“This recipe for Roasted Chicken Thighs, Butternut Squash and Brussels Sprouts has to be one of our favorite go-to weeknight meals when we want something comforting and warm, but are short on time,” says Jilly Lagasse. “I love to use chicken thighs because not only are they cheaper than other chicken parts, but they also have more flavor in my opinion, especially if you get them on the bone. Instead of squash, you could substitute pumpkin cubes if you have them readily available.
“Get ready to fall in LOVE with this sauce, everyone. I probably make this two or three times a week for a tasty sauce to jazz up our meals. It’s so easy to make, you could probably do it blindfolded… though I probably wouldn’t recommend that. I prefer to throw everything into my Nutribullet and whizz it up in a flash, but feel free to use any blender you like.”
This recipe is free of gluten, dairy and nuts.
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