Monday, August 5, 2013

Roasted Butternut Squash Orzo

Yesterday was SO fun. For FHE we decided to celebrate Johnny Appleseed Day by playing baseball with apples! I was amazed at how they just got smashed. But it was fun to see them disintegrate. I wish I had taken a picture. It is always fun to see how groups get together and mesh. I feel that our FHE group is meshing well though. I am excited to see it blossom. :)

I was looking again at foodgawker and found this recipe.. now.. don't look too closely at the source... it may use some unfortunate language.. but I have to give credit where it is due... And this recipe just sounded so yummy! And I have to say it was 100% worth it. It was delicious! The butternut squash was intensely difficult to cut though. It probably took me about an hour.... I bet next time it wouldn't take as long though. I did look at this website for instructions on how to cut the butternut squash: One of my favorite things about this dish was how colorful it was. I ended up not adding the extra olive oil in at the end or any pepper. but I bet it would taste good if you did. I just forgot.

Roasted Butternut Squash Orzo
  • 1 small butternut squash, peeled, seeds removed, and cut into 1 inch cubes
  • 1 small red onion, sliced
  • 3 cloves garlic, peeled
  • 2 tablespoons olive oil, divided
  • salt and pepper to taste
  • 1 cup orzo pasta
  • 1 cup (packed) baby spinach, chopped
  • 3/4 cup dried cranberries

Preheat oven to 400 degrees, and line a baking sheet with foil. In a large bowl, toss squash, onion, and garlic with 1 tablespoon of the olive oil. Spread out in a single layer on the baking sheet, and roast for 40-50 minutes, or until the squash is tender. Give the vegetables a good stir a couple times while they're roasting.

While the squash is roasting, cook the orzo pasta according to directions on the box. Drain and set aside.

After the veggies are done, chop the roasted garlic. Add the squash, onions, garlic, spinach, and cranberries to the orzo. Toss with the remaining tablespoon of olive oil and salt and pepper to taste.

Crunchy Garlic Chicken
Makes: 6 servings

  • 1/4 cup butter or margarine, melted
  • 2 tablespoons milk
  • 1 tablespoon chopped fresh chives or parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 2 cups Whole Grain Total® cereal, crushed (1 cup)
  • 3 tablespoons chopped fresh parsley
  • 1/2 teaspoon paprika
  • 6 boneless skinless chicken breasts (about 1 3/4 lb)
1 Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In shallow dish, mix 2 tablespoons of the butter, the milk, chives, salt and garlic powder.
2 In another shallow dish, mix crushed cereal, parsley and paprika. Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture. Place in pan. Drizzle with remaining 2 tablespoons butter.

3 Bake uncovered 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

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