500 g (1 lb) butternut squash, peeled and cut into thin slices
1 red onion, sliced
4 bone-in chicken breasts
2 tablespoons olive oil
1 tablespoon balsamic vinegar
25 g (1 oz) walnut halves
8 sage leaves
salt and pepper
Arrange the squash, onion and chicken, skin side up, in a roasting tin.
Drizzle over the oil, season to taste and toss to make sure everything is well coated in oil. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes.
Drizzle over the balsamic vinegar and scatter the walnuts and sage leaves around the chicken. Return to the oven for 5–10 minutes until the squash is tender and the chicken is cooked through. Serve with crusty bread and green salad.