A recipe by Julie Van Rosendaal
Preheat the oven to 425˚F.
Rinse and pat the chicken dry with paper towels. Place in a large cast iron skillet or shallow baking dish, drizzle with oil and rub all over to coat. In a small dish, combine the chili powder, paprika, cumin, salt and pepper. Sprinkle all over the bird and rub it all over to coat.
Cut the squash into wedges, scooping out and discarding the seeds. Arrange the wedges around the chicken and roast for 50-60 minutes, tossing the squash wedges halfway through if you think of it. Cover and let the chicken rest for 10 minutes—the internal temperature should read 165˚F. Carve and serve with the squash wedges.