My inspiration for cooking can come from a variety of things. Sometimes I get inspired by having a dish from a restaurant that I’ve never had before and try to replicate it at home. Sometimes inspiration comes from recipes I may see on television. I mostly get inspired by the certain items I see in the grocery store or farmer’s market.
Sometimes I fail at the outcome of what I’m making and sometimes I succeed. I just like to try new things and expand my horizons when it comes to testing new ingredients or cooking methods. James, my husband is a great guinea pig. He will generally eat whatever I make and is honest about how the food tastes. Unlike James, I myself am much more critical about how my food turns out.
4 c. Peeled and cubed butternut squash
1 Boneless, skinless chicken breast
4 c. Dry bow tie pasta
3-4 Sprigs of fresh sage
1/2 t. Nutmeg
1/2 t. Onion powder
1/2 t. Sugar
1 T. Dried parsley
1/4 c. Butter
Salt and pepper to taste
Serving Size: 2
Bring 2 quarts of water to a boil and add salt and cook bow tie pasta and set aside.
Peel squash and cut into 1” thick cubes.
Rinse chicken breast and cut into small bite size pieces and set aside.
Pull sage leaves from sprigs and set aside.
While pasta is cooking, in a large non-stick pan, heat to medium heat and drizzle with olive oil. Sauté butternut squash until golden brown on each side. Add salt, pepper, nutmeg and sugar and toss until well combined. Since the cuts are about 1” thick cubes, it will take about 20-30 minutes to cook the squash. Lower heat about halfway through cooking process and cover the pan with a lid to steam them. At the last 5 minutes of cooking, remove the lid and turn the heat back up and crisp the pieces back up and set aside when done.
In the same pan, drizzle more olive oil on the bottom of the pan and turn the heat up to medium high. Add chicken to hot pan and add salt and pepper to taste and also 1/2 teaspoon of onion powder. Continue to sauté chicken until crispy on each side. This should only take about 10 minutes or so. Once the chicken is crispy, transfer to the same bowl as the pasta and squash. Toss together until well combined and set aside.
In the same pan, add butter and melt on very low heat. Once it starts to bubble on top, add sage leaves to the pan and allow the leaves to crisp up in butter. This will take about 7-10 minutes. Once they are crisp, transfer to the bowl with rest of the ingredients.
Toss together until well combined, plate and enjoy.
Cook Time: 1.5 hours