Rosemary Roasted Chicken Thighs with Butternut Baked Penne

Deselect All

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