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This is yet another poor people recipe I threw together on the fly, from what I had available.
This time, I had a bunch of pre-cubed butternut squash from the food bank. Since it was pre-cut, and already past the sell-by date (hence, why it was at the food bank), it needed to be used up fast, so it wouldn't go bad. I also happened to have gotten the pack of feta in my bag of assorted goodies, so the recipe practically wrote itself! Of course, there are always plenty of onions and potatoes on offer at most food banks/food pantries too, therefore, usually on hand at my house.
It is a ridiculously easy dish to make, with very little hands on time involved. You literally just cut up the chicken, onions, squash (unless you get it pre-cut), and garlic, throw everything in and stir it, then toss it in the oven. After that, other than stirring it a few times to make sure everything cooks evenly, you can relax while it cooks and makes your house smell amazing. Or, if you're like some of us (cough-cough), get some other work done while you wait. LOL.
The best thing is that, despite how crazy simple it is to prepare, not to mention inexpensive, it TASTES like you spent hours and it took tons of special ingredients.
It's an awesome dish for weeknight family supper, impressing guests (or a dinner date), or just making to treat yourself!
Garlic Feta Roasted Butternut Squash with Chicken
Equipment:
- Oven safe, large-ish cooking pan
- Knife
- Oven
Ingredients:
• 2 large boneless, skinless chicken breasts, thinly sliced or cubed• About 2 lbs butternut squash, cubed
• 2-4 cloves garlic, minced
• 2 medium or 1 large sweet red onions, finely chopped
• 1-2 cups Mediterranean style crumbled feta (with basil, Kalamata olive & sun dried tomato – or use plain and add in fresh basil, chopped Kalamata olives, and dry – not in oil – sun dried tomatoes)
• 2 Tbs extra virgin olive oil
• Freshly ground peppercorn medley and sea salt, to taste
Directions:
- Preheat oven to 400° F
- Place all ingredients in a large cast iron skillet or roasting pan.
- Toss well to mix and coat everything with oil.
- Roast for 30-40 minutes, stirring/turning over 3 or 4 times during cooking to ensure even cooking.
Notes:
Feel free to play around with additional ingredients, like peppers, different kinds of onions, other veggies you have lying around, etc. It's a very versatile and forgiving recipe.
If you like this recipe, please go and rate it at Allrecipes!
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