This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"A vegetable garden in the beginning looks so promising and then after all little by little it grows nothing but vegetables, nothing, nothing but vegetables."
-Gertrude Stein, Writer,
I love the warmth that acorn squash brings. It is so comforting and comfortable and the harbinger of fall to me. Roasting brings out its sweetness and this is balanced by the spiciness of cumin. This is a quick and easy weeknight meal but the perfect dinner party dish as well.
Servings: 2 | Serving size: 4 ounces chicken with acorn squash
Cooking Time: 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes very good leftovers. Reheat gently.
|1||acorn squash (cut in half and seeded)|
|1/2 tsp||ground cumin|
|1 tsp||olive oil|
|fresh ground black pepper (to taste)|
|1/4 cup||dried pumpkin seeds|
|1/6 tsp||salt (pinch)|
|1 tsp||pure maple syrup|
|2 4 ounce||boneless skinless chicken breasts|
Preheat the oven to 325°F. Place the squash halves in a large pan cut side down and place the pan in the preheated oven. Roast for about 40 minutes until tender. Remove from the oven and let cool slightly.
Leave the oven on and place a medium skillet inside.
Peel the skin away from the squash. Mash the roasted squash in a bowl with the olive oil, cumin, 1/4 tsp. salt and pepper.
While the squash is roasting place a sheet of wax paper on the kitchen counter.
Place the pumpkin seeds in a non-stick skillet over medium-high heat. Cook, stirring frequently, for about 5 minutes. Watch the nuts closely and as they begin to brown reduce the heat to medium.
Add the pinch of salt. Cook for about one minute more until the pumpkin seeds are browned.
Add the maple syrup and let it bubble for about ten seconds shaking the pan vigorously to coat the pumpkin seeds well. Remove the pan from the heat and stir the pumpkin seeds. Turn them out of the pan onto the wax paper to cool. Separate them from each other just after placing on the wax paper so that they won't stick together.
Spray the pan lightly with oil and place the chicken breasts in the pan. Roast in the oven for about 8 minutes and turn. Roast for another 8 minutes until done.
Serve the roasted chicken on top of the pureed acorn squash and top with the candied pumpkin seeds.
Serving size: 4 ounces chicken with acorn squash
|Calories 332||Calories from Fat 101|
|% Daily Value|
|Total Fat 12g||18%|
|Saturated Fat 2g||11%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 28g||9%|
|Dietary Fiber 4g||16%|
|Vitamin A 18%||Vitamin C 42%|
|Calcium 10%||Iron 28%|
|Vitamin K 11 mcg||Potassium 1184 mg|
|Magnesium 194 mg|