Category: Nutmeg

Roasted Acorn Squash with Nutmeg

11/6/2019

Serves 2
1 medium acorn squash
2 tablespoons softened sweet butter
½ teaspoon salt
½ teaspoon freshly ground pepper
¼ teaspoon nutmeg

Preheat oven to 350°
Halve the squash lengthwise from stem to toe. Scoop out the seeds and strands.
Shave a tiny bit of the outside middle of each half, so that each half will sit flat.
With a small sharp knife, slit the flesh repeatedly around the inside edge of each half.
Put 1 tablespoon of butter in each half. Then distribute the seasonings equally between the two halves.
Roast in the oven for 40 to 50 minutes, depending on the size of the squash, until it is easily pierced with a fork.
Serve at will.

NOTE: This recipe can readily be doubled. Roasted squash freezes well.

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Ginger and Spice Chicken Thighs

1/9/2019

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Serves: 2

2 teaspoons ground ginger
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
⅛ teaspoon ground allspice
1½ lbs. skinned, de-boned chicken thighs, cut into 2” pieces
2 tablespoons minced shallots
1 tablespoon olive oil
¼ cup chicken broth
¼ to ½ cup dry white wine
Minced parsley, cilantro or basil

Combine first 6 ingredients in a sealable plastic bag and stir well. Add chicken to the spice mixture, reseal and shake the bag well to distribute the spices; let stand 5 minutes.
Coat a large nonstick skillet with the oil; place over medium-high heat until hot. Add the shallots and sauté until translucent.
Add chicken pieces; cook 2 minutes on each side or until browned.
Add broth and wine to skillet; cover, reduce heat to medium-low. Cook until the liquid is reduced by half, about 5 to 8 minutes.
Place chicken in a large serving bowl and sprinkle the minced herb on top and serve with rice, quinoa, couscous.

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Roasted Acorn Squash with Nutmeg

Ginger and Spice Chicken Thighs

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