day one dinner butternut squash, chicken, leeks with a white wine sauce

This is the part that I look forward to, eating. I have had this whole chicken in my freezer for the better part of the summer. I finally got around to defrosting it and decided that I would ring in the new season with a fall inspired roasted chicken. So, the recipe is as follows

• a bushel of carrots
• a butternut squash (this one was only 2lbs or so)
• a whole chicken
• a lemon
• an onion
• a bunch of leeks
• white wine
• butter
• pepper
• Cayenne pepper
• chicken broth
• celery
• rice

For the roasted chicken I crushed some black pepper and threw on some Cayenne pepper and stuffed it with half a lemon and some cubed butternut squash. In the roasting pan I lined the bottom of the pan with the veggies, butternut squash, onion, carrots, celery. I added some chicken broth so that they wouldn't burn and placed the dressed chicken on top. Threw it in the oven at 425 and walked away. Normally this would be the time that I start drinking the white wine because I know I am not going to use it all for the meal. Only problem is that my fiancee got to it first and had to plea bargain with her to use the remains, as if cooking wasn't a bargain enough. After about 30 minutes or so, I wasn't paying attention, I took the chicken out of the oven to gauge how it was fairing. I want to reiterate that I have no idea how this thing is going to turn out because I have never cooked a butternut squash or with leeks. But what I do have is Internet access to the kind people over at about.com. I think they paid some good money to be at the top of a google search or there are enough lazy people to just click on the link that says leeks.about.com. Lucky bastards, i want the about.com domain. Jesus wall of text...
I digress, so now the chicken is all hot and juicy ( that's what she said) time to add the coup de grace, the peice de triumph...BUTTER!!!!. I have had the notion that I need to start cooking with small amounts of butter more often because while using to much can kill you not using it and you might as well be dead. So i just took a stick of butter and rubbed it on the top of the chicken so the skin would turn all nice and golden brown and crispy. Rub a little butter on the top of the chicken every half hour or so and it will come out looking like those people that are addicted to tanning beds, only less orange but just as crispy. I cooked my chicken for about 2 hours and so far I am still alive so i would call it a success, good food and not dying from it.