Adventures in the kitchen, in fitness and with glitter!

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Fall Flavors

Fall has really taken over Albemarle County. We enjoyed a lovely Sunday drive through the country and took in the colors (along with two wineries!).

What a view!

What a view!

We also picked up some more squash! We got another spaghetti and a butternut squash. On Tuesday, we made this spicy butternut squash, along with some barbecue chicken on the grill. Tonight I was feeling a little more adventurous and wanted to use the remaining squash so I dug out my old recipe book and found a Spicy Chicken and Butternut Squash recipe. It was fairly easy and with the squash at home, I had most everything else and didn’t have to make a special trip to the grocery store. Turmeric was missing from my spice cabinet, but I substituted with some curry powder.

The chicken cooking up in the spice mix and stock.

The chicken cooking up in the spice mix and stock.

The recipe recommend it to be served with some Citrus Couscous, which was a great addition and these roasted almonds smelled awesome.

A handful of almonds roasted before adding the couscous and stock.

A handful of almonds roasted before adding the couscous and stock.

The whole meal took little more than 40 minutes to throw together and was delicious! It was a curry-like sauce that we poured over the citrus couscous and the chicken was nice and moist. Our effort to eat a more balanced diet and a little cleaner is working with yummy recipes like this! (Full recipe below).

Simmering and waiting to be served.

Simmering and waiting to be served.

Full Recipe*:


  • 1 butternut squash (about 1 1/2 pounds), seeded, peeled and cut into bite-sized cubes
  • 4 tablespoons EVOO – Extra Virgin Olive Oil, divided
  • Salt and ground black pepper
  • 2 1/2 pounds boneless, skinless chicken breasts and thighs, chopped
  • 1 large onion, quartered and sliced
  • 12 dried pitted dates, coarsely chopped (about 1 cup)
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon ground turmeric
  • 1 bay leaf
  • 1 cinnamon stick
  • 3 tablespoons flour
  • 3 cups chicken stock
  • 1/2 cup (a large handful) cilantro or flat-leaf parsley leaves, roughly chopped

Yields: 4 servings


Preheat oven to 400ºF.

Arrange the squash on a baking sheet, drizzle with 2 tablespoons EVOO and season with salt and pepper. Toss to evenly coat and roast in the hot oven until tender, about 30 minutes.

While the squash is working, place a large, high-sided skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken to the pan, season with salt and pepper and cook until golden brown and almost cooked through, 6-7 minutes.

Add the onion, dates, spices, bay leaf and cinnamon stick to the pan, and continue cooking until onion is tender, about 5 minutes. Sprinkle the flour over the pan and cook for about 1 minute. Add the stock to the pan and bring up to a bubble. Reduce heat to medium and simmer until thickened and dates are plump, 5-6 minutes.

Remove and discard the bay leaf and cinnamon stick from the stew. Stir in the roasted butternut squash. Garnish with the cilantro or parsley.

*I did cut this recipe in half to serve two people and we still had leftovers.