I set out a challenge to make a lunch-worthy meal that contains apples for a fall-themed lunch club, so I needed to come up with something more than apple crisp. This had to be a meal, and it needed to be appealing to guys (so I could secretly win them over to eating more veggies).
I love my Curried Squash recipe and thought a version with apples would be sweet and spicy, and easy to make. I ultimately used a crockpot to cook everything so it would be hot when I brought it in the next day, but it was a little disappointing because the amazing flavors where dumbed down by the cooking process. So, make this in the skillet as described below.
Butternut squash is a vegetable that I never cooked with before last year and now its one of my favorites. You can purchase it whole and peel/chop yourself (they healthiest, freshest way), or if you are in a hurry, you can usually get it pre-chopped at the grocery store.
It is a powerhouse health food. Its not only rich in beta-carotene (so its great for preventing macular degeneration, heart disease), its packed with fiber so it helps prevent colon cancer. It also contains potassium (for bone health) and vitamin B6 and Folic Acid, essential nutrients for the body’s own production of antioxidants (and is depleted with stress).
What does this vegetable NOT do??? Not much! Its hardy and can be blended or chopped. It can be made sweet or savory. I did a little of both. Here it is…
1 medium shallot
1 stalk celery
2 organic free range chicken thighs (I buy them at the farmer’s market, on the bone to save money–then cut off the bone and use as a filet)
1 Tbsp coconut oil
1 medium in-season apple, chopped (i used a honeycrisp, but you could use a granny smith or another firm apple)
1/2 apple cider
1 Tbsp Curry
1 Tbsp Cinnamon
1T Dr. Bragg’s liquid aminos (or soy sauce)
To a stainless steel skillet, add 1 Tbsp coconut oil. Add sliced shallots, chopped celery, and chicken and brown both. Add apples, squash until all is starting to cook. Add apple cider, spices, and soy sauce. Mix, cover and cook on medium to low heat until squash is soft. taste and add salt and pepper to taste.
Serve with a hearty wild rice mix.
Enjoy and be well…Elyse
P.S. Please leave a comment below!!! Let me know what you think! 🙂