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Saturday, December 10, 2016

Afghan Butternut Squash with Rice

I'm always looking for quick and easy stuff and you know we like all things saucy in this house. I found this on Food52 and loved it. I took some liberties to change it up - added the chicken and garbanzos - which likely makes it completely un-Afghan but I liked it this way. We're gonna have this again and again in the future. Jack ate it for lunch all week - home run.

2 lbs butternut squash in 1/4 - 1/2 inch cubes
4 tbsp olive oil, divided
1/3 cup sugar
1/2 tsp cinnamon
1 onion, chopped
1 1/4 tsp coriander 
1/2 tsp tumeric
1 cup crushed tomato
1/2 cup water
Leftover chicken, shredded (from a rotisserie, leftover from grill, or you can simmer a breast or a couple of thighs in chicken broth for a half hr or so to tenderize and shred)
1 can of garbanzos (optional)

1. Preheat oven to 350. Arrange the squash on a baking sheet in one layer. Drizzle with a couple tbsp of olive oil, dash of salt and pepper and the sugar and cinnamon. Bake until quite soft (about a half hr), stirring once. Remove from oven and set aside.

2. In  a large pan, heat a couple tbsp of oil and cook the onions until soft. Add the spices and cook for a couple of mins. Add the tomato sauce and water and mix well. Cook for about 20-30 mins until sauce thickens. Add the squash, chicken, and beans at the end to warm through.

Serve over rice.