falling out of line.

Sometimes I suck at using ingredients in season. Like this dish... I should've made this during November when all the squash was in season and reasonably cheap. But did I do that? NOOOOOOOO.... I just went ahead and made it now... when fall is long, long, gone and spring is about to start in a few weeks. *sigh*

Well... can't really help it, really. I live in Guam where it's perpetually always summer. And since I get tired of doing potatoes and frozen vegetables, I decided that some squash was in order. I haven't had acorn squash in a long time so this was a nice little dish to put together. I halved the recipe since it was just the hubby having dinner. Relatively easy with some surprising elements! Case in point: boiling the lemon for a couple of minutes took the bitterness away!

After the boiling, the lemon slices were edible afterwards (pith and all) and were pleasantly sweet. The taste reminded me of sweet lemons I bought at a farmer's market right before I left San Diego. Must remember to do that for future recipes that call for lemon slices in the dish.

For the pilaf, I decided to take a shortcut of sorts and used a boxed mix in order to replicate this pilaf. I basically added some veggies to it and called it a day. Ah, laziness! Anyhoo, here's what I did...

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Chicken Thighs with Roasted Acorn Squash and Canadian Maple Syrup
(from Fresh Canteen)

5 pcs chicken thighs
1 lemon, thinly sliced and seeds removed
1 clove garlic, minced
2 to 3 green onions, green and white parts thinly sliced
1 tbsp fresh sage, finely chopped
1 tsp coriander seeds
olive oil
1/4 cup maple syrup
butter
1/4 tsp chili powder
1 (1 to 1.5lbs) acorn squash

Preheat oven to 425F

Prepare Chicken:
Bring a small pot of water to boil & add the lemon slices, boil for 1 1/2 minutes & remove slices. Cut each slice in half. In a bowl large enough to hold the chicken, add 1 Tbsp olive oil, chopped sage, garlic, coriander, 1 tsp salt & a good grind of pepper. Add the chicken, lemon slices & toss to distribute the mixture, set aside

Prepare the sauce & squash:
In a small sauce pan melt over medium heat 2 1/2 Tbsp butter, maple syrup, chili powder & a good pinch of salt. Simmer for 1 1/2 - 2 minutes, set aside. Place the squash stem side down or cut the bottom point of the squash so it will sit flat. Using a sharp chefs knife, cut the squash in half & remove the seeds. Slice the squash in 1/4 to 1/2 inch slices (if you want to peel the squash, use a vegetable peeler after the squash has been cut in slices). Place the squash in a bowl & toss with the maple sauce.

Cook the chicken:
Spread the squash on a medium to large rimmed sheet pan or an oven proof pan large enough to hold the squash & chicken without crowding. Place the chicken on top of the squash. Roast for 15 minutes. At the 15 minute mark sprinkle the green onions over the chicken & squash. Continue roasting for another 15 minutes until the chicken is no longer pink.

Plate your dish:
Serve family style or plate individually with some rice, making sure to share all the delicious pan juices from the chicken. Garnish with some extra lemon slices.

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Wild Rice Pilaf with Cranberries and Kale
(adapted from Cook's Hideout)

I tbsp butter
1/4 cup onion, diced
1 clove garlic, minced
1/4 cup carrot, chopped match-stick size
1 cup kale, stem removed and chopped small
1 (4.3oz) box Rice-A-Roni Long Grain & Wild Rice
1 2/3 cup water
1/4 cup dried cranberries
handful of pine nuts

In a medium saucepan over low heat, cook pine nuts for about 5 to 7 minutes or until toasted. Be careful not to burn. Once toasted, remove from heat and set aside.

Return pan to stove top and increase to medium-high heat. Add the butter to the pan and saute onions and garlic until fragrant. Add kale and carrots, cooking for 5 to 7 minutes or until just wilted. Stir in the rice and seasoning packet from the Rice-A-Roni box. Cook for 1 minute then add the water. Bring to a boil then cover, reducing heat to low.

Simmer for 20 to 25 minutes or until rice is tender. Fluff the rice and stir in dried cranberries and pine nuts. Let stand 5 minutes before serving. Makes about 2 cups of pilaf.