I tried hard to hold out for summer as long as possible, but I just can’t do it anymore. Bring on the pumpkin, apple, butternut squash and fig dishes. I found a recipe the other day in a Heart Smart magazine. Great photos and a great recipe caught my attention. After sitting down to meal plan for the week, I decided that I was going to make this recipe and to include some of my personal touches to the dish.
One personal touch included the butternut squash. This recipe just had fall written all over it and I needed an extra vegetable just to make it pop. I’m on a roasted butternut squash kick right now, so that’s why it got included. I added ground nutmeg to add some more flavor to the recipe. I’m sure the recipe would be fine without it but I can GUARANTEE it tastes great with it.
Next go around, I might include some spinach or kale to add in the greens if you don’t serve a side salad with it. Other than that, it is an all-around meal that everyone can eat. One of my kids dove right it and the other was a little hesitant at first. After a few minutes, we finally got her to take a bite. In our family, we say you may hate the meal, but you have to try it to see how it tastes.
With the seasons changing soon this would be a great recipe to help get you in the mood for fall.
Preheat oven to 425 degrees F.
Line a baking sheet with non-stick foil. Place butternut squash on the pan and cook in the oven for 20 minutes and then set aside.
Lower oven temperature to 400 degrees F.
Brown bacon in a cast iron skillet. Remove from pan once it is crispy and leave the bacon drippings in the pan. Add the onions and cook on low/medium for at least 15 minutes stirring occasionally. Place onions in a large bowl. Chop the bacon and add it to the bowl along with the ciabatta bread, chicken broth, butternut squash nutmeg, salt, pepper and parsley. Toss the mixture with large spoons to coat evenly.
Add olive oil to the same skillet over medium heat. Cook the chicken for 4 minutes then flip and cook for an additional 4 minutes.
Pour the mixture into 4 small oven safe dishes. Top each dish with a chicken thigh and cook for 15-20 minutes or until chicken is fully cooked.
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