Friday, February 25, 2011

Chicken and Butternut Squash Pasta

I'm not sure I've ever cooked butternut squash and aside from the remaining squash I have on my counter, I'm not sure I will ever buy it whole again. What a pain! I did a quick google search to see how to tackle this monster. Peel it with a vegetable peeler, scoop out seeds and cut up. Sounded easy enough. I took out my peeler and pressed down with force to try and get this peel going. Whomp. The squash falls over, my hand hits the cutting board and I gasp in frustration. Izzy comes over to see what's going on. I sandwich myself between the counter and the fridge, gaining leverage and really start going to town on the devil squash. Twenty minutes later, the squash is mostly peeled, there is peel everywhere and Izzy is sitting behind me wondering what the heck I'm doing and why with all this peel flying that I haven't dropped any for her to scoop up and try. Finally, to her excitement, a piece of peel flies off the squash and onto the floor. She immediately picked it up and spits it out before I even have a chance to say "Leave It". She looks at me in disgust and walks away. I take out the largest knife I own, chop this baby into 1 inch pieces and get started with dinner! Its only 9pm! Yah!!!!


This recipe is an adaptation from Mixed Salad Annie. Wish she had warned me about the devil squash...
Serves 4

Ingredients:
  • 1 box whole wheat pasta (I used shells)
  • 6 sage leaves, minced
  • 1 shallot, finely chopped
  • Olive oil
  • Diced, cooked chicken breast
  • 1 medium butternut squash, wrestled with and cut into 1 inch cubes
  • 1 tablespoon sugar substitute
  • 3/4 cup chicken broth
  • 1/8 teaspoon nutmeg
  • 2 tablespoons lemon juice
  • Parsley
  • 1/3 cup Parm cheese
  • Black pepper to taste
Directions:
  • Cook pasta according to package directions.
  • Heat olive oil in large skillet or dutch oven. Add in butternut squash in a single layer and cook for 5 minutes. Add in sugar, stir and cook for another 5 minutes. Add pepper and chicken broth. Cover and cook until squash is tender. Remove from pan with juices. 
  • Saute shallot, sage and nutmeg in olive oil. Add in cooked chicken and butternut squash. 
  • Add in pasta, lemon juice, parsley and cheese. Toss to combine.





    See you again next week butternut squash for some beef stew....you are tasty, but I do not like you.

    1 comment:

    1. Just found this as inspiration for my dinner tonight! If you've not discovered already - just chop the peel off with a big sharp knife, much easier :-)

      ReplyDelete