Have you been feeling these cooler temperatures? I guess it depends where you live, huh. Well I gotta say that I much prefer the colder weather even with some rain drops than that awful heat and humidity. I was definitely ready for fall.
And nothing quite screams fall like squash: pumpkin, acorn, butternut. There are so many things you can make with this versatile ingredient, from sweet treats to savory suppers.
So when my blogger friend Junia at Mis Pensamientos organized a #squashlove bloghop for the month of November, you better believe I was in!
As I mentioned in my other post, I made a delightful stew to go along with that awesome cilantro flatbread last month. When I was deciding what I should make, I knew it would have to be something with some Indian spices to complement the flatbread.
I had made a great cauliflower/potato mixture with Garam Masala a few nights before for myself. Nate would’t dare touch cauliflower. All the more for me.
Anyway, that dish turned out so well that I wanted to make something with the same flavors that he could enjoy as well.
I settled on using chicken but thought that some butternut squash, diced tomatoes and yogurt would be amazing together. So that’s what I did. This whole dish really didn’t take too long to make.
I call for chicken thighs because I personally believe they stay extremely moist to the point that you can’t really overcook them. If you like dry meat, then go for the breast, but that’s not my thing. And for those calorie-counters out there, there are 110 calories in boneless skinless chicken breast vs 130 calores for boneless skinless thighs, for the same 4 ounces. I really don’t think 20 calories are worth sacrificing moisture and flavor. But that’s just me ;)
The link below is powered by Linky Tools. Click here to enter your link and view this the recipes that are part of #squashlove!
I am co-hosting this #squashlove! bloghop with the following fine chefs:
1.5 lbs boneless skinless chicken thighs, cut into bite sized pieces
1.5 Tbsp Garam Masala
1 tsp tumeric
1 cup lowfat plain yogurt (not greek style)
1 lb butternut squash, peeled and chopped into 3/4″ cubes (weight after chopping)
2 cups onions, thinly sliced
1 Tsbp vegetable oil
1/4 cup fresh ginger, minced
1 Tbsp minced garlic
1-14.5 oz can diced tomatoes with green chiles
1 tsp cornstarch
1/2 cup chopped cilantro
Combine first 4 ingredients in bowl and let marinate 30 min.
Heat the oil over med-hi heat. Add onions and saute 5 min or until soft. Add ginger and garlic and saute 1-2 minutes.
Add butternut squash to pan and saute 1-2 min. Add chopped tomatoes with juice. Cover and cook 10 minutes, stirring occassionally.
Add chicken. Reduce heat to simmer and cook 10 min, covered. Uncover and cook an additional 5 min.
Take 2 Tbsp or so of cooking liquid and put in a cup. Mix with the cornstarch and whisk to dissolve. Add cornstarch mixture back into chicken mixture and stir. Cook another few minutes until thickened. Salt and pepper to taste.
Stir cilantro in and serve.
Have you been feeling these cooler temperatures? I guess it depends where you live, huh. Well I gotta say that I much prefer the colder weather even with some rain drops than that awful heat and humidity. I was definitely ready for fall.
And nothing quite screams fall like squash: pumpkin, acorn, butternut. There are so many things you can make with this versatile ingredient, from sweet treats to savory suppers.
So when my blogger friend Junia at Mis Pensamientos organized a #squashlove bloghop for the month of November, you better believe I was in!
As I mentioned in my other post, I made a delightful stew to go along with that awesome cilantro flatbread last month. When I was deciding what I should make, I knew it would have to be something with some Indian spices to complement the flatbread.
I had made a great cauliflower/potato mixture with Garam Masala a few nights before for myself. Nate would’t dare touch cauliflower. All the more for me.
Anyway, that dish turned out so well that I wanted to make something with the same flavors that he could enjoy as well.
I settled on using chicken but thought that some butternut squash, diced tomatoes and yogurt would be amazing together. So that’s what I did. This whole dish really didn’t take too long to make.
I call for chicken thighs because I personally believe they stay extremely moist to the point that you can’t really overcook them. If you like dry meat, then go for the breast, but that’s not my thing. And for those calorie-counters out there, there are 110 calories in boneless skinless chicken breast vs 130 calores for boneless skinless thighs, for the same 4 ounces. I really don’t think 20 calories are worth sacrificing moisture and flavor. But that’s just me ;)
The link below is powered by Linky Tools. Click here to enter your link and view this the recipes that are part of #squashlove!
