Am I the only one who can't manage a protein, starch AND vegetable dish on a weekday? Tonight's inspiration was partly motivated by the almost turning butternut squash and leeks, but also by a desire to offer up a good balanced meal without ending up with a sink full of pots and pans.

Roast chicken and veggies

1 butternut squash, peeled and chopped coarse (I confess, I used a pre-cut package rather than wrestling with a squash)
2 Idaho potatoes, chopped coarse
3 leeks or 1 onion, cleaned and chopped coarse
A couple of bundles of fresh sage if you have it
1 head of garlic
8 chicken thighs
Garlic powder
Curry powder

Combine the vegetables and herbs in a very large roasting pan (or divide in two).You can just tuck the sage in with the other vegetables.
Layer the chicken on top of the vegetables. Sprinkle the chicken generously with paprika and garlic powder. Dust lightly with cinnamon and curry.
Roast uncovered at 350* for about an hour and a half.

For another great recipe with butternut squash, click here.