It’s time for flavorful fall dishes. Butternut squash is everywhere — give this a try.
Savory Sage Chicken with Butternut Squash & White Beans
1 small butternut squash
4 skinless, boneless chicken breasts
2 tsp. minced garlic
1/4 tsp. salt
3 Tb. olive oil
1 can cannellini beans
1 cup low sodium chicken broth
10 or more large fresh sage leaves
salt & pepper to taste
1. Using a large knife, cut the squash in half at the base of the neck. Slice the long section in half again. Cut the bulb in half and scoop out the seeds. Microwave all 4 pieces on high power for about 5 minutes, or until tender. They should be firm and only slightly soft. For oven roasting, place all pieces directly on oven rack and bake at 375 degrees for 20 minutes or until tender.
Remove from the oven and let cool for a few minutes. Remove skins with a paring knife and cut squash into 1-inch chunks.
2. In a large frying pan, heat oil, garlic and salt on medium-high heat for about 1 minute before adding chicken breasts. Add the sage leaves on top and around chicken.
3. Brown the chicken (about 3 minutes) on each side, then add the chicken broth.
4. Reduce heat to low and add the squash and drained beans to the pan. Season with salt and pepper to taste. Cover and simmer 8-10 minutes. Serve immediately.
Side serving suggestion: Cooked quinoa, brown rice or multigrain baguette. Enjoy with a large, tossed green salad.
