Yesterday I took out a large package of chicken breasts from the freezer to use for dinner.  Came home and they were still rock solid.  So thankfully we had a package of IKEA Swedish meatballs in the freezer so quickly made some onion gravy, roasted potatoes and green beans.  So tonight it is time for my chicken.  This recipe uses the squash from my share.  Personally I am butternut squash soup'ed out!  I will post a picture of mine later.  The recipe was found on The Food Network.

Photograph by Charles Masters

Ingredients:

• 3/4 pounds cubed peeled butternut squash (about 6 cups)
• 2 lemons (1 sliced, 1 juiced)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons chopped fresh oregano
• Kosher salt and freshly ground pepper
• 4 skinless, boneless chicken breasts (about 6 ounces each)
• 3 cloves garlic, thinly sliced

Directions:

1. Preheat the oven to 450 degrees F. Toss the squash, sliced lemon, 2 tablespoons olive oil, 1 tablespoon oregano, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread on a rimmed baking sheet. Roast, undisturbed, until the squash is tender and lightly browned around the edges, about 30 minutes.
   
2. Meanwhile, season the chicken with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons olive oil. Add the chicken; cook until well browned on the bottom, 3 to 5 minutes. Flip the chicken and transfer the skillet to the oven. Roast until the chicken is just cooked through, 5 to 8 minutes.
   
3. Return the skillet to the stove top over medium heat. Add the garlic and cook until softened, about 1 minute. Add the lemon juice and the remaining 1 tablespoon oregano. Cook, spooning the pan juices over the chicken, 1 minute. Serve the chicken with the roasted squash and lemon; drizzle with the remaining pan juices.

Note from Laura:  I think this will taste and look great with a dollop of sauteed spinach!  I will post my picture later.