I am co-hosting this #squashlove! bloghop with the following fine chefs:
1.5 lbs boneless skinless chicken thighs, cut into bite sized pieces
1.5 Tbsp Garam Masala
1 tsp tumeric
1 cup lowfat plain yogurt (not greek style)
1 lb butternut squash, peeled and chopped into 3/4″ cubes (weight after chopping)
2 cups onions, thinly sliced
1 Tsbp vegetable oil
1/4 cup fresh ginger, minced
1 Tbsp minced garlic
1-14.5 oz can diced tomatoes with green chiles
1 tsp cornstarch
1/2 cup chopped cilantro
Combine first 4 ingredients in bowl and let marinate 30 min.
Heat the oil over med-hi heat. Add onions and saute 5 min or until soft. Add ginger and garlic and saute 1-2 minutes.
Add butternut squash to pan and saute 1-2 min. Add chopped tomatoes with juice. Cover and cook 10 minutes, stirring occassionally.
Add chicken. Reduce heat to simmer and cook 10 min, covered. Uncover and cook an additional 5 min.
Take 2 Tbsp or so of cooking liquid and put in a cup. Mix with the cornstarch and whisk to dissolve. Add cornstarch mixture back into chicken mixture and stir. Cook another few minutes until thickened. Salt and pepper to taste.
Have you been feeling these cooler temperatures? I guess it depends where you live, huh. Well I gotta say that I much prefer the colder weather even with some rain drops than that awful heat and humidity. I was definitely ready for fall.
And nothing quite screams fall like squash: pumpkin, acorn, butternut. There are so many things you can make with this versatile ingredient, from sweet treats to savory suppers.
So when my blogger friend Junia at Mis Pensamientos organized a #squashlove bloghop for the month of November, you better believe I was in!
As I mentioned in my other post, I made a delightful stew to go along with that awesome cilantro flatbread last month. When I was deciding what I should make, I knew it would have to be something with some Indian spices to complement the flatbread.
I had made a great cauliflower/potato mixture with Garam Masala a few nights before for myself. Nate would’t dare touch cauliflower. All the more for me.
Anyway, that dish turned out so well that I wanted to make something with the same flavors that he could enjoy as well.
I settled on using chicken but thought that some butternut squash, diced tomatoes and yogurt would be amazing together. So that’s what I did. This whole dish really didn’t take too long to make.
I call for chicken thighs because I personally believe they stay extremely moist to the point that you can’t really overcook them. If you like dry meat, then go for the breast, but that’s not my thing. And for those calorie-counters out there, there are 110 calories in boneless skinless chicken breast vs 130 calores for boneless skinless thighs, for the same 4 ounces. I really don’t think 20 calories are worth sacrificing moisture and flavor. But that’s just me ;)
The link below is powered by Linky Tools. Click here to enter your link and view this the recipes that are part of #squashlove!
I am co-hosting this #squashlove! bloghop with the following fine chefs:
1.5 lbs boneless skinless chicken thighs, cut into bite sized pieces
1.5 Tbsp Garam Masala
1 tsp tumeric
1 cup lowfat plain yogurt (not greek style)
1 lb butternut squash, peeled and chopped into 3/4″ cubes (weight after chopping)
2 cups onions, thinly sliced
1 Tsbp vegetable oil
1/4 cup fresh ginger, minced
1 Tbsp minced garlic
1-14.5 oz can diced tomatoes with green chiles
1 tsp cornstarch
1/2 cup chopped cilantro
Combine first 4 ingredients in bowl and let marinate 30 min.
Heat the oil over med-hi heat. Add onions and saute 5 min or until soft. Add ginger and garlic and saute 1-2 minutes.
Add butternut squash to pan and saute 1-2 min. Add chopped tomatoes with juice. Cover and cook 10 minutes, stirring occassionally.
Add chicken. Reduce heat to simmer and cook 10 min, covered. Uncover and cook an additional 5 min.
Take 2 Tbsp or so of cooking liquid and put in a cup. Mix with the cornstarch and whisk to dissolve. Add cornstarch mixture back into chicken mixture and stir. Cook another few minutes until thickened. Salt and pepper to taste.
My name is Amy and I am a 30-something-year-old living in New Jersey with my husband, Nate, and the newest addition to our family, baby Berkeley! I love food, food and food. Seriously, I dream about food. This blog will share my latest recipes trials and tribulations (sometimes healthy and sometimes not), with a little daily life mixed in :)
