Roast Chicken With Warm Fregola And Butternut Squash Salad Recipe

• 1 recipe
• 1 pound butternut squash,
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 1/2 pound (250 grams) fregola (about 1 1/4 cups; see note)
• 3 tablespoons thinly sliced scallions, white and light green parts only
• 2 tablespoons thinly sliced fresh mint leaves
• 2 tablespoons minced fresh flat-leaf parsley leaves and tender stems
• 1 1/2 teaspoons zest from 1/2 lemon

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 500u0b0F oven until tender, about 15 minutes. Set aside.
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. 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. Serve squash and fregola salad with roasted chicken and jus; drizzle fregola with more oil as needed before serving.

recipe, butternut, extravirgin olive oil, kosher salt, scallions, mint leaves, parsley, lemon

Taken from www.seriouseats.com/recipes/2015/10/roast-chicken-fregola-pasta-butternut-squash-recipe.html (may not work)