Winter squash and chicken and coconut, oh my!

I had a friend who said she was on her last Butternut Squash this week....I was confused, thinking, well, then go to the grocery store and buy another one!  But what she meant was the last squash from the gourds she had planted in her garden last fall!  So I felt a little guilty buying one that was grown (though organically) in Arizona... but now that I live on the west coast I don't feel AS bad when I buy something from this side of the country where we have the warmer, desert states that have a much longer growing season than the more temperate places like Virginia and Oregon. 

Anyways, this was a dish that I concocted when I was trying to come up with something 1) out of the ingredients I had lying around and 2) something I could make that would last me several nights for dinner when my husband was away on a business trip.  So, voila, a crazy mashed up mixture of some serious super foods, all in one bowl.  The combination works very well and can be adjusted according to your liking.  For instance, you can use sweet potato or any other kind of winter squash, you can use any kind of green leafy lettuce (like kale, chard, tatsoi, mustard greens, etc) instead of spinach, any nut or combination of nuts you prefer, and even sprinkle cheese on top for a more comfort foodie dish or a little soy sauce and siracha to give it more zing and bang and Asian flavor.

This dish is gluten and dairy free

Ingredients:

One medium to large firm butternut squash
2-3 boneless skinless chicken breasts (about 1.5 pounds)
1 large juicy orange
A large bunch of spinach, washed, chopped, or a package of pre-washed baby spinach
2-3 cloves garlic, chopped
1 cup chopped, toasted Filberts (hazelnuts, an Oregon specialty!) 
1 15 oz can light coconut milk, warmed to simmering in a little pot on the stove
2-3 tablespoons of masala spice
Sea salt w/ a grinder, Fresh ground black pepper
Siracha (optional)
Soy Sauce (optional)

Instructions:
1) To make the masala spice (this makes a lot more than what is needed for this recipe, so you have extra to use for other culinary adventures to come!)

Combine in a small Tupperware bowl that has a lid: 

2 tbsp ground cinnamon
2 tbsp ground cardamom
2 tsp ground ginger
2 tsp ground Chinese five spice powder
1 teaspoon ground nutmeg
1 tsp ground clove
2 tsp ground coriander
1 tsp ground black pepper

Seal with the lid and shake well to combine

2) Pre heat the oven to 350 degrees F

3) Slice the squash in half lengthwise, scoop out the seeds (my chickens love to eat the seeds!) sprinkle the flesh sides w/ salt and pepper, and place skin-side up on a prepared baking sheet.  Place in the middle rack in the oven.

 4) Place the chicken in an oven proof bowl, sprinkle w/ salt and pepper, and squeeze the juice and some pulp of the orange over the chicken, turning to coat in the yummy citrus liquid.  Place the orange halves on top of the chicken.  Place the chicken on the oven rack above the squash.  Cook the squash and chicken for 30-40 minutes, until the squash is soft and easy to scoop out from the peeling (careful, don't burn your hands) and the chicken is done but still juicy and moist.

 

 

5) If you haven't already, chop the Filberts and toast them in a toaster oven (or in the regular oven if you have enough room left) until slightly browned and aromatic.

 

 

 6) If you haven't already, open the coconut milk and pour it into a little pot on the stove on low, just to keep warm, you don't want it to boil.

 7) Peel and chop about 2-3 cloves of garlic. 

 8) When the oven timer has about 10 minutes left, saute the spinach and garlic in a large skillet or wok until spinach is wilted and garlic is lightly browned but not burnt!

9) Remove the squash and chicken when they are done.  Increase the oven temp to 500 degrees. Discard the orange halves.  Move the chicken to a cutting board (keep the bowl in which it was cooking with the oranges), shred or chop, then return to the bowl w/ the cooking juices so the meat really soaks up the orange flavor and all that Vitamin C!

10) Carefully (without burning your hands!) scoop the flesh from the squash halves and add to the chicken in the bowl, then thoroughly mix it all together.  Add about 1/2 cup of the nuts, about 1/2-3/4 cup of the warmed coconut milk, 2 tablespoons (or more to taste) of the masala spice mix, and as much ground sea salt as you like.  Use a big fork to mash it all together and thoroughly combine.

 11) Finally, scoop the mixture into ovenproof serving bowls, top with a scoop or few tong-fulls of sauteed spinach, sprinkle a few more nuts on top, and the place back in the oven for about 5-10 minutes until heated through. 

12) Serve immediately, place siracha and soy sauce on the table for optional garnishing/flavor enhancement, and enjoy! I served this with garlic naan  (not gluten free) for my husband and a slice of Ezekial bread for me. 

And of course, my new favorite beer:)

The hardest part about trying to cut out gluten was giving up IPA....not anymore!  Thanks Omission:)

Beautiful flowers my wonderful husband brought home to me after work today from

 

Eufloria

My little sous chef and dishwasher, a very helpful Beagle:)