I wasn’t planning on posting this recipe. In fact, I wasn’t even planning on making this meal. Ok, let’s be honest, I haven’t planned a thing in the past week. Normally I’m very organized about my cooking and meals: every Saturday I plan what I’m going to cook, what I’m going to make for my husband to take for lunch for the week, what groceries I need and how I’m going to use the produce I have on hand. I find it’s pretty important for me to do in order not to waste the fruits and veggies from our produce box. Blame it on the fussy 6 week old baby, but last weekend I did nothing. And it shows: my husband has eaten out for lunch most of the week, dinners have been pretty random, and I still have a fridge full of nearly-week-old produce. I guess that plan didn’t work.
But while I was stumbling through the grocery store with my husband on Saturday with a crying baby and no clue what to cook for the week, I saw a sight that made me nearly cry tears of joy– butternut squash! Yes friends, ’tis the season, and if you haven’t heard me say it before, I’ll say it now: I love fall food.
Then yesterday, miracle #2 happened: my baby napped for 2 hours straight. Twice. I’m not going to jinx it by saying “my baby is now a good sleeper,” but I’m optimistic. And that gave me time to actually make dinner. Armed with a good butternut squash, some chicken, potatoes, and a bunch of herbs, this meal was the end result, and it was just so wonderful that I had to share.