I recently realised how much I like to cook and I decided to make an online collection of recipes I've collected and tried. These are all pretty easy, and I have made many of them while watching a toddler, or at least during nap time.

Monday, April 19, 2010

Roasted Chicken, Squash, and Potatoes

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!

1 comment:

  1. TIP: find a squash that has a base not much wider than the neck. I find the easiest way to cut it up is to cut it in half widthwise where it starts to get wider, then stand each half on end and use a knife to slice off sheets of the skin. then cube the neck, cut the base in half lengthwise, clean out the inside, then cube. Another method that works is simply using a vegetable peeler. I prefer the knife method