A couple weeks ago Jan and I had dinner together (he cooked the entire thing and I sat nearby diligently taking notes and photos), and we had chicken with butternut squash and blue cheese sauce, steamed broccoli with butter and lemon juice, and white rice. The sauce stole the limelight-it was so easy to make and so tasty! The blue cheese really adds a nice flavour to the squash.
For the chicken, we had chicken breast with bone and skin on-this adds more flavour. Saute half a yellow onion in olive oil and add the chicken and brown it in a pan. Season with some salt and pepper. After browning, add some vegetable stock, cover, and let the chicken finish cooking. But of course, the feature of this dinner was the SAUCE for the chicken, so here it is!
Butternut Squash and Blue Cheese Sauce
- about 1/2 of a butter nut squash, peeled and cubed
- 1/2 a yellow onion
- a cup or so of vegetable stock (just eye it)
- salt and pepper to season
- tablespoon of blue cheese
Fry the squash in olive oil until tender. Add the onion and fry until tender…at this point the squash will start to get even softer. Add the vegetable stock and season everything with salt and pepper. Here’s a pic:
Cook a bit longer and mash everything up. Add the cheese (you can use more or less according to your taste); we used a Danish blue cheese. Melt it in, and then you’re done! Serve over the chicken.
I also want to show a pic of the steamer “basket” that was used for the broccoli:
This is one neat kitchen gadget. The basket folds up to fit whatever pot you use, so if you use a smaller pot, it just folds upwards. I thought it was cool! Apparently also very inexpensive and available at Superstore. Love it!
All in all, a great night and great dinner. Thanks Jan!