Remember seeing this guy, Mr. Butternut, in the blog a few days ago?
Well, this past weekend, I peeled and chopped Mr. Butternut, and stored him in tupperware until tonight, so I was able to get down to business as soon as dinnertime rolled around tonight. Mmm, I love squash - it is one of the veggies that I have always loved, even as a kid. I decided to prepare my squash using my favorite vegetable-cooking method: oven roasting! You just can’t beat the crisp, carmelized outside and soft, fluffy inside of delicious roasted veggies. To prepare, I tossed the squash chunks in EVOO, and sprinkled with brown sugar, S&P, and nutmeg, and baked at 425 degrees for about 30 minutes. How tasty does this look?:
Tonight’s main dish was also totally Autumn-inspired: Cider-Glazed Chicken (recipe courtesy of Cooking Light magazine). I simply sautéed boneless skinless chicken breast halves, seasoned with S&P, in a small pat of melted butter for a few minutes on each side. After removing the cooked chicken from the pan, I added apple cider and a small squirt of Dijon mustard, and let heat for several minutes, so that the sauce would reduce. Once the cider had thickened a bit, the chicken was added back to the pan and coated in the sauce.
My second side dish (also courtesy of Cooking Light), I saved to present to you last – best for last!: Browned-Butter Pecan Rice. So simple. So utterly divine. I melted a couple tablespoons of butter (I actually used Smart Balance 50-50 Omega-3 Butter Blend), over medium-heat, and let cook for a couple minutes, until it was smelling pretty amazing, darkening in color, and getting a little foamy. At that point I added in some chopped pecans, and let them toast for a about a minute over medium heat.
The last step was to simply mixed in cooked brown rice – I used a bag of pre-cooked brown rice from Trader Joe’s that was ready after 60 seconds in the microwave. Oh, and also sprinkled with a little salt.
Holy amazeballs. This was utterly fantastic. Butter pecan rice. I would GLADLY choose a bowl of this rice over a bowl of butter pecan ice cream any day. ANY day. I want to have little butter pecan babies with this rice. Just trust me. Go make this. Now. GO!
- Cider-Glazed Chicken - very good, a bit on the bland side. Ate it right up, but nothing mind-blowing here.
- Roasted Nutmeg Squash - wonderful! Peeling squash is SO much work though. Next time I might just slice ‘er down the middle, roast, and call it a day!
- Browned-Butter Pecan Rice - freaking magical.
This was a fall meal that just made me feel warm and fuzzy and satisfied.
Oh, and PS! Look at what Mr. Terrible Turmeric did to my new(er) mixing spoon yesterday! It’s yellow! YELLOW! What gives!
♪♫ Currently listening to: Breakdown – Seether.