1 3lb chicken
Sprig of fresh rosemary
Sprig of fresh sage
Salt and pepper
1/4 cup unsalted butter
My sides:
1 1-2lb acorn squash, sliced thinly
1/8 cup fresh sage, chopped
zest of 1/2 lemon
olive oil
1 6-10oz pkg baby spinach
1 tbs unsalted butter
1 tbs lemon juice
pinch nutmeg
To prepare the squash, slice it thinly, reserving the seeds. Rinse the seeds and pat them dry. Coat the seeds with 1 tbs olive oil, some salt and pepper. Roast them in the same 400 degree oven for about fifteen minutes (while the bird is on the right side), or until they are golden brown and start to pop. In a bowl, toss the slices of squash with salt, pepper, olive oil (to coat), the lemon zest and the sage. Roast them for the last half hour of cooking. While the bird is resting (5-10 minutes), make sure the squash is cooked to your liking. Depending on how thick the slices of squash are, they may need a bit longer.
Now braise your spinach. Place the tablespoon of butter in the bottom of a pot. Add the spinach leaves, salt, pepper, lemon juice and nutmeg. Cook over medium heat until the spinach has wilted. Serve the chicken with the braised spinach, and sprinkle the roasted squash with the seeds for added texture. Enjoy!