Sheet-pan Red Curry Chicken With Butternut Squash

1 ½ pounds butternut squash, seeded and cut into 1-inch pieces (about 6 loose cups)

2 tablespoons virgin coconut oil, melted, or extra-virgin olive oil

2 teaspoons fish sauce

2 tablespoons store-bought or homemade Thai red curry paste

4 garlic cloves, finely grated

1 ½ pounds boneless, skinless chicken thighs, patted dry and cut in half crosswise

½ cup basil or cilantro leaves

1 lime, cut into wedges

1 bird’s eye chile (optional), thinly sliced

Heat the oven to 425 degrees. In a medium bowl, toss the squash with the oil and ½ teaspoon fish sauce until coated. Spread into an even layer on a sheet pan. In the same bowl (no need to clean it), stir together the red curry paste, garlic and remaining 1 ½ teaspoons fish sauce. Toss the chicken in the mixture until coated. Place the chicken among the squash on the sheet pan.
Roast until the chicken is cooked through and charred in spots and the squash is tender, 35 to 40 minutes. Serve topped with basil leaves, a squeeze of lime and the sliced chile, if desired for more heat.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

Cuisine🇹🇭Thai

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🍂Fall

DifficultyEasy ⏰ 40m