First post of 2017! I’m expecting great things out of 2017:
- I’m finishing Student Teaching and college in the next few months
- I’m moving to Thailand to teach and travel!!!!!
- I’m planning to continue to post recipes until moving day (and maybe even while in Thailand).
Needless to say, I am very excited for upcoming events!
Now, onto food. This is something I served at my family’s Christmas Eve party. It was a definite hit and gobbled all up before the evening ended. Enjoy!
P.S- Results are in! My most popular post of 2016 (with 2,681 views): Shrimp and Chicken Fajitas!
Butternut and Chicken Tomato Bake (Paleo)
4 cups butternut squash, cubed
2 tbsp avocado oil
salt and pepper
1.5 lb chicken thighs, cut into bite-sized pieces
1 onion, chopped
2 garlic cloves, minced
1 tsp dried thyme
1/2 cup whole fat coconut milk
1/2 cup tomato sauce
2 tbsp tomato paste
2 cups fresh spinach
Preheat the oven to 425°F. In a bowl, toss together the butternut squash, 1 tbsp oil, salt and pepper. Spread in a roasting pan and place in the oven for 20 minutes.
Meanwhile, heat the other tbsp of oil in a skillet. Add the chicken pieces, salt and pepper, and cook all the way through. Add in the onion and garlic cloves and sauté for 2 minutes. Add in the coconut milk, sauce, and tomato paste and bring to a boil. Let boil for 1 minute and then reduce to a simmer to thicken. Add in the spinach and cook until wilted.
Once butternut squash is finished, gently mix squash in with the chicken mixture. Transfer entire mixture into a baking dish. In a bowl, whisk an egg and then pour on top of mixture. Place mixture into a 350°F oven for 20 minutes. Let cool before serving.