Start by rubbing the sumac into the chicken breasts on both sides. Cover and refrigerate for one to two hours.

Place the chicken in a baking dish and drizzle 4 Tablespoons of butter evenly over the top.

Bake for about 45 minutes at 350°, turning about half way through.

In the mean time, mix the squash with the remaining butter and spices. Cover and he/at. I used the oven for about 20 minutes, but you can also use the microwave.

When the chicken has no more pink juices, remove from the oven and let it rest 5 or 10 minutes. This step is important to keep the chicken moist. Letting it rest allows the juices to be drawn back into the center of the chicken. If you slice it too soon, it will all run out on the platter.

Slice the chicken and serve on top of the squash and enjoy! A green salad with a bit of mint in it goes great with this dish.