Pecan-Crusted Chicken with Maple-Squash Mash

• 1 butternut squash
• 2 tbsp. canola oil
• 3/4 c. pecans
• 1 slice white or whole-wheat bread
• 1 tbsp. fresh thyme leaves
• 3/4 tsp. kosher salt
• 1/4 tsp. cayenne pepper
• whites from 2 large eggs
• 2 tbsp. cornstarch
• 3 tbsp. maple syrup
• 1 tbsp. unsalted butter
• 4 boneless, skinless chicken breast halves
• prepared horseradish sauce

1. Preheat oven to 450 degrees F. Toss butternut squash with 1/2 tablespoon of the oil in a shallow roasting pan.
2. Roast 22 minutes, tossing several times, until lightly browned.
3. Meanwhile, pulse pecans, bread, thyme, 1/4 teaspoon of the salt, and cayenne in a food processor until nuts are finely ground.
4. Transfer to a sheet of waxed paper.
5. In a small bowl, whisk egg whites and cornstarch.
6. When squash is tender, transfer to a medium bowl and mash with maple syrup, butter, and the remaining 1/2 teaspoon salt, until fairly smooth; cover with foil.
7. Keep oven on.
8. Dip chicken breasts first in egg-white mixture, then in pecan crumbs to coat.
9. Heat the remaining 1 1/2 tablespoons oil in a large ovenproof nonstick skillet over medium-high heat; add chicken and brown 2 minutes per side, or until lightly browned.
10. Place skillet in oven and roast 5 minutes, until cooked through and golden.
11. Spoon Maple-Squash Mash onto plates; top with chicken.
12. Serve with horseradish sauce.

butternut squash, canola oil, pecans, white, thyme, kosher salt, cayenne pepper, whites, cornstarch, maple syrup, unsalted butter, chicken, horseradish sauce

Taken from www.delish.com/recipefinder/pecan-chicken-maple-squash-mash-rbk1207 (may not work)