighs and drumsticks, skin on
3 tablespoons olive oil
¾ jar Apple Brandy Mustard
Sea salt and freshly cracked pepper
3 apples, cored and sliced
2 tablespoons butter
Handful of fresh sage leaves
Preheat the oven to 425F. Halve your acorn squash and scoop out the filling. Then slice the squash into ½ inch thick slices, lengthwise.
Line 2 baking sheets with non-stick aluminum foil. Rub olive oil over sliced squash and chicken and add to the baking tray. Brush with Apple Brandy Mustard and season with salt and pepper. There will be some remaining for a second basting. Bake for 15 minutes.
Add in the apples and baste again. Finish baking for 20 minutes until the chicken is cooked through. To test the chicken, prick the underside of a thigh with a pairing knife. When the juices run clear, it is done.
Meanwhile, add your butter to a medium sized frying pan and heat on medium high until melted and hot. Add your sage leaves and fry until crisp and golden brown at the edges (under 1 minute). Transfer gently to a paper towel lined plate.
To serve, top squash and chicken with fried sage leaves.