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Seared Chicken & Mashed Jester Squash

with Balsamic-Caramelized Onion

Seared Chicken & Mashed Jester Squash with Balsamic-Caramelized Onion
Cook Time
35-45mins
Makes
4 Servings
Nutrition
Group 2
Est. 510 calories

Tonight, we’re caramelizing an onion, or browning and cooking it down in a bit of liquid until incredibly soft, to make a delicious topping for our juicy chicken breasts. We’re using tangy balsamic vinegar, which contrasts especially well with the sweetness of the onion. A sprinkling of nutty Piave cheese—a cow’s milk variety from northern Italy—rounds out those flavors. And for a fitting cool-weather accent, we’re serving it all atop roasted jester squash (a beautifully patterned cultivar) mashed with maple syrup.

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Using a sharp, sturdy knife, cut off and discard the ends of the squash. Peel the squash and halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Peel and thinly slice the onion. Grate the cheese (discarding any rind). Pick the parsley leaves off the stems; discard the stems.

Roast the squash:
2 Roast the squash:

Place the squash on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to thoroughly coat. Arrange cut sides down and roast, flipping halfway through, 30 to 32 minutes, or until golden brown and tender when pierced with a fork. Remove from the oven and carefully transfer to large bowl.

Caramelize the onion:

3 Caramelize the onion:


While the squash roast, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium until hot. Add the onion and cook, stirring occasionally, 10 to 12 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 2 to 3 minutes, or until the onion is browned and very tender. Add the vinegar and cook, scraping up any browned bits from the bottom of the pan, 1 to 2 minutes, or until the onion is glazed. Season with salt and pepper. Transfer to a plate; rinse and wipe out the pan.

Coat & cook the chicken:

4 Coat & cook the chicken:


While the squash continue to roast, place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (shaking off any excess). Transfer to a plate. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the coated chicken and cook 3 to 5 minutes per side, or until golden brown and cooked through. Turn off the heat.

Mash the squash:

5 Mash the squash:


Add the butter and maple syrup to the bowl of roasted squash; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the mashed squash and cooked chicken between 4 dishes. Top with the caramelized onion, cheese and parsley. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Using a sharp, sturdy knife, cut off and discard the ends of the squash. Peel the squash and halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Peel and thinly slice the onion. Grate the cheese (discarding any rind). Pick the parsley leaves off the stems; discard the stems.

2 Roast the squash:

Place the squash on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to thoroughly coat. Arrange cut sides down and roast, flipping halfway through, 30 to 32 minutes, or until golden brown and tender when pierced with a fork. Remove from the oven and carefully transfer to large bowl.

Roast the squash:
Caramelize the onion:

3 Caramelize the onion:


While the squash roast, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium until hot. Add the onion and cook, stirring occasionally, 10 to 12 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 2 to 3 minutes, or until the onion is browned and very tender. Add the vinegar and cook, scraping up any browned bits from the bottom of the pan, 1 to 2 minutes, or until the onion is glazed. Season with salt and pepper. Transfer to a plate; rinse and wipe out the pan.

4 Coat & cook the chicken:


While the squash continue to roast, place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (shaking off any excess). Transfer to a plate. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the coated chicken and cook 3 to 5 minutes per side, or until golden brown and cooked through. Turn off the heat.

Coat & cook the chicken:

Mash the squash:

5 Mash the squash:


Add the butter and maple syrup to the bowl of roasted squash; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste.

6 Plate your dish:

Divide the mashed squash and cooked chicken between 4 dishes. Top with the caramelized onion, cheese and parsley. Enjoy!

Plate your dish: