This is by far the best restaurant meal I’ve ever had. So much so that I emailed the manager the very next day and asked for the recipe, she wrote back a few days later with the recipe! YUM!!!

Ingredients:

1 ACORN SQUASH (PER 2 PEOPLE)

1/2 LB OF CHICKEN TENDERS

HANDFUL OF  PEARL ONION, FROZEN

2 SMALL  DICED TURNIP, ROUGH CUT

1/2-1 LB  DICED BUTTERNUT SQUASH, ROUGH CUT

2 DICED CARROT, ROUGH CUT

1  DICED PARSNIPS, ROUGH CUT

1 CUP OIL

1 CUP of VEGGIE BROTH

SALT

PEPPER

WHITE PEPPER

THYME

1 CUP OF QUINOA PILAF (Recipe Here)

2 TBSP. OF MAPLE SYRUP

 Directions:

  • ACORN SQUASH, SLICED IN HALF, A TOP & A BOTTOM. 
  • REMOVE GUTS. 
  • TRIM BOTTOM TO MAKE FLAT. 
  • SPRAY FLESH WITH 1/8 OZ PAN SPRAY. 
  • SPRINKLE SALT &  PEPPER. 
  • BAKE UNTIL FORK TENDER (I DID ONE HOUR)

PEEL & DICE ALL VEG, MEDIUM DICE, ROUGH.

MIX TOGETHER IN ROASTING PAN PEARL ONIONS, SALT, WHITE PEPPER & THYME (USE WHAT YOU PREFER).  POUR VEGGIE BROTH OVER THE VEGGIES.  ROAST FOR 60 MIN AT 350F.

POUR A HALF A CUP OF OLIVE OIL IN A BOWL AND MIX 2 TBSP OF YOUR FAVORITE HERB SEASONING IN IT.

DIP CHICKEN IN PLACE IN A PLASTIC BAG AND POUR WHATEVER OIL IS LEFT IN THE BAG. REFRIGERATE FOR AS LONG AS YOU CAN.

PULL OUT OF FRIDGE 10 MIN BEFORE COOKING, PLACE THEM IN A BAKING DISH AND POP THEM IN THE OVEN WITH THE VEGGIES AND COOK FOR THE REMAINING 30 MIN.

TO ASSEMBLE:
PLACE SQUASH ON A DISH, PLACE 1/2 CUP TO A CUP OF THE QUINOA PILAF (HEATED OF COURSE) INSIDE THE SQUASH.


POUR A CUP OF THE ROASTED VEGGIES ON TOP OF THE PILAF. PLACE CHICKEN AROUND IT. DRIZZLE A LITTLE SYRUP OVER THE WHOLE DISH. (CAN ALSO SERVE WITH NO CHICKEN)

I DIDN’T LIKE IT AT ALL……..AND FOR SOMEONE (MY HUBBY) WHO SCORED IT A 6.5 OUT OF 10 HIS PLATE LOOKED PRETTY SIMILAR!! :)

 

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