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!! 🙂
