Autumn Chicken Dinner with Roasted Butternut Squash and Brussels Sprouts
A hearty fall dinner combining savory chicken thighs, cheese tortellini, and seasonal vegetables, all coated in a delicious garlic butter sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tasteofcook.com.
Cooking tools:
- Cast iron skillet
- Peeler
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Mixing bowl
- Oven
- Stove
- Pot
- Colander
- Spatula
- Tongs
Ingredients
- 3 cups butternut squash, peeled, seeded, cubed
- 1 tablespoon olive oil
- Salt
- pepper
- 340g (12 oz) Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 255g (9 oz) cheese tortellini
- 450g (1 lb) boneless, skinless chicken thighs
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
- Freshly ground black pepper to taste
- 3 tablespoons butter
- 5 cloves garlic, minced
- Fresh thyme sprigs
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