ONE PAN FOR CHICKEN. ONE PAN FOR SQUASH. INSANE FLAVOR.
Some people love to learn by doing. Others like to read and study first.
This post gives you both! The chicken paillard (in which you hammer some chicken flat before sautéing it) is a fun, easy, and incredibly delicious recipe you can watch me make in the video below. And the butternut squash, roasted with thyme and sage, is made using the recipe found after the video.
No matter your learning type, I know you’re the eating type, and you’re going to love this dish for Fall.
Also, check out below the two current EuroCAST deals. I love EuroCAST, and I love their deals, so I’m happy to share them here on my blog.
Before we present the video below, a few notes.
Chicken paillard involves hammering a chicken (breast or thigh). Of course, that makes the chicken tender. But it also has two benefits that a busy cook like me really appreciates.
It cooks evenly, so you don’t have to worry about over-cooking or under-cooking.
And it cooks quickly, so you can fit it into your schedule.
And, you can cook this on the stovetop, while you’re roasting the butternut squash in the oven. Saving time again!
You know me — and the team at EuroCAST. We don’t compromise on flavor. We don’t compromise on our tools. And we get ourselves to the table to be with our family and friends as fast as humanly possible.
If you share those values, then you’ll cook this recipe. (And maybe you’ll share the recipe, too!)
NOTE: In the video, I don’t serve this on mashed potatoes. But my kids wanted mashed potatoes, hence the lovely potato photo-bombs in the pictures.
THE VIDEO RECIPE
ROASTED BUTTERNUT SQUASH
You can buy a butternut squash, skin it, clean it, and cube it.
But I wouldn’t, and I don’t. It requires a super-sharp knife, care, and time. I’ve got the knife, but why take the time when the grocery store has it all prepped for you? It costs just a bit more. But it’s worth it.
Preheat the oven to 375F while you prep the butternut squash and other ingredients.
In a EuroCAST sauté pan, place the cubed squash, coat in a good olive oil, salt with kosher salt, and sprinkle with fresh thyme and some sage leaves.
Roast until just cooked through, about 30 minutes, or until fork tender and golden. This is important. You want the squash to have some “tooth” left, because no one likes squishy squash.
Spoon the roasted squash onto a bed of crème fraîche, Greek yogurt, or sour cream.
Drizzle with a fruity olive oil.
Top with lemon zest, or julienned strips of lemon zest, and toasted salted pumpkin seeds.