Tag Archives: Butternut squash

Recipe and Run

4 Nov

With the fall weather slowly arriving in Chicago, I’ve been in the mood for fall flavors. Earlier this week I decided to cook butternut squash, I’d never made it before so it was a fun experiment. I’m really lucky, because my coworker and friend Amanda likes to cook and she eats clean. We had a recipe brainstorm a couple of days ago and came up with this recipe together. It was delicious and I want to share it with you.

Autumn chicken, squash and quinoa

Maple Chicken, Butternut Squash with Quinoa

1 lb chicken diced into bite sized pieces
6 skewers
2 TBS Lemon juice
1/4 tsp sea salt
3 TBS maple syrup, divided
1 tsp cinnamon
1/2 tsp nutmeg
3 TBS olive oil, divided
1 cup dry quinoa
1 cup low-sodium vegetable or chicken stock
1 cup water
1 TBS fresh mint leaves, torn (5-10 leaves)
1/8 cup raw slivered almonds
1/8 cup dried cranberries

Preheat oven to 400º. Dice chicken into bite size pieces and put onto skewers. Best to use disposable wooden skewers for this one so you can cut them down to size for your frying pan. Put chicken onto skewers and place onto a plate or pan and brush lemon juice over chicken on both sides. Sprinkle sea salt over chicken. Set aside.

Peel butternut squash, scoop it out and dice into bite size pieces. Spread out squash onto a baking sheet. Brush 2 TBS of olive oil and 2 TBS of maple syrup to coat the squash. Sprinkle with cinnamon and nutmeg. Place baking sheet into oven and bake for 15 minutes turning the squash every 5 minutes. Once baked remove from oven and set aside to cool

Cook one cup quinoa according to package instructions, substituting 1 cup water for 1 cup chicken stock. Once quinoa is cooked, remove from heat and add mint leaves, almonds and cranberries and mix together. Cover and set aside.

Heat skillet to medium-high heat and add remaining olive oil. Brush remaining 1 TBS maple syrup onto skewers. Cook skewers on each side for 3-5 minutes until chicken cooks through and remove from pan.

Scoop a spoonful of quinoa mixture into a bowl, top with squash and chicken. Garnish with mint leaves and enjoy.

If you make this recipe let me know, I’d love to hear how you liked it. I will be making this again soon, I may try a different squash variety next time.

Now about the run…
Last night we had our final running club before this weekend’s race and it was my worst run to date. Ten minutes into the run I got a cramp on my side. Not entirely unusual, I tried to breathe and run through it and I couldn’t. I stopped and walked after thirty minutes and tried to pick it back up, it just got worse. So I walked instead. I’m going to spend the next few days stretching, foam rolling and drinking plenty of water.

We’ll pick up running club again next weekend.

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