Chicken Stew with Butternut Squash and Quinoa

I found this on pinterest, but it (along with the picture) comes from Cookin' Canuck. This was a nice new flavor. Don't skip the olives. You could make this vegetarian by using veggie broth and subbing white beans for the chicken.

Ingredients

• 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
• 3 1/2 cups chicken broth
• 1 1/2 lb. boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 1/2 tsp kosher salt
• 4 cloves garlic, minced
• 1 1/2 tsp dried oregano
• 1 can (14 oz) petite diced tomatoes
• 2/3 cup uncooked quinoa
• 3/4 cup pitted and quartered kalamata olives
• Freshly ground black pepper, to taste
• 1/4 cup minced fresh flat-leaf parsley

Instructions

1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
2. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
3. In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
4. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
5. Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
6. Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
7. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
8. Add minced garlic and oregano. Cook, stirring, for 1 additional minute.
9. To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
10. Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
11. Shred the chicken with your fingers or a fork.
12. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
13. Stir in parsley and serve.

Roasted Pork Chops with Butternut Squash and Kale

Another hugely satisfying dish with flavors we don't usually have. I loved the kale and didn't expect to.

http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-pork-chops-and-butternut-squash-with-kale-00000000049713/index.html

Serves 4| Hands-On Time: 30m | Total Time: 55m
Ingredients
1 small butternut squash (about 2 pounds)—peeled, seeded, and cut into 1 1⁄2-inch pieces
1/4 cup fresh sage leaves (I used dried sage)
2 tablespoons plus 1 teaspoon olive oil
kosher salt and black pepper
4 bone-in pork chops (each 1 inch thick; about 2 pounds total)
2 garlic cloves, thinly sliced
1 large bunch kale, thick ribs removed and leaves roughly chopped (about 14 cups)

Directions
1.Heat oven to 400° F. On a large rimmed baking sheet, toss the squash with the sage, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 30 to 35 minutes.
2.When the squash has cooked for 20 minutes, heat 1 teaspoon of the remaining oil in a large skillet over high heat. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned, 3 to 5 minutes per side.
3.Transfer the pork to the baking sheet with the squash and roast until the pork is cooked through, 6 to 8 minutes more.
4.Meanwhile, return the skillet to medium heat and add the remaining tablespoon of oil. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the kale, ¼ cup water, and ¼ teaspoon salt. Cook, tossing the kale and scraping up any brown bits on the bottom of the skillet, until the kale is tender, 5 to 7 minutes. Serve with the pork and squash.

Roasted Winter Vegetables

From Ina Garten's Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family.

1 lb carrots, peeled
1 lb parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash (about 2 lbs), peeled and seeded
3 Tbsp good olive oil
1 1/2 tsp kosher salt
1/2 tsp freshly ground pepper
2 Tbsp chopped fresh flat-leaf parsley

Preheat oven to 425

Cut carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4- inch cubes. All the vegetables will shrink while baking, so don't cut them too small.

Place all the cut vegetables in a single later on two sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

Sprinkle with parsley, season to taste, and serve hot.

Serves 8

Use left overs to make Roasted Vegetable soup

*Heather's note: This is one of the tastiest ways I've ever eaten these vegetables. They also look pretty and smell great. I probably used more olive oil and completely forgot the parsley and it was still yummy.

Dinner in a Pumpkin

1 large pumpkin
1/2 lb fusilli (spiral) pasta -- I used the dyed kind for a more festive, fall look
1 yellow onion
1 zucchini
1/2 lb ground beef
1 can Italian seasoned diced tomatoes
mozzarella
cheddar
parmesan
basil
oregano
black pepper
crushed red pepper
garlic powder

1. Preheat oven to 350. Cut the top out of the pumpkin and remove the guts. You can carve something into the skin of the pumpkin or draw a face on it with permanent marker.

2. Put top back on pumpkin, cover with foil. Put pumpkin on cookie sheet and bake for 45 min to 1 hr.

3. Cook the pasta for 1-2 minutes less than the package directions call for. It should be underdone.

4. Saute ground beef, onion, and zucchini in a frying pan. Season to taste with spices. Vegetables should also be undercooked.

5. Mix pasta, drained tomatoes, and beef mix in a large bowl.

6. Grate LOTS of cheese into it. Dump the whole mix in the pumpkin.

7. Bake for another 30-60 min, until dinner inside is hot, and pumpkin is tender.

Enjoy!

Make sure you buy a pumpkin meant for eating. When I made this, the pumpkin I bought was all stringy inside and tasted disgusting.