Sweet brown molasses provides the perfect counterpart to piquant pepper in the glaze for this main dish recipe.
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2 pounds (4 cups) butternut squash, peeled, cut into 2-inch pieces
2 tablespoons Land O Lakes® Butter, melted
1/2 teaspoon salt
6 (about 7 ounces each) chicken leg quarters, skinned
1/3 cup molasses
3 tablespoons soy sauce
1 teaspoon coarse ground pepper
1 teaspoon ground ginger
*Substitute 6 split chicken breasts.
Heat oven to 375°F.
Toss together squash, butter and salt in 15x10x1-inch baking pan. Place chicken in pan, meat-side down. Bake 35 minutes or until chicken begins to brown. Turn chicken. Stir squash mixture.
Combine all glaze ingredients in bowl.
Drizzle chicken and squash with glaze. Continue baking 20-25 minutes or until internal temperature of chicken reaches at least 165°F and juices run clear when pierced with fork and squash is tender.
Remove chicken and squash to serving platter.