1 butternut squash, peeled, cleaned and cut into 1 inch chunks
8 chicken thighs, fat trimmed
10 cloves garlic, peeled
3 T. olive oil
1¼ T. salt
1 tsp. ground black pepper
1 tsp. paprika
½ tsp. crushed chili peppers (optional)
2-3 twigs fresh thyme (optional)
¼ cup finely chopped parsley, for garnish (optional)

Preheat oven to 375F with the baking rack in the middle. Line a jelly roll baking sheet with parchment paper. Combine all ingredients in a bowl or in the prepared baking pan.
Toss everything together until all ingredients are coated evenly. Distribute everything in the jelly roll pan. Bake in a preheated to 375F oven for 1 hour. Increase heat to 425 and bake for another 10-20 minutes until the chicken is golden in color. Remove from the oven and serve 2 chicken thighs with about 8 pieces of squash per serving. Sprinkle with chopped parsley as garnish if desired.