So you may have noticed a theme of my last few recipe posts. Lots of squash and pumpkin used. This is for a couple reasons. First of all, butternut squash and pumpkin are both in season right now. Eating seasonally is super important because it is when those fruits and vegetables will be the freshest and healthiest. It is true that fresh and organic foods have more nutrients than their counterparts. When you buy seasonal you are giving the environment a big ol high-five, too. Certain foods were meant to be grown at certain times. Believe it or not we are not meant to eat anything and everything anytime we please. And, yes, I realize I am using canned pumpkin for these recipes, but you are totally free to use a whole pumpkin instead. I cooked up a whole one a while back. It’s actually not that hard! I also honestly believe that our bodies are meant to eat certain foods at certain times. It may sound kind of woo-woo to some folks, but I do think we have a strong connection to the Earth and nature. At least, I like to think we do. Another reason why there is a repeat of ingredients is because, well, this is what I bought at the market for the week. I am wanting to share easy, yummy recipes that I really eat. Yes, they may be simple, but they are also delicious and nutritious. So, I really hope seeing them inspires you and shows you that cooking real food meals on the reg is totally possible.
So, with that said, enter in this recipe for a Chicken, Pumpkin and Bacon Casserole. This casserole is sure to get you geared up and stoked for Thanksgiving (if you aren’t like me and look forward to it all year long). It is extremely flavorful and has some of my personal favorite foods in it (um, bacon). Like I said, I love eating this season’s foods and sometimes I just feel like eating them all at once. Casseroles are perfect in this situation. Here’s what went into this one:
- 6 slices bacon
- About 1 pound boneless chicken meat (I have used both light and dark meat in this recipe)
- 2 lbs Butternut squash, seeded and peeled
- Half yellow onion
- 1.5 cups pumpkin puree
- One small head of Broccoli (about 1 pound)
- Salt and Pepper
- Preheat oven to 350 degrees F
- Cut Butternut squash into about one inch chunks.
- Put squash in a pot of salted, boiling water and cook until fork tender
- While squash is cooking cut bacon into chunks and cook over medium heat until browned.
- Remove bacon from pan and set aside. (Don’t pour out bacon fat)
- Cube chicken and season with Rosemary, Fennel, Sage, salt and pepper.
- Cook chicken in the rendered bacon fat until the center is no longer pink.
- Cut broccoli into florets and dice up the yellow onion.
- Once chicken is cooked through, have it join the bacon on the side, and put the onion and broccoli into the same pan (add more fat if needed). Season with salt and pepper.
- Once Butternut squash is fork tender, drain it and put it in the same pan with the other veggies.
- Once the veggies are all thoroughly cooked, put them in a small casserole dish along with the bacon and chicken.
- Scoop in the pumpkin puree
- Season with more Rosemary, Fennel and Sage as well as small amounts of cinnamon and ginger (about 1/2 teaspoon of each).
- Mix until everything is fully combined.
- Pop into your preheated oven and cook for about 10-15 minutes (or until heated through).
This recipe should serve about 6 people. And it is seriously yummy. I hope y’all try it out and enjoy it as much as I did this week! And check out my other renditions of pumpkin and Butternut squash! Let me know what your favorite seasonal fruits and veggies are in the comments!