<p>Unctuous and tender these Chicken Thighs & Butternut Squash are oven roasted to perfection and finished with a sprinkle of pecans and coconut.</p>
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Ingredients
- 2 cups peel and dice Squash, Butternut
- 1 pound Chicken, Thighs, Bone-in
- 1/2 teaspoons Cinnamon
- 1/2 teaspoons Chili Powder
- 1/4 teaspoons Cumin
- 1/8 teaspoons Nutmeg
- 2 tablespoons Olive Oil
- 2 tablespoons Maple Syrup
Serving Day Ingredients
- 1/4 cups chop Pecans
- 1/8 cups Coconut, Flakes
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 8 oz chicken & 1/2 cup squash
- 912 Calories
- 66g Total Fat
- 16g Sat Fat
- 0g Trans Fat
- 222mg Cholesterol
- 217mg Sodium
- 42g Total Carb
- 3g Fiber
- 19g Total Sugars (Includes 12g Added Sugars)
- 42g Protein
- 27 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Divide all ingredients among indicated number of foil pans.
- Bake covered at 350F for 55 minutes.
- During last 5 minutes of baking, sprinkle pecans and coconut on top and finish baking.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide all ingredients among indicated number of foil pans.
- Cover tightly with foil, label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Bake covered at 350F for 55 minutes.
- During last 5 minutes of baking, sprinkle pecans and coconut on top and finish baking.