m. c. de marco: The New Kitchen Cookbook

Roasted Chicken Quarters with Butternut Squash

This is the first recipe I entered directly into Penflip. It’s a combination of various baked chicken/squash recipies Google spit out, along with a Moroccan chicken and squash stew. It was inspired by a two pound package of diced butternut squash from Costco.


  • 3 chicken back quarters
  • 1 lb diced butternut squash
  • 8 cloves garlic, unpeeled
  • ½ c. walnuts (optional)
  • olive oil
  • ¾ tsp salt
  • 1 tsp cumin
  • 1 tsp coriander (or 1 T. fresh cilantro)
  • ½ tsp paprika
  • ½ tsp turmeric
  • ¼ tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp ground clove
  • ¼ tsp black pepper


  1. Mix spices. Rub chicken with oil and some of the spice. Lay out in a baking dish skin side up.
  2. Coat squash with oil and remaining spice, and mix in walnuts. Scatter squash-walnut mixture among chicken.
  3. Optionally, cover and refrigerate until dinnertime.
  4. Bake at 450° for 45 minutes or until done.