a.k.a, Vitamin A and Protein.
So, I wanted some of my favourite veggies--sweet potatoes and butternut squash.
Had some chicken breast tenderloins in the freezer, and the urge to cook.
In a 9x13ish dish (woot-Pyrex, or your LeCreuset), place:
a drizzle of olive oil
a few chicken tenderloins (I did under a pound cuz that's what I had, and I like more veggies)
1 medium cubed/peeled butternut squash
1 huge or 2 small cubed yams/sweet potatoes
1 purple onion, cut up into 1 inch-ish pieces (mincing isn't as cool!)
a handful of pine nuts
a few tablespoons of chopped garlic
some fresh chopped herbs (I've used sage, thyme, rosemary, cardamom and cumin in varying combinations)
fresh ground pepper
a dash of sea salt
more olive oil
here's what it looked like, just before going in the oven. sorry, low-Q cell pic.
bake at 400 F for about an hour and 15 minutes. I covered it in foil for the last 30 mins the 3rd time I made it, which helped keep it moist.
This is SO delicious, and easy. . .and. . .it was my first time cooking butternut squash! hooray!
I think maybe even a 2nd onion would be good for some more colour!