Thyme & Maple Roasted Acorn Squash

Here’s another recipe I tried from the Take Home Chef- it was amazing! So far this has been my ultra favorite dish that I’ve copied. It is so delish and just absolutely gorgeous. Go on, look at the pictures and tell me if you agree. I’ll wait.

See?! And yes, they tasted as good as they looked

1 acorn squash, halved lengthwise and seeded

1 T EVOO

1 tsp thyme, fresh sprigs are best if you have it, 1 good-sized sprig

salt & pepper

1/4 cup pure maple syrup

1. Preheat oven to 450*. Place a heavy baking sheet into the oven for 5 minutes until hot.

2. Cut the squash lengthwise into 3/4-inch to 1-inch wide wedges.

3. Remove the baking sheet from the oven and drizzle with EVOO.

4. Arrange the squash in a single layer over the hot baking sheet and sprinkle with the thyme, salt and pepper. Turn the squash to coat with the oil. Bake for 20 minutes.

5. Using tongs, turn the squash over. Drizzle the maple syrup over the squash and continue baking until the squash is tender and golden brown; about 20 minutes longer.

Maple Mustard Chicken

This is some seriously awesome chicken.  Truly.  Awesome.  I got {adapted} this recipe from the  I ♥ Trader Joe’s Cookbook which should really come as no surprise to anyone who’s been reading my posts, because we all know how much I DO ♥ Trader Joe’s. {If only I’d had the idea for this cookbook first!} If you have been wanting to taste some awesome, savory chicken, then this is the recipe for you. Super easy; super yummy!

1/2 cup Dijon mustard

1/4 cup maple syrup*

1 tsp. rice vinegar*

1 1/2 lb. boneless chicken thighs*

salt & pepper

1. Preheat oven to 450*. Whisk together mustard, maple syrup, and vinegar {*I only had white vinegar so I made a 3 parts vinegar to 1 part water ratio. Worked fine. I also only use pure maple syrup}.

2. Put chicken thighs {*I used 2 very large boneless, skinless breasts, cut into pieces. Served 3} into an oven safe dish and salt & pepper them. Then pour the maple mustard mixture over them, turning the chicken in the mixture so they are fully coated.

3. Put the dish in the oven and let bake for 40 minutes, or until a meat thermometer reads 165*F. Baste the tops of the chicken with the sauce half way through baking time. Let the chicken rest for 5 minutes before serving. Sprinkle some rosemary and parsley over the chicken before serving. Don’t forget to spoon the sauce over each serving.

Enjoy!!