Is it too early for squash yet? Nope, definitely not. (Fall lover here, I’m just getting warmed up.)
I stumbled upon this recipe in college. (Really, it was just the result of me cooking random ingredients that I had on hand and mixing said random ingredients in a bowl together.)
It was pretty inexpensive + easy to make. And, great to take with me to those pesky classes that overlapped with meal times. Thankfully my broccoli was never toooo stinky so I don’t think people hated me for eating this in class.
And, thankfully I had professors who didn’t mind us eating in class.
I’m not a huge fan of squash by itself – so for me, this is the perfect way to eat it. Acorn squash drizzled with butter + maple syrup, accompanied by broccoli and tender, herb-seasoned chicken = fall in my mouth.
Another perk of this? BOWL FOOD.
One of my favorite ways to eat food is to mix random things together + eat it out of a bowl. I definitely picked this up from one of my former housemates (you know who you are!)
If bowl food isn’t part of your life you are seriously missing out, my friend. It works for so many things: veggie + egg scrambles, random sautéed veggies + meat, soup + cheese, salad, and anything else your stomach desires.
So let’s make a bowl of this, pull up a chair, and watch the leaves fall.
- 2 medium chicken breasts
- 1/2 tsp sage
- 1/2 tsp oregano
- 1/2 tsp parsley
- 1/2 tsp salt
- Pinch of garlic powder
- 2 TBS olive oil
- Salt + pepper
- 4 TBS butter
- 1/4 cup pure maple syrup
- 1 acorn squash
- 1 head of broccoli, cut into florets and steamed
Preheat oven to 350 degrees. Slice acorn squash in half and set both halves in a baking dish, the open sides up. Melt the butter and add to the well in each half of the squash. Drizzle each half with maple syrup and sprinkle with a little salt + pepper. Bake about 40-50 minutes. When done, the squash and the skin should be tender when poked with a fork. Scoop all squash out of the skins into a bowl.
Cut the chicken breasts into chunks. Mix all the spices together and toss chicken in the spice mixture. Add olive oil to a skillet on medium heat. Add chicken pieces and cook until done.
Add some of each the chicken, broccoli, and squash to a bowl and sprinkle with a little extra s+p. Store the leftovers in separate containers in the fridge (one container for broccoli, one for chicken, one for the squash).
Yield: about 4 servings
*Note: If you want to check that the chicken is cooked through, cut into one of the larger pieces. If the large piece is done, the small ones will be too.
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