Week 11. I started posting winter squash recipes the first week of November, and in what seems like just a blink, 11 weeks have passed.
In those 11 weeks, I have visited New York City, enjoyed Thanksgiving dinner, organized a new apartment, traveled home to Ohio, celebrated Christmas, read two books, and made 11 recipes with some sort of winter squash.
Sometimes I think I am not getting anything done. Then I look back at a set of weeks or months and realize, with some surprise, that I have actually done quite a lot. Eleven recipes is evidence of that.
Oh, and did I ever mention I don’t much care for winter squash?
I do like projects, though. I enjoy having a recipe to make each week and seeing what the other bloggers working their way through 12 weeks of winter squash come up with too.
After dessert last week, I opted for a healthy recipe more in line with the resolutions common this time of year. The plate here is an entree that could easily be turned into a salad with bit more lettuce.
I also envision any leftovers making their way into pasta. Simply toss some noodles with a bit of olive oil, then add in warm bites of squash, chicken, and other vegetables as you please.
Or, mash up the squash and spread it across a piece of toasted bread. Add the chicken, onions, spinach, and another piece of toast, and you have yourself a sandwich. There you have it – dinner tonight and lunch tomorrow. Enjoy!
Chicken with Kabocha
1/2 small kabocha squash, seeded and cut lengthwise into 3/4" inch slices
1 small red onion, sliced into wedges
1/4 cup extra-virgin olive oil, divided
salt, to taste
4 sprigs sage or approximately 16 sage leaves
4 boneless, skinless chicken breasts
red pepper flakes, to taste
1 cup baby spinach leaves
- Toss the squash and onion with two tablespoons of olive oil and salt.
- Spread the squash and onion mixture across a baking sheet and roast at 425 degrees F for 15 minutes or until the squash is tender.
- While the vegetables roast, heat the remaining two tablespoons of olive oil in a skilled over medium-high heat.
- Fry the sage leaves until crisp, about one minute.
- Use a slotted spoon to remove the fried leaves from the skillet and allow them to drain on a paper towel.
- Next, season the chicken breasts with red pepper flakes.
- Add the seasoned chicken to the skillet and cook until heated through, turning half-way through cooking. Cooking times will vary depending on the thickness of the chicken.
- To serve, layer each of the four chicken breasts over 1/4 cup of spinach, then top with the roasted squash, onion, and fried sage.
The skin of kabocha squash is edible, so you do not need to peel the squash unless you prefer to do so.