Miso chicken and butternut squash rice bake

This fall recipe is definitely getting added to the regular week night rotation. The savory miso combined with the sweet butternut squash and spicy seasonings are the perfect comforting fall combo.

Ingredients:

White Miso

Avocado oil

Unsalted butter

chicken thighs

Butternut squash

Rice

Garlic

Chicken stock

Chili flakes

1. Mix room temp butter with miso- I went for a 1:1 ratio. The Miso is salty so don’t add any salt. Heat the oven to 375 degrees F

2. Heat the oil on medium high heat and sear your chicken on both sides. Remove from the pan.

3. Add a half tablespoon of miso butter and butternut squash cubes. Once they’re golden brown add garlic to your liking.

4. Add 1 cup of rice to the butternut squash and let it get toasty brown, then add 2 cups of water or stock. Then sprinkle in chili flakes to taste.

5. Put the chicken back in the pan and cover with foil.

6. Cook in the oven until the chicken is done and the rice is tender. (15-20minutes)

7. Remove from the oven, remove the foil, and put a dollop of miso butter on each piece of chicken. Put back in the oven for 5 minutes.

8. Once the butter is melted, serve and enjoy!