
Ingredients
Roasted Chicken
1 whole chicken
Salt and pepper
¼ cup olive oil
3 rosemary sprigs
½ cup butter
Squash purée (recipe follows)
Spice roasted vegetables (recipe follows)
Crispy sage for garnish
Spice-Roasted Vegetables
¼ cup salt
⅛ teaspoon cinnamon
¼ tablespoon brown sugar
¼ teaspoon ground cloves
⅛ teaspoon black pepper
1 sweet potato, peeled and diced into 1-inch cubes
1 butternut squash, peeled and diced into 1-inch cubes
6 baby turnips, peeled
¼–½ cup olive oil
Squash Purée
1 butternut squash, peeled, seeded, and diced
4 shallots, julienned
1 thyme sprig
2 cups vegetable stock or water
3 tablespoons olive oil
Directions
Roasted Chicken- Preheat oven to 350 degrees. Season chicken with salt, pepper, and olive oil and let sit for 15 minutes.
- Place rosemary sprigs on roasting rack and place chicken on top. Place in oven and roast for 1 hour, or until juices run clear. Remove from oven and let rest before carving.
- To brown butter, place butter in small saucepan over medium heat and cook until butter foams. Scrape bottom to release brown bits.
- To serve, spoon squash purée onto center of plate. Place vegetables on top of purée and then add chicken. Garnish with crispy sage and drizzle with brown butter.
- To a stockpot over medium heat, add squash and sauté until caramelized, 5 minutes. Add shallots and thyme and continue to cook for 8 minutes to further caramelize. Add enough stock or water to cover and cook until tender.
- Remove thyme, then pour squash into blender and purée for 1 minute. Drizzle olive oil into blender to emulsify and continue to blend until smooth. Reserve.