Because ThirstySmurf Asked:
Baked Chicken and Pumpkin (http://www.peakmarket.com)
1 kg chicken pieces
2 onions, cut into chunks
1 pie pumpkin, peeled and cut into large chunks (I usually use part of a Hallowe'en pumpkin)
3/4 c peanut butter
1 tsp salt
1/2 tsp cayenne pepper
1 1/2 c hot chicken broth
1/4 c lemon juice
1/4 tsp black pepper
1/2 c chopped peanuts (I usually don't bother with these)
Place onions and pumpkin in a 9 x 13 inch baking dish. In a medium bowl, stir together peanut butter, half of salt and half of cayenne pepper. Gradually stir in hot chicken broth so that the peanut butter melts. Stir in half of lemon juice. Pour over pumpkin and onions. Place chicken pieces on top of vegetables. Sprinkle chicken with remaining salt, pepper and lemon juice. Sprinkle black pepper over chicken. Bake in preheated 400F (200C) oven for 1 hour or until chicken is thoroughly cooked and pumpkin is tender. Place on serving plate and sprinkle with peanuts.
Butternut Squash Soup (http://wellnessmama.com)
1 medium butternut squash (I eyeballed an approximately equivalent amount of pumpkin)
1 cup coconut milk
1 cup (plus more to thin) homemade chicken broth or stock
1 sweet onion
2 tablespoons of butter or coconut oil
salt and pepper to taste
1/2 tsp nutmeg (or to taste)
1/2 tsp garlic (or to taste)
sprinkle of thyme (optional)
Cut squash, scoop and peel squash, then chop into small cubes. Peel and dice onion. In a large stock pot, melt the butter and add onion, then sauté 3 minutes until starting to soften. Add squash and sauté an additional 5 minutes until squash starts to brown. Add coconut milk, stock, and spices and bring to simmer. Simmer about 20 minutes until soft. Use a blender or hand blender to puree until smooth.
As I perused my various books and binders to find these recipes again, I realized I have several variants of each. Obviously, I like them a lot, but this version of chicken and pumpkin has become my main go-to for cooking up pumpkins. Both recipes freeze well, which makes them ideal for work lunches.
1 kg chicken pieces
2 onions, cut into chunks
1 pie pumpkin, peeled and cut into large chunks (I usually use part of a Hallowe'en pumpkin)
3/4 c peanut butter
1 tsp salt
1/2 tsp cayenne pepper
1 1/2 c hot chicken broth
1/4 c lemon juice
1/4 tsp black pepper
1/2 c chopped peanuts (I usually don't bother with these)
Place onions and pumpkin in a 9 x 13 inch baking dish. In a medium bowl, stir together peanut butter, half of salt and half of cayenne pepper. Gradually stir in hot chicken broth so that the peanut butter melts. Stir in half of lemon juice. Pour over pumpkin and onions. Place chicken pieces on top of vegetables. Sprinkle chicken with remaining salt, pepper and lemon juice. Sprinkle black pepper over chicken. Bake in preheated 400F (200C) oven for 1 hour or until chicken is thoroughly cooked and pumpkin is tender. Place on serving plate and sprinkle with peanuts.
Butternut Squash Soup (http://wellnessmama.com)
1 medium butternut squash (I eyeballed an approximately equivalent amount of pumpkin)
1 cup coconut milk
1 cup (plus more to thin) homemade chicken broth or stock
1 sweet onion
2 tablespoons of butter or coconut oil
salt and pepper to taste
1/2 tsp nutmeg (or to taste)
1/2 tsp garlic (or to taste)
sprinkle of thyme (optional)
Cut squash, scoop and peel squash, then chop into small cubes. Peel and dice onion. In a large stock pot, melt the butter and add onion, then sauté 3 minutes until starting to soften. Add squash and sauté an additional 5 minutes until squash starts to brown. Add coconut milk, stock, and spices and bring to simmer. Simmer about 20 minutes until soft. Use a blender or hand blender to puree until smooth.
As I perused my various books and binders to find these recipes again, I realized I have several variants of each. Obviously, I like them a lot, but this version of chicken and pumpkin has become my main go-to for cooking up pumpkins. Both recipes freeze well, which makes them ideal for work lunches.