We just had this for dinner. It is so good, I have to share the recipe. I got it from the Clean Eating Magazine. It was fast and delicious. I modified it a bit to make it a little more efficient for me.
Ingredients
1lb. butternut squash
2 turnips, peeled and cut into 1 inch cubes
olive oil (recipe calls for 1t. I use a little more)
2 whole boneless, skinless chicken breasts, cut into bite size pieces (recipe called for 1lb.)
1 bunch broccolini, coarsely chopped (the recipe called for rapini)
5oz. unsweetened dried cherries (recipe called for 4oz.)
1tsp. dried sage (I suspect I had a little heavy hand with the sage)
Instructions
- Prepare squash: Cut off ends, and cut in quarters. Using a knife, remove the hard skin. Scoop out seeds (I just cut around them), and cut into 1 inch cubes. (There will be plenty squash that won’t be used , but heat it up anyway and freeze what you don’t use.)
- Fill a medium pot half with water and boil over high heat. Add squash to pot, and boil about 6 minutes, until a knife can slice through a piece of squash, but it’s not mushy. Using a strainer, remove squash from water and set aside.
- Using the same bling water, place the turnips in it and boils for about 3 minutes. Drain and set aside.
- Heat oil in a large nonstick pan over medium heat, then add chicken. Saute until chicken is cooked through.
- Add squash and turnips to chicken. Stir in broccolini, cherries, sage, and 1/3c. water. cover and cook until broccolini is cooked through.