I always want to make butternut squash but become intimidated and end up doing something easy like roasting them. I ran across this recipe and knew I had to tackle the beast.
Butternut squash casserole
- 1 small butternut squash(2-2.5 pounds)
- 2 tart apples
- 1 pear
- 1/2 cup light brown sugar, firmly packed
- 1 tablespoon flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 4 tablespoons butter, cold and cubed
Preheat oven to 350F.
Peel, seed and cut squash into small cubes. Core apples and pear and dice into cubes. Toss squash, apples and pears together in a 2 to 2 1/2 quart baking dish.
In a small bowl, combine brown sugar, flour, salt, cinnamon and nutmeg. Cut in butter with a pastry cutter until crumbly. Sprinkle crumbs evenly over the squash, apple and pear mix.
Cover tightly with lid or aluminum foil and bake for 50 to 60 minutes or until squash is tender.
While squash is baking, make the dijon cider chicken.
Dijon cider chicken
- 1 packet of apple cider mix
- 2 tablespoon dijon mustard
- 2 tablespoons water
- 1/2 teaspoon tarragon
- 1 pound boneless, skinless chicken breasts
- oil, salt and pepper
Mix mustard, cider packet, water and tarragon together in a bowl.
Heat skillet over medium heat on stove top. Spray pan with non-stick spray or lightly oil chicken breasts. Salt and pepper to taste. Brush chicken breasts with cider wash and place in skillet.
Cook 7-10 minutes on each side or until chicken no longer pink in the middle. Brush chicken 2-3 times on each side with cider was as it cooks.
On a plate, place 1/2 to 3/4 cup of butternut squash bake on a plate and top with a cooked dijon cider chicken breast. The slightly tangy of the dijon on the chicken really compliments the sweet of the casserole. Next time I might use slightly less brown sugar on the squash as it was a little more sweet than I wanted, but the chicken balanced it out pretty well. Just the squash casserole would be a great side for any dinner party or holiday.