I threw this together the other night and it turned out amazingly well. It takes a bit of time to cook, but the active time is minimal, especially if you buy already prepped butternut squash.
1 butternut squash, skinned and cubed
~1.5 lb chicken - I used 10 frozen chicken tenderloins
1 c figs - I had frozen some during the summer, but dried would work too - quartered
1 lg apple, diced
1 1/2 cups chicken broth
ground cinnamon, allspice, nutmeg, pepper
Heat oven to 400. Scatter the squash pieces on a baking pan and sprinkle lightly with cinnamon. When the oven is up to temp, put the squash in for about 30min.
Throw the chicken (can be still frozen) into a large pan along with the figs, apples and chicken broth. Add a pinch of salt and a little cinnamon, allspice, nutmeg and pepper - go easy on the spices though. You want it to taste autumn-y, not like pumpkin pie. Cover the pan, turn heat to medium.
At this point I walked away while the chicken simmered and squash baked. When the oven timer went off, I pulled the squash, removed the chicken to a plate and then turned the heat under the pan to high. I reduced the sauce for about 7 min, stirring occasionally. Serve the thickened sauce over the chicken.
Depending on your oven and stove temps you may need to adjust the cooking time.
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