Baked Acorn Squash with Apples and Brown Sugar

I did my first week of Bountiful Baskets and was so excited to try vegetables I would not usually buy. Like this. Acorn squash. I pulled up a couple of different recipes off the internet and combined 2 that I really liked. I do not like acorn squash- but I tried it! Brad really liked it- but he likes stuff like this.

Ingredients:

1 acorn squash; cut in 1/2

1 apple; cored and diced

2 tbsp. brown sugar

2 tbsp. butter; softened

2 tbsp. maple syrup

Directions:

Pre heat oven to 400.

Scoop the seeds and stringy pulp out of the squash and discard. Place them on a baking sheet, cut side up. Rub the inside with the butter- 1 tbsp. on each. Fill the squash with the apple. Drizzle 1 tbsp. of the syrup over each one- then sprinkle on the brown sugar.

Bake in the oven for 1 hour until the squash is tender when pierced with a fork.

Serves 2.

Chicken Enchiladas

I found a version of this years ago- I don't know where but then changed it to what I like- I can never follow a recipe....

Ingredients:

1-2 chicken breasts

garlic to season the chicken

6-8 flour tortillas; depending on how much filling you use

1 c. shredded cheese- I used cheddar and pepper jack

1 c. cottage cheese

1 (8oz) cream cheese; softened

1 ( 4oz) can green chile peppers

1 can (10 oz) enchilada sauce

Directions:

Cook the chicken with garlic until no longer pink- then cube the chicken into small pieces. In a separate bowl, blend the softened cream cheese and the cottage cheese. Add 1/2 c. of the shredded cheese, the green chile peppers, and the chicken. Mix with fork until ingredients are blended.

Spray a rectangle casserole dish with cooking spray.

Place some of the mixture on a tortilla and loosely roll. Place seam side down in casserole dish. Repeat until all the tortillas are filled. Spread the enchilada sauce evenly over the enchiladas. Sprinkle remaining 1/2 c. of cheese.

Bake for 45 minutes; covered; in oven at 350.

Serves 6

Bird Chili

One of the girls I worked with made this for a chili cook-off and I LOVED it! I asked for the recipe which I got today and had to make this immediately- luckily, I had all the ingredients on hand. I would have tried this in my crock pot- but I really really wanted to make it now- it was super spicy!

1 chicken breast

3 c. chicken broth

3 tbsp. ground cumin

2 tbsp. chili powder

1 tbsp. red pepper

lots of garlic!

2 (15.5 oz) cans great Northern beans; drained and rinsed

1 (4 oz) can chopped green chile peppers

2 1/2 c. water

1 1/2 c. long grain rice- not instant

1 c. sour cream

1 c. shredded Monterey cheese

Cook chicken breast in a large saucepan over medium heat. Add chicken broth, cumin, chili powder, red pepper, and garlic. I cube the chicken as it cooks.

When the chicken is no longer pink- add the beans, green chile peppers, water, and rice. Turn heat to high until it comes to a boil. Turn to low and cover. Simmer 20-25 minutes or until the rice is cooked. Add the sour cream and stir. Keep on low and simmer 5 minutes.

Serve with cheese sprinkled on top.

Serves 6