Herb Chicken and Squash

Herb Chicken and Squash.
4 skinless chicken breasts.
2 tbsp chopped rosemary, divided.
1 tsp salt, divided.
1/2 tsp ground black pepper, divided.
1 lb of peeled, seeded, cubed butternut squash.
2 tsp of canola or olive oil, divided.
3/4 lb sweet onions halved if large.
3 tsp balsamic vinegar, divided.
cooking spray.
2 tbsp apricot preserves.
2 tsp Dijon mustard.
2 tsp chopped ginger
1 clove garlic chopped.

position rack ion  lower third of oven.
Heat oven to 400.
Season chicken with 1 tbsp chopped rosemary, 1/2 tsp salt, and 1/4 tsp pepper.
 In a bowl, toss squash with 1 tsp oil. In a second bowl, toss onions with 2 tsp vinegar and 1 tsp oil.
Coat a rimmed sheet pan with cooking spray.
Place chicken on pan. spread veggies around chicken in a single layer.
Sprinkle veggies with remaining rosemary, salt and pepper.

Roast 15-20 minutes.
In a separate bowl, combine preserves, mustard, ginger,garlic, and remaining 1 tsp vinegar.

Flip chicken and baste with apricot/mustard sauce.
Turn veggies.
Roast until chicken reaches 165, approximately 15-25 minutes.

Serve with a green veggie of choice for an eye appealing, tasty meal!

Baked Acorn Squash

Baked Acorn Squash with honey and bacon bits.

This is a real easy tasty side dish.
preheat oven to 350. Cut squash in half, clean out seed cavities.
Spay a pan with cooking oil.
Spray each half with butter spray, and sprinkle with pepper.
Place upside down on baking pan.
Add just enough water to cover the bottom of the pan.
Bake for 45 minutes, or until skin give when touched.
Turn over squash and drizzle with honey.
sprinkle bacon bits and bake for 10-15 minutes until golden.
Enjoy!
We eat it right out of the shell.

Roasted Butternut Squash

I've always had butternut squash cooked one way. Cut in half, baked, then scooped and mashed. This recipe was a delightful change.

Roasted butternut Squash with Mustard Vinaigrette

3 small butternut squash (about 2 lbs each) peeled, seeded and cut into half moons.
8 shallots, cut into wedges
4 tablespoons olive oil
Kosher salt and black pepper
1 cup apple cider
1 tablespoon cider vinegar
1 tablespoon whole grain mustard
1/4 cup fresh flat-leafed parsley, chopped

Heat oven to 375. Toss the vegetables with a total of 2 tablespoons of the oil and season with a total if 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange single layer on baking sheet and roast, turning once, until golden brown and tender. 50-55 minutes.
Meanwhile, simmer the cider in a small saucepan until reduced to 1/4 cup, 12-15 minutes.
Let cool for 5 minutes. Whisk in the vinegar, mustard, parsley, the remaining oil, and 1/4 teaspoon of salt and pepper.
Transfer the squash and shallots to a serving dish and drizzle with the vinaigrette.

This was served with Herbed Roasted Pork.