Butternut squash and chicken
Last night I wanted vegetables and meat for dinner, and roamed through my fridge to find the most gorgeous butternut squash that I decided should be the centerpiece of my meal. I ended up making baked butternut squash with garlic, topped by a bit of thinly sliced gouda cheese and served on a bed of baby spinach leaves. On the side was a piece of tenderly cooked chicken breast served with a homemade tomato/basil sauce.
Slice butternut squash into finger-thick pieces, drizzle with olive oil and two small cloves of garlic. Put in a baking tray in one layer. Bake in the oven at around 200 degrees Celsius until done – cooking time varies with each oven, but mine took around 20-25 minutes to finish.
Put a bit of thinly slices gouda cheese on top of the squash, and broil for 2 minutes. Arrange spinach on you plate and pour the hot butternut squash over. Sprinkle with salt and pepper.
While the butternut squash cooks, place your chicken breast in a pot. Sprinkle with a bit of salt and pour boiling water from a kettle over the chicken until 5 cm over the chicken breast. Cover with a lid and leave for around 20 minutes on the tabletop. This way the chicken cooks slowly and becomes so very tender and juicy!
For the tomato sauce (which in this case was a leftover from yesterday), cut up six large tomatoes, one small onion and two cloves of garlic. Pour some olive oil in a pan, heat it up to a medium heat and cook the onion and garlic until the onion is clear. Put in the tomatoes, crank up the heat to high and boil for a couple of minutes while stirring. When the tomatoes are completely cooked into a sauce, put in basil leaves and cook for one more minute. Add salt and olive oil to taste.
Put chicken on you plate next to the spinach and pour tomato sauce over. Enjoy it 🙂