Happy Friday All!
Recently, I have been obsessing over roasted butternut squash. I love the texture, the sweetness of the vegetable, and how you can season it sweetly or savory! It’s the perfect side dish to any meal, and this winter squash trumps spaghetti squash.
For dinner this week, I made balsamic chicken with roasted butternut squash (duh!). As always, this meal uses minimal dishes for minimal clean up and is pretty hands off. Check it out below:
What You Need:
1 Butternut Squash
1 lb Chicken Tenderloins
Red Pepper Flakes
What You Do:
First, you need to prep your butternut squash if you did not buy a pre-cut version at the store. This was my first time buying a butternut squash that wasn’t pre-cut. My biggest advice to anyone cutting and peeling a squash is: have a SHARP knife and a potato peeler. Luckily, butternut squash is softer than spaghetti squash and way easier to cut!
I started off by cutting off the ends of the squash, and then, peeling it. Afterwards, I sliced and cubed my squash while my oven was preheating to 400 degrees.
Once you squash is cut, place on a cookie sheet. Cover squash with 2 TBS of olive oil. Then, sprinkle on some garlic salt, pepper, and turmeric. Place in the oven and set a timer for 50 minutes.
While your squash is cooking, grease a glass dish with PAM cooking spray. Place chicken in dish and season with salt, pepper, and red pepper flakes. Finally, coat chicken with 4 TBS of balsamic vinaigrette. Once your timer hits 30 minutes, place your chicken in the oven.
The last step on this recipe is to turn your oven up to 450 degrees for the last 10 minutes your food is cooking.
What did you cook for dinner this week?