Sunday, October 10, 2010
So today, I tried butternut squash, once again from Farmer Tom. FYI - Most grocery stores have a local section, and butternut squash is guaranteed to be there. I peeled it, removed the seeds and cubed it yesterday while dinner was cooking and stored it in the fridge. Today, I put it on a pan with some diced onion, 4 chicken thighs (with skin and bone), olive oil, and salt and pepper. I roasted all that for about 30 minutes at 400. Then, I put the chicken aside to cool and dumped the rest in with 4 cups of chicken broth in a soup pot. You only have to cook it for about 10 minutes on medium high, and then mash a bit of it so that it's not so chunky (you can puree it if you really want). Cut up the chicken after removing the skin and bones and add it to cook for the last few minutes. Add a couple of teaspoons of lemon juice before serving.
Now, we all know that my hubby is the real test of this recipe. When he saw it all cut up before roasting, he said "Yum, cheese!" and was about to pick it up to eat it. I told him, no that's not cheese, it's butternut squash. Well, that didn't scare him too badly. In fact, by the time we ate it (I stored it in the fridge, as we were having it for dinner six hours later), he had forgotten about the "squash" word entirely. As he was eating it, he hollers from the couch, "Hey, this is pretty good!" I said, "Really? You like it?" He said, "Yes. Just don't tell me what's in it. Okay?" I said slyly, "Oh, it's just chicken and cheese." To which he said laughing, "Yum, I love cheese and chicken." And he ate every last little bite, or I guess spoon full. So try it out!