Roast Chicken With Warm Fregola and Butternut Squash Salad Recipe

Ingredients (9)

• 1 recipe Butterflied Roasted Chicken With Quick Jus
• 1 pound butternut squash, peeled, seeded, and cut into small dice
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 1/2 pound (250 grams) fregola (about 1 1/4 cups; see note)
• 3 tablespoons thinly sliced scallions, white and light green parts only
• 2 tablespoons thinly sliced fresh mint leaves
• 2 tablespoons minced fresh flat-leaf parsley leaves and tender stems
• 1 1/2 teaspoons zest from 1/2 lemon