Why sunny? The butternut squash look like sunshine on a plate, add flavours from the Eastern Mediterranean and it's a sunny chicken tray bake. Please buy a whole butternut rather than ready prepared in a packet. Cut the top and bottom off the squash, use a vegetable peeler to remove the skin and a spoon to dig out the seeds, this will save money!I know that I sometimes use ingredients you may not have used before such as dukkah, however, if you put the ingredient into the search section on the site, it will show you all other recipes which use that ingredient.
In a bowl mix the dukkah, cinnamon and salt with the vegetable oil. Drop the fillets into the marinade and make sure everything is evenly coated, set aside.
Put the butternut squash and onion in large roasting tin. Sprinkle with the dried herbs, and chilli flakes if using, drizzle with oil and toss everything to coat. Season with salt and pepper. Place in the oven for 20 minutes.
Meanwhile heat a frying pan over a medium heat, and working in batches, cook the chicken thighs for 5 minutes on each side until turning golden. When all the pieces are cooked, nestle them in the roasting tin with the butternut squash and cook for a further 15 minutes.