Preheat oven to 350 F.
In a 9 x 13 inch baking dish, stir together butternut squash, onion, potatoes, crystallized ginger and apple cider. Sprinkle salt and pepper into mixture, stirring to coat.
In small bowl, stir together curry powder, ground ginger and cumin.
Place drumsticks in baking dish on top of vegetable mixture. Sprinkle spice mixture over drumsticks.
Bake in preheated oven 1 hour, until vegetables are very tender and chicken is brown and cooked through.
Republished with Permission, National Chicken Council
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|Serving Size: 1 Serving (532g)|
|Recipe Makes: 4|
|Calories from Fat: 119 (25%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 3g|
|Cholesterol 118.3mg||36 %|
|Sodium 149.7mg||5 %|
|Potassium 1489.4mg||39 %|
|Total Carbohydrate 58.6g||17 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 51.6g|
|Protein 32.7g||47 %|
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Calories per serving: 476
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