Harvest Vegetables and Chicken

I absolutely love all four seasons, but I have to say spring and fall are my favorites. Just because of the fresh vegetables. Its harvest time and we have fall vegetables. Today I'm going to tell you a little about butternut squash. I found this information on buzzle.com.

Butternut squash is one of the sweetest among the winter squashes. This bell-shaped squash has yellow skin and orange pulp with seeds inside. It has a nutty taste, which makes it more popular. Apart from its sweet taste, butternut squash is very rich in vitamin A, vitamin C, magnesium, manganese, potassium and fiber. Archaeological evidences suggest that people of Mexico have been consuming butternut squash since 5500 BC. Even today, it is one of the commonly used vegetables (even though, butternut squash is a fruit, it is mainly used as a vegetable) in many countries, including Mexico and South Africa. It can be roasted, toasted, candied or fried. Butternut squash is pureed or mashed and is added to various dishes like soups, breads, muffins and casseroles. It can also be grilled with spices.

I even learned something new today.

Harvest Vegetables and Chicken
(serves 2)
2 chicken breasts (boneless and skinless) (You might want to use 4, because I will be having leftover vegetables)
1 butternut squash, cut lengthwise and hull out seeds
1/2 yellow onion, sliced
1 cups green beans, fresh
2 cups fingerling potatoes
1/2 bunch fresh asparagus
1 cup sliced mushrooms
1/4 cup olive oil
2 tablespoons rosemary, fresh
1 teaspoon salt
1 teaspoon black pepper

Preheat oven to 375 degrees.

Slice your squash lengthwise and hull out the seeds. Snap the ends off your green beans and asparagus.



Add all the ingredients to casserole dish; drizzle your olive oil over the top, and sprinkling with seasonings. Pour water in the side of your dish. Cook for one hour covered.

This is simple, healthy, and most of all delicious.

Be Sweet and Stay Sweet!