Roast Chicken With Butternut Squash

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1 chicken (3 to 3 1/2 pounds), quartered

3 tablespoons olive oil

3/4 teaspoon salt

1/4 teaspoon fresh-ground black pepper

1 small butternut squash (about 2 1/4 pounds), peeled and cut into 1-inch cubes

1 teaspoon dried sage

3 tablespoons water

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