Hello and welcome back to another edition of The Stone Soup Cook: What’s Cooking in Keri’s California Kitchen Tonight? So glad you’re here!
Today, I’m featuring pan-seared chicken breasts and maple-glazed roast kabocha squash:
As the holidays draw nearer, it’s important to choose dinner ideas that embrace the season, but still provide a lighter alternative to the rich and often indulgent fare that dominates the season’s menus. This meal hits all the right notes without sacrificing any flavor.
Let’s get started! Here’s what you’ll need:
thin-sliced chicken breasts (you can get these pre-packed at any supermarket in the chicken section)
kabocha or acorn squash
cinnamon
olive or pecan oil
maple syrup
salt
pepper
sugar
Serve these simple but satisfying dishes with a steamed vegetable, or try this terrific fresh greens salad with blue cheese vinaigrette I published earlier this week:
Tune in again for more fun in my California kitchen–
Until then,
Peace, love and good food!
Keri
