Butternut Chicken

I really don’t like cooking for myself, but today I figured I better whip up something I can eat for a couple of days, so here’s my new creation, Butternut Chicken:

I started with a large butternut squash that I cut in half, placed face down in a baking dish with water, and cooked at 350 for 1.3 hours. The free range organic expensive chicken breasts were cut into pieces, seasoned with sea salt and ground pepper, coated with a flour, cornmeal and flax seed mixture and then browned in grape seed oil.

I sauteed some onion, mushrooms and garlic up, which I overcooked a bit because I was busy flipping chicken, but they came out pretty tasty. When the squash was ready I stripped the skin off and mixed it up in a bowl with a little organic maple syrup. I put that mixture back in the baking dish, layered the chicken on top and then finished off with the saute. Then I baked it at 350 for 20 minutes. This is my own recipe btw…

It came out great! You can see more pictures by clicking on the photo below.

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