acorn squash

Cinnamon Chicken and Pearl Onion Stuffed Acorn Squash

My mother always baked acorn squash with butter and marshmallows but by the time you scraped out the last of the squash it was dry and bland. I wanted a healthy alternative. The cinnamon gives just the right spice to the chicken and onion and is easily parsed out until the squash is scraped clean. You may want to include a spoon in the place setting.

Ingredients:
2 acorn squash (about 2 lbs. each)
4 T. olive oil, divided
2 boneless, skinless chicken breasts (6 - 8 ounces each), tenderloins removed, breasts trimmed of excess fat
salt and freshly ground black pepper
1 14.4 oz. bag frozen white pearl onions
2 teaspoons ground cinnamon
4 T. cold unsalted butter, cut into four pieces
2 T. fresh minced flat leaf parsley

Instructions:
1. Preheat oven to 350. Cut each acorn squash in half pole to pole. Scrape out seeds and fibers and use 2 tablespoon olive oil to lightly coat exposed flesh of all four halves. Turn squash flesh side down on rimmed roasting pan or baking sheet and bake for 50 minutes, until fork tender.

2. Meanwhile, heat remaining olive oil in 1 very large or 2 12-inch skillets or cast iron pans over medium high heat until just smoking. Pat chicken breasts dry with paper towel, cut into one-inch cubes and sprinkle with salt and pepper. Sauté until lightly browned on all sides, about 5 minutes. Add frozen onions, cinnamon and 1 cup water. Bring to a boil, cover and simmer on medium for 8 minutes. Uncover, and continue to simmer until there is liquid covering only about ¼ inch of the bottom of the pan, 3 or 4 minutes more. Add butter and stir to incorporate, producing a rich brown sauce. (If it gets too thick, add a little more water.)

3. Remove squash from oven and turn over onto individual plates. Mound chicken and onion, including sauce, into squash halves, sprinkle with salt and parsley and serve.

Recipe serves four; or if halved, two.