Ingredients:
1 acorn squash
butter, melted
brown sugar
2 large chicken breasts
2 medium carrots
1 medium onions
1 medium potatoes
kosher salt
fresh ground pepper
1 -2 tablespoon olive oil
1 teaspoon cumin
4 cups chicken broth
Directions:
Heat oven to 350.
Cut squash in half and lay on baking sheet.
Bake uncovered for 40 minute.
Turn squash over, brush with melted butter, and sprinkle with brown sugar.
Bake 5 minute longer.
Set aside to cool.
Season whole chicken breasts with salt and pepper. Let rest.
Chop carrots, onion, and potatoes into small pieces.
Cut chicken into bite-size pieces.
In a Dutch oven, heat oil over medium heat.
Cook vegetables, except squash, in oil until starting to soften.
Add chicken and cook over medium heat until chicken is cooked through.
Sprinkle with cumin and stir.
Meanwhile, spoon cooled squash out of skin and mash in a bowl.
Add chicken broth and squash to vegetables and chicken.
Heat to boiling.
Reduce heat to low.
Cover and simmer 20 minutes, stirring occasionally.
Servings: 4-6
Time preparation: 30 min.
Time total: 110 min.