Tag: butternut squash

Slow Cooker Chicken and Butternut Squash

Recipe courtesy of my beautiful and healthy friend, Summer Milkovich of Summer Kaye Fitness.

Slow Cooker Chicken and Butternut Squash is a great recipe that requires little prep, but tastes great and the benefit of using a slow cooker.

Ingredients:

  • 1 Tablespoon olive oil
  • 1 small red onion, chopped
  • 1 small yellow onion, chopped
  • 3 garlic cloves, minced
  • 3 lbs organic, boneless, skinless chicken breasts
  • salt and pepper
  • 12 dried figs, chopped
  • 1 cup butternut squash, chopped
  • 1 cup chicken broth
  • 1 teaspoon dried rosemary
  • 2 Tablespoons fresh tarragon, chopped
  • 2 Tablespoons fresh sage, chopped

Directions:

  1. In a large skillet place the olive oil over medium heat. Add the onions and garlic and sauté for 5 minutes.
  2. Rinse the chicken and pat dry. Season with salt and pepper. Add to the skillet, browning each side for about 5 minutes.
  3. Transfer the contents of the skillet to your slow cooker and top with the remaining ingredients. Cook on low for 6 hours.

For a complete meal, serve with brown rice or quinoa and a large green salad on the side.

I’ll see you at the table!

Restaurant Review: Finca – Utah

finca

Restaurant review: Finca is a little slice of Spanish divine cuisine in Sugar House. Met a friend for business lunch to discuss my upcoming trip to Spain (stay tuned for awesome restaurant reviews in late December). James Gehrke is quite the foodie too, so I knew this would be an epicurean delight! When I showed us, he had the cheese and fruit platter already at the table. Nibbling on almonds, grapes, manchego cheese, crispy toasts and dried fruits, we asked the helpful waitress for suggestions. She highly recommended a tapas assortment since it was both our first time there. We enjoyed sardines on creamy cheese spread with sauteed onions and bellpeppers… an explosion of salty creamy sweetness. Wow. The moist meatballs, albondigas, floating in a creamy tomato sauce were mildly spiced but oh so delicious! Garbanzo beans with chard and butternut squash was a wonderful autumn inspired vegan dish. My favorite dish was the roasted brussel sprouts… My mouth is watering again thinking about that dish. Totally looking forward to returning for dinner sometime soon. Simply put into one word: fantastic.

Recipe: Baked butternut squash, brussel sprout and onion

butternut-squash-brussel-sprout-and-onionGreat side dish!
Easy to make and a crowd pleaser (adults & kids alike)

Ingredients:
3 cups cubed butternut squash
4 cups brussel sprouts halved
1/2 yellow onion, sliced
1 tablespoon no-salt seasoning
2 tablespoons olive oil

Directions:
Preheat oven to 375. Line cookie sheet with parchment paper. In large bowl, toss together squash, brussel sprouts, onion and olive oil. Spread out on cookie sheet. Sprinkle no-salt seasoning. Bake for 20-25 minutes, or until squash is fork tender and brussel sprouts have some brown edges. Serve as side dish or main course.

Only bummer was no left overs.