Sweet brown molasses provides the perfect counterpart to piquant pepper in this glaze.
INGREDIENTS (for 6 servings):
- 6 chicken leg quarters, skinned (about 7 ounces each)
- 2 pounds (4 cups) butternut squash, peeled and cut into 2 inch pieces
- 2 tablespoons LAND O LAKES® Butter, melted
- 1/2 teaspoon salt
- 1/3 cup molasses
- 3 tablespoons soy sauce
- 1 1/2 teaspoons coarsely ground pepper
- 1 teaspoon ground ginger
Heat oven to 375 degrees F. Toss together squash, butter and salt in 15x10x1-inch jelly-roll pan. Place chicken in pan, meat-side down. Bake for 35 minutes or until chicken begins to brown. Turn chicken. Stir squash mixture.
Meanwhile, stir together all glaze ingredients in small bowl.
Drizzle chicken and squash with glaze. Continue baking for 20 to 25 minutes or until chicken is no longer pink and squash is tender.
Remove chicken and squash to serving platter. Spoon pan juices over chicken.