All this week it’s been in the 70s. I’ve hardly known what to do with myself. Is it fall? Is it summer? What do I wear? How do I dress my children? (More accurately, how do I dress my children in a way that will not provoke random strangers to tell me that I’m doing it wrong.) I wore a long-sleeved shirt on a morning run a few days ago and totally regretted it. But today we’re back on track. Today felt like October. Lovely, delicious October. It occurred to me as I was doing a bit of grocery shopping today that I have yet to make any pumpkin-y treats this month, so I picked up a few cans of pumpkin puree and plan to do something awesome with it for breakfast on Halloween. Any suggestions? Do you have a good pumpkin pancake or muffin recipe? Maybe a pumpkin cake or baked good that would be suitable for a morning meal? If so, I’ll swap recipes with you.
I’ve been holding onto this recipe for a few weeks, just waiting until it actually felt like fall out. It is tasty, easy, and seasonally appropriate. And both my boys gobbled it up without a fight. Twice.
Sweet Autumn Chicken
adapted from Family Fun
1 butternut squash, peeled and cut into 1/2 inch cubes
4 golden delicious apples cut into cubes
2 chicken breasts cut in half lengthwise to make 4 chicken cutlets
1 cup apple cider
2 tablespoons butter
2-3 tablespoons olive oil
1 tablespoon vegetable oil
Preheat oven to 450. Toss the squash and apples together on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper to taste. Place in the oven and roast for 15-20 minutes (until squash is soft when pierced with a fork). Meanwhile, heat vegetable oil in a skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place the chicken in the skillet and cook until browned on both sides and cooked through (juices run clear and it isn’t pink when you peek inside). Make the glaze by placing apple cider in a small saucepan and reduce it by heating it over high heat for 10 minutes. Take it off the heat and whisk in the butter and salt and pepper to taste.
Serve each cutlet topped with the squash and apples. Drizzle with glaze and enjoy.