2 large radishes (watermelon, daikon)
1 kabocha (Japanese pumpkin)
4 TBSP butter
2 TBSP Spice by Rachel Sweet BUTTERY AUTUMN MIX
1 spatchcock chicken (butterflied whole chicken, backbone removed)
optional 2 TBSP olive oil
optional 1/2 TBSP soy sauce
optional 1/2 TBSP Spice by Rachel Sweet BUTTERY AUTUMN MIX
Preheat the oven to 400 degrees F. Wash the radishes and line a large baking dish with parchment paper. Slice the radishes into rounds about 1/4 inch thick. No need to peel! Place the radish rounds in a layer on the bottom of the baking dish.
Rinse the kabocha and cut in half. Scoop out the seeds and set aside to cook, if desired. Cut the kabocha into slices and then cut these in half. There is no need to peel the squash as the skin is completely edible! Place these squash pieces over the radishes in the large baking dish.
Pat the chicken dry with paper towels and then place on top of the squash. Melt the butter in the microwave in a small bowl. Add the 2 tablespoons of BUTTERY AUTUMN MIX and stir to mix well. Spread the spiced butter over the chicken. Bake uncovered in the preheated oven for 1 hour. The chicken is done when a thermometer inserted into the thickest part of the breast reads 155 degrees F. Remove the chicken from the oven and let rest for 15 minutes before carving and serving with the roasted vegetables.
While the chicken is cooking, you can cook the seeds if desired. Rinse the seeds in a colander to remove the squash fibers. In a medium bowl, mix 2 tablespoons olive oil, 1/2 tablespoon soy sauce, and 1/2 tablespoon BUTTERY AUTUMN MIX. Stir well and then add the seeds. Mix until the seeds are well coated. Add a sheet of parchment paper to a small baking dish or cookie sheet and pour the seeds out onto it. Spread until they are a thin layer and then bake with the chicken for 30 minutes. Kabocha seeds are thicker than pumpkin seeds and take a while to cook.