Winter Veggies like
Butternut Squash and Sweet potatoes...
truly some of my favorite veggies to eat!
I can honestly say I could eat them everyday
and never tire of them.
If you do have Butternut Squash
or Sweet potatoes on hand
or Sweet potatoes on hand
and want a yummy way to fix them up,
I have two wonderful recipes that are perfect for them.
Roasted Chicken and Veggies
uses chicken thighs, garlic, rosemary,
sweet potatoes, red potatoes, apples and pecans.
(this is perfect to feed a large crowd, OR, if you are a small family,
use the leftovers to take for lunch to work/school the next day)
(this is perfect to feed a large crowd, OR, if you are a small family,
use the leftovers to take for lunch to work/school the next day)
Butternut Squash Casserole
is full of sauteed onions, squash, apples, ham, cheese and thyme,
and they truly blend together to make the most delicious casserole ever.
This would also be a perfect thing
to make for a breakfast casserole!
(BTW...I try and keep a few packages of Canadian Bacon in my freezer to have on hand for making Pizza, Calzones and this Casserole)
and they truly blend together to make the most delicious casserole ever.
This would also be a perfect thing
to make for a breakfast casserole!
(BTW...I try and keep a few packages of Canadian Bacon in my freezer to have on hand for making Pizza, Calzones and this Casserole)
Definitely a delicious way to add
some FUN to your dinner that nutritious as well!
(my sweet hubby's recipe card as he is the one that makes this up for us)
Rosemary Roasted Chicken and Veggies
3 teaspoons paprika
2 heaping teaspoons crushed rosemary leaves
3-4 cloves garlic minced
1/2 teaspoon coarse pepper
1/2 teaspoon salt
3 Tbsp. olive oil
8-10 bone in chicken thighs OR, 4-5 chicken leg quarters (skins removed)
3 sweet potatoes peeled and cut into 1 inch cubes
3 large potatoes peeled and cut into 1 inch cubes (or you can use 5-6 small red potatoes)
3 apples peeled and thinly sliced
handful of pecan halves
Mix first 6 ingredients together in a bowl.
Put chicken, potatoes, apples and pecans in a large metal bowl and pour spice mixture over it and TOSS well to coat. (using your hands is the best way to do this).
Arrange chicken/veggies in a large casserole dish that has been sprayed with non-stick cooking spray.
(HINT...I actually had to use 2 casserole dishes...so I just divided it between 2 pans as I didn't have one large enough)
Roast uncovered in 425 degree oven for 45-60 minutes until the veggies are tender and chicken has reached 165 degrees.
Absolutely delicious!
If there are any leftovers,
I just pull the chicken off the bones and mix with the veggies
and this makes DELICIOUS leftovers to take for lunch the next day.
This would also be the PERFECT meal to serve company...
serve with a green salad and slice of Artisan bread and you could really feed a crowd!
Butternut Squash Casserole
1 large (or 2 small) butternut squash peeled, seeded and thinly sliced
2 large onions thinly sliced/then sauteed until very tender
2 small apples, peeled, cored and thinly sliced
2 teaspoons thyme
3 Tbsp flour
4 oz. shredded Swiss cheese
2 large onions thinly sliced/then sauteed until very tender
2 small apples, peeled, cored and thinly sliced
2 teaspoons thyme
3 Tbsp flour
4 oz. shredded Swiss cheese
(6oz) package Canadian Bacon
1-1/2 cups chicken stock
2 pieces wheat bread toasted and crumbled
Preheat oven to 375 degrees.
In a shallow baking dish layer 1/3 of the squash, then ½ of the sauteed onions and then ½ of the apple slices. Season with a sprinkle of thyme, ¼ tsp pepper and a scatter of flour and 1/3 of the cheese.
1-1/2 cups chicken stock
2 pieces wheat bread toasted and crumbled
Preheat oven to 375 degrees.
In a shallow baking dish layer 1/3 of the squash, then ½ of the sauteed onions and then ½ of the apple slices. Season with a sprinkle of thyme, ¼ tsp pepper and a scatter of flour and 1/3 of the cheese.
Layer half the meat.
For the second layer repeat the process topping with squash.
For the second layer repeat the process topping with squash.
Add chicken stock.
Cover and bake for 30 minutes.
Remove from oven, uncover and sprinkle with bread crumbs and remaining cheese.
Return to oven uncovered and bake 30-45 minutes until veggies are tender
Remove from oven and let stand for 15 minutes before serving.
Cover and bake for 30 minutes.
Remove from oven, uncover and sprinkle with bread crumbs and remaining cheese.
Return to oven uncovered and bake 30-45 minutes until veggies are tender
Remove from oven and let stand for 15 minutes before serving.
You will find after enjoying these yummy dishes
that winter veggies never tasted SO good!
Enjoy and have fun!
