Pair with roasted chicken for a delicious, healthy dinner!
Butternut Mash
Add squash and potato to a medium size pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Cook at a boil until squash and potatoes are easily pierced with a fork. Drain and immediately mash together with a masher, ricer, or a large fork, adding milk a little at a time until the results are creamy and to your liking. Mix in butter and adjust seasoning. Serve with roast chicken or another main course.
Roasted Chicken
Preheat oven to 425F.
Season chicken on both sides with salt. Heat a cast iron skillet over high heat and coat bottom with just enough olive oil. Place chicken skin side down and cook undisturbed until skin is golden and releases easily from pan. Then flip and put in the oven for 20 minutes until cooked through. Internal temperature should be 165F. Remove chicken from pan, and while pan is still hot, add vinegar or wine and a little water, swirling until the brown bits have come off the bottom of the pan. Add butter and stir with a spoon to create a pan sauce. Pour over chicken and mash.
*Photo and recipe by @vestal_life