1. Cut half the squash into 1/2-inch pieces and refrigerate for Friday . Cut remaining squash into 1-inch pieces and set aside.
2. In a large Dutch oven or other heavy pot, heat 1 tablespoon oil over medium high. Season chicken with salt and pepper and, in two batches, cook, skin side down, until skin is golden and crisp, about 5 minutes per batch. Transfer chicken to a plate; pour off fat from pot.
3. Add 1 tablespoon oil, reserved squash, and onion to pot and cook until vegetables are beginning to soften, about 5 minutes. Add sage, flour, coriander, and nutmeg and cook, stirring until fragrant, about 2 minutes. Add broth and cook, stirring and scraping until any browned bits with a wooden spoon for 1 minute. Nestle chicken, skin side up, in squash mixture, add cranberries and bring to a boil. Reduce heat, partially cover, and simmer until chicken is cooked through and squash is tender, 20 to 25 minutes.
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|Serving Size: 1 Serving (771g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 136 (53%)|
|Amt Per Serving||% DV|
|Total Fat 15.1g||20 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 46.2mg||14 %|
|Sodium 2578mg||89 %|
|Potassium 404.4mg||11 %|
|Total Carbohydrate 16.8g||5 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 14.8g|
|Protein 14.4g||21 %|
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Calories per serving: 256
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