Honey Chicken with Crushed Butternut Squash

Preheat oven to 350 F.

In a small saucepan set over medium heat, simmer white wine and honey until liquid has reduced by a third. Add rosemary and pepper. Remove glaze from heat and set aside for basting.

Season chicken with salt and pepper.

In a large sauté pan, set over medium high heat, sear chicken breast, skin side down. Cook chicken breasts for 5-6 minutes, or until the fat has rendered, and the skin is golden and crispy. Remove from heat and let cool 2 minutes. Flip chicken.

Add butter to pan with chicken and place in preheated oven. Cook for 8-10 minutes, or until chicken is cooked through, basting with prepared glaze halfway through.

Preheat oven to 350 F.

In a medium skillet, heat olive oil. Add butternut squash and cook 3-4 minutes, or until lightly coloured.

Add 2 tbsp butter and cook another 3-4 minutes to allow squash to brown slightly.

Place pan in preheated oven and roast squash for 25-30 minutes, or until tender. Remove from oven and transfer squash to a bowl.

Add remaining 1 tbsp butter, sage, garlic, and lemon juice to hot skillet and cook over medium heat for 1-2 minutes, or until butter is foaming and sage is crackling.

Add butter mixture to butternut squash and crush squash to allow flavours to come together.

In a large saucepan, heat oil to 350 F.

In a medium bowl, toss shallot rings lightly with cornstarch.

Add shallots to oil and cook until lightly browned, 2-3 minutes (they will continue to brown once removed from oil). While frying, be sure to move them around with a strainer/spider.

Transfer to a paper towel lined plate and sprinkle with salt.

In a large skillet, melt butter over medium heat. Add spinach and lightly sauté until spinach is slightly wilted, 3-4 minutes.

Serve with shallot rings and pan drippings from chicken.