I was craving egg noodles. There was some leftover roasted butternut squash in the fridge. Hm. Grabbed some chicken and mushrooms then it looked like dinner to me.
Chicken in Butternut Squash Sauce
4 chicken breasts, cut into 1″ cubes
1 package baby portabellas or brown mushrooms, sliced
1/2 organic butternut squash, roasted*
1 small tub light sour cream
3/4 c white wine
2 T cream
1 t – 1 T Bangkok Blend
salt to taste
cashews, roasted, salted and chopped coarsely (optional)
Sauté chicken in oil. When chicken is browned, but not cooked through. Deglaze pan with white wine and add in mushrooms.
Start cooking noodles.
In a bowl mash together squash and sour cream. When the mushrooms are tender add in the squash mixture. Stir in wine. Simmer until noodles are done. Add in cream and spices. Serve over egg noodles. Garnish with cashews.
* The squash that I used had been roasted a couple of nights before. It was quartered and roasted in a 450°f oven for 40 minutes or so. When the skin is browned and peeling away and the squash is sorta carmelizing, it’s perfect. The other half of the squash was topped with a bit of butter and salt and served with cornbread and a black bean salad with fresh mozzarella and organic green rasins.