1 chicken leg
1 butternut squash
1 cup carrots
Salt and pepper to taste
Roast chickenleg for about 40 minutes on 400F
Cut the butternut squash in half and scoop out the seeds. Place it cut side down and bake for 1 1/2 hour.
I usually set the squash in first and after 40 minutes I place a baking sheet over the squash (so they don’t get burned) and place the turkey leg at the side.
Boil carrots and serve!
