In an effort to keep my food blog alive, I’m going to try taking photos with my iPhone & posting on said phone while rocking my little one to sleep. Or hiding in the bathroom. Or while at red lights.
Because seriously, when you have a toddler, who has time for a real camera & editing & a laptop?
So for dinner tonight, I sliced up some delicata squash (peel & all!), rubbed them with butter & salt & roasted on 425′ till tender…
Started a sauce of melted butter, curry powder, julienned ginger, diced apple, raisins, & apple juice…
And let it simmer for awhile till the sauce was reduced & the fruit was soft.
I then halved & pounded thin some chicken breast & stuffed them with cooked bacon & sliced pears, tied the chicken back up & put it on a hot cast iron skillet.
I let them get nice & caramelized on the outside, alternating the lid off & on to steam through. The last 5 minutes I melted some thin-sliced aged gouda on top.
Spoon the sauce over the squash & serve it with some cooked chard & beet greens & you have an amazing dinner!