INGREDIENTS
4
Chicken breasts (about 2 1/2 pounds), bone-in skinless
1 lb
Butternut squash
3/4 lb
Cipollini or sweet onions
1 clove
Garlic
2 tsp
Ginger
2 tbsp
Rosemary, fresh
2 tbsp
Apricot preserves
3 tsp
Balsamic vinegar
2 tsp
Dijon mustard
1/2 tsp
Black pepper, freshly ground
1 tsp
Salt
2 tsp
Canola or olive oil
1
Vegetable oil cooking spray