Roast Chicken With Warm Fregola And Butternut Squash Salad Recipe

1. 1

   Place diced squash on a rimmed baking sheet and drizzle with enough oil to lightly coat. Season with salt and pepper. Cook alongside the chicken in a 500u00b0F oven until tender, about 15 minutes. Set aside.

2. 2

   In a large pot of salted boiling water, cook fregola until al dente, according to package timing. Drain, then transfer to a large mixing bowl.

3. 3

   Add squash to fregola. Toss with 1/4 cup olive oil, scallions, mint, parsley, and lemon zest. Season with salt and pepper. Keep warm.

4. 4

   Serve squash and fregola salad with roasted chicken and jus; drizzle fregola with more oil as needed before serving.

No nutritional information available.

No additional tips available.