Five-Spice Chicken with Butternut Mash

Such a quick and easy (and healthy!) evening meal for busy work weeks. Minimal ingredients with maximum flavor. Butternut mash is becoming one of my favorite ways to eat the winter squash! Just as comforting and delicious as traditional mashed potatoes, but with more nutrition. I then complete the meal with leafy greens dressed in a homemade olive oil and balsamic dressing and dinner is done! 

Five-Spice Chicken with Butternut Mash

Chicken:

• 6 organic, all-natural chicken drumsticks
• 1-2 tablespoons cooking oil (avocado or olive oil)
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon all spice
• 1 teaspoon onion powder
• 1 teaspoon garlic salt
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper  

Butternut Mash:

• 1 box pre-cut butternut squash cubes
• 1-2 tablespoons avocado oil (or olive oil)
• sea salt to taste
• 1 tablespoon ghee or grass-fed butter

Preheat oven to 400 degrees.

Place butternut squash cubes on a baking sheet lined with parchment paper. Coat with oil and sea salt. Roast 25-28 minutes or until fork tender. 

Meanwhile, heat cooking oil in a large skillet over medium-high heat. Place chicken drumsticks in a large bowl. Coat with five-spice mixture turning evenly to coat. Cook 7-8 minutes until all sides are browned. Transfer to the oven and cook 12-15 minutes. 

Remove butternut squash from oven and place in a large bowl. Add ghee and using a potato masher or hand immersion blend, process until creamy. Place chicken and butternut mash on a plate and serve with side salad if desired.