Saturday, April 16, 2011

Stuffed chicken with roasted squash and parsnip/potato chips

I'm a little slow in posting this, but Wednesday's dinner was pretty good as far as using up box veggies was concerned.

We had chicken stuffed with homemade ricotta and frozen-from-the-summer basil pesto, parsnip and potato oven-baked fries, and roasted squash with chickpeas. We've already blogged about the parsnip and potato chips:

For the squash, I used a recipe adapted from Paradiso Seasons (a fantastic vegetarian cookbook - and a great restaurant, if you're ever in Cork, Ireland).

butternut squash, in chunks
olive oil
1 small onion, diced
1 fresh red chili, sliced
4 T chickpeas (cooked or canned)
1 T cumin seeds
1/2 c water
handful fresh coriander

Toss the squash in olive oil and roast at 400 until a fork can be inserted easily (about 20 minutes). Saute the onion in a frying pan with a bit of olive oil; add chili, chickpeas and cumin. Cook for a minute then add water and some salt. Bring to a boil then pour over the roasted squash. Return to the oven for 5-10 minutes. Top with fresh coriander before serving.

Ria has been eating turnip, carrots and beets in her lunches, while we've been having soba noodles with cabbage and carrots.

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