Winter Squash and Herb Chicken with Roasted Root Vegetables
One of our very favorite winter squashes is the large Blue Hubbard Squash — also called the New England Blue Hubbard. It has a nutty, sweet berry, floral taste and smell. Like other squashes, the Hubbard is packed with vitamins A and C and has plenty of dietary fiber and almost no fat.
We roast the squash until tender and simmer with chicken broth, herbs and cream of coconut milk. Pureed and reduced to a smooth velvety texture, this seasonal sauce is served with roast chicken and roasted root vegetable saute.
Cal: 540 Fat: 32g Net Carb: 27g Protein: 30g