A cold front came through yesterday, leaving us with a little more snow on the ground, and this morning it was 22 when we got up. I decided to make a meal that utilized the oven, so I made Hunter's Chicken and Caramelized Butternut Squash. The squash recipe comes from Ina Garten's show on the Food Network. This is only the second time I've had butternut squash (the first time was when I made Butternut Squash Fries in November), and this time it was even better. I changed the original recipe, and used Splenda Brown Sugar Blend instead of regular brown sugar.
2 tablespoon butter
2 tablespoon oil
6 boneless chicken breasts
1 cup sliced onion
2 cup sliced mushrooms
1 clove garlic, minced
3 tablespoon flour
½ teaspoon salt
⅛ teaspoon pepper
1 cup dry white wine
1 cup chicken broth
1/2 teaspoon Kitchen Bouquet browning liquid (optional)
1 cup diced tomatoes
¼ cup chopped parsley
In a large skillet heat together butter and oil. Cook chicken over medium heat until browned. Remove to a 12x7x2" baking dish; keep warm. In same skillet, combine onion, mushrooms, and garlic. Cook and stir until onion is tender. Stir in flour, salt, and pepper, mix well. Add wine, broth, Chicken Bouquet, and tomatoes, mix well. Cook and stir over medium-high heat until mixture is thickened and bubbly. Cook and stir 1 minute more. Pour over chicken. Bake, uncovered, at 350˚ for 30 minutes or until chicken is tender. Sprinkle with parsley. Serve over hot cooked rice or orzo.
Caramelized Butternut Squash
1 medium butternut squash
3 tablespoons unsalted butter, melted and cooled
2 tablespoons light brown sugar, packed (I used 1 tablespoon Splenda Brown Sugar Blend)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1. Preheat the oven to 400°F.
2. Cut off the ends of butternut squash and discard.
3. Peel the squash and cut in half lengthwise.
4. Using a spoon, remove the seeds.
5. Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet.
6. Add the melted butter, brown sugar, salt and pepper.
7. With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet.
8. Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.
9. Turn the squash while roasting a few times with a spatula to be sure it browns evenly.
10. Adjust seasonings if needed.
11. Serve hot.
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