Chicken thighs and butternut squash roasted with rosemary, then mixed with pasta, Taleggio and cream and baked until melty.
- Level: Easy
- Total: 1 hr 25 min
- Active: 25 min
- Yield: 6
Ingredients
6 skin-on, bone-in chicken thighs (about 2 pounds)
One 1-pound butternut squash, peeled, seeded and cut into 1/2-inch pieces
3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped rosemary
2 large cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
8 ounces penne rigate
4 ounces Taleggio cheese without rind, cubed
1/2 cup heavy cream
Lemon wedges, for serving
Directions
- Preheat the oven to 400 degrees F. Line a baking sheet tightly with foil.
- Toss the chicken and squash with 2 tablespoons of the olive oil, 1 tablespoon of the rosemary and the garlic on the prepared baking sheet. Sprinkle with salt and pepper. Spread in a single layer with the chicken skin-side up. Roast until the chicken is cooked through and the squash is tender, about 30 minutes.
- Meanwhile, cook the pasta in boiling salted water until al dente, about 10 minutes. Drain the pasta, then toss with the remaining 1 tablespoon olive oil and 1 tablespoon rosemary, the cheese and cream and season with pepper. Add the chicken and squash and toss, then transfer to a 9- by 13-inch baking dish. Arrange the chicken on top with skin-side up and bake until the cheese is melted, 12 to 15 minutes. Serve with lemon wedges.
- Yield: 6 servings
- Active Time: 25 minutes
- Total Time: 1 hour 25 minutes
- Ease of preparation: easy
