Air Fryer Chicken Thighs with Butternut Squash Puree
Ingredients
1 butternut squash
4 Local Roots chicken thighs (skin and bone in)
3 carrots
1 garlic head
1/2 yellow onion
Salt
Black pepper
Garlic powder
1 tbsp dried Thyme
1 tbsp cumin
Directions
1. Prepare the butternut squash: cut in half and clean. Seasoned with salt, black pepper and garlic powder. Drizzle with olive oil. Bake in the air fryer or oven for 20 minutes at 375°. Wrap one garlic head in foil, drizzle with olive oil, and roast alongside squash.
2. Wash and dry the chicken thighs. Season with salt, black pepper, cumin and 1 tablespoon of dried thyme. Drizzle with olive oil give it a good massage. Place on foil with sliced yellow onion and carrots.
3. Removing the butternut squash and set aside. Bake the chicken in the air fryer for 45 minutes until nice, golden and crispy.
4. Meanwhile, scoop out the cooked squash and mash it using in a potato masher. Add the roasted garlic, salt and pepper and mix well. You can puree for a creamier consistency.
5. Plate the squash mash with the chicken and veggies on top. Serve and enjoy!
This recipe was created by Local Roots contributor Fatima Mortada / @hummusmeetspizza
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