Fall is a season of orange. Seriously. Look at the leaves, the pumpkins, the recipes on my page. Today I have another orange-colored recipe for you. I also have some "thanks" to give out. Because Fall is also a season of thanksgiving.
This year, instead of finding something I am grateful for (a warm bed, a home to call my own, etc.), I am focusing on someone that I am grateful for. Many posts this month will be include these mentions of gratitude. And I hope you will join me and share your person that you are grateful for in the comments.
Day 1: I am grateful for the legacy of a pastor I had when I was 20 years old. He didn't get to see it play out because he (along with his life and son) were taken long before anyone expected, but I am thankful for him recognizing leadership ability in me when nobody else did, myself included. He sought me out to and gave me responsibility, and I grew in ways I never would have if he had not seen that potential in me. Some day I will be able to say thank you to his face, but until then I will never forget that he was the one who started that area of growth in my life.
Day 2: I am grateful for my dad, whose words of pride started off my day.
Day 3 (today): I was going to wait until a specific date (one with great significance) to say this, but everyday it is the truth: I am grateful for my husband. BEYOND grateful. He loves me with a full love, truly is my best friend, my laughing buddy, my fellow adventure planner, and my shoulder to cry on. I am a blessed woman, and I am aware of that every day.
Who have YOU been grateful for these past three days?
BRAISED CHICKEN THIGHS WITH BUTTERNUT SQUASH
Recipe adapted from Everyday Food,October 2011
SERVES 4 • PREP TIME: 45 MINUTES • TOTAL TIME: 1 HOUR 5 MINUTES
- 1 medium butternut squash, peeled, halved, and seeded
- 2 tablespoons extra-virgin olive oil
- 6 chicken thighs
- sea salt and fresh ground pepper, to taste
- 1 onion, cut into ½-inch wedges
- 2 tablespoons chopped fresh sage
- 4 tablespoons all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 2 cups chicken broth
- ½ cup dried cranberries
- Cut the squash into 1-inch pieces and set aside.
- In a large pot with a heavy bottom, heat 1 T. of oil over medium-high. Season chicken with salt and pepper and, in two batches, cook skin side down, until skin is golden and crisp, about 5 minutes per batch. Transfer chicken to a plate; pour off fat from pot.
- Add 1 T. oil, squash, and onion to pot and cook until vegetables are beginning to soften, about 5 minutes. Add sage, flour, ginger, and nutmeg. Cook, stirring and scraping up any browned bits with a wooden spoon, 1 minute. Nestle chicken, skin side up, in squash mixture. Add cranberries and bring to a boil. Reduce heat, partially cover, and simmer until chicken is cooked through and squash is tender, 20 to 25 minutes.