Acorn squash is in season right now. They are all over grocery stores. Did you know that every part of the squash plant can be eaten, including the leaves and tender shoots, which can be cooked in omelets or made into soup. Also when roasted, the skin of acorn squash is tender enough to eat. A tip on cutting acorn squash is to to use a sturdy knife to slice acorn squash in half then pierce the skin in a few spots, place it in a microwave oven and heat on high for 2 minutes. Let stand for another few minutes before carving.
Ingredients:
1 small acorn squash (about 1 1/2 pounds), halved, seeded, and sliced 1/4 inch thick
1 pint grape tomatoes, halved
4 cloves garlic, sliced
3 tablespoons olive oil
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
1/2 teaspoon ground coriander
Directions:
1.Heat oven to 425° F.
2.On a large rimmed baking sheet, toss the squash, tomatoes, and garlic with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
3.Roast the vegetables until the squash is tender, 20 to 25 minutes.
4.Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat.
5.Season the chicken with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until golden brown and cooked through, 6 to 7 minutes per side.
6.Serve the chicken with the squash and tomatoes.
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