Slow cooker Orange Chicken with Butternut Squash and Potatoes

This is adapted from an old Real Simple recipe. Requires some veggie prep (especially with the butternut squash), but is otherwise not very labor-intensive, and smells lovely as it cooks. Makes ~4 servings

Ingredients
8 skinless chicken thighs
salt and pepper
1 medium onion, cut into quarters and layers separated
~ 1 lb small red potatoes
1 small butternut squash*, peeled, seeded, and cut into 1 inch pieces
10 cloves garlic, peeled
1 orange, cut into 1/4 inch rings
2 cups low sodium chicken broth
8 sprigs fresh thyme

To make
1. Season the chicken with salt and pepper.
2. Put everything into the slow cooker. I put the potatoes and squash in first, then the onion, then the chicken, then the broth (poured over chicken), then scattered the garlic, oranges, and thyme over the chicken.

*My 4 qt slow cooker would not fit all the squash with everything else, so a handful of pieces got put away for another day

3. Cook on high for ~ 4 hours (this probably takes less time, I was just busy and so let it cook longer. Check the chicken after say 3 hours for doneness)

Butternut squash chillijack

My husband made this one night and it immediately became my favorite dinner.

2 Butternut squashes peeled, seeded and diced (good luck with that, my husband said peeling the things was the hardest part)
2 red onions, diced
1/4 cup sliced jalapeno
1 tbs chili powder
1/4 tsp cayenne
salt and pepper
2 tbsp olive oil
2 tomatoes, diced
2 cups frozen corn, thawed
2 cups shredded Monterey jack cheese
a handful of cilantro

Put the squash, onions and chilis in a roasting pan and season with chili powder, cayenne, salt and pepper. Drizzle with oil and toss well. Roast until just soft at 375 deg (25-35 minutes).

Put them in a big serving bowl add tomatoes, corn, cheese and cilantro. Mix gently.

Drool.

Eat.

1/2 Butternut Squash burning a hole in my pocket

I finally decided to do something about the half a butternut squash I've been pushing around the fridge. The only requirement was not going outside in the frigid weather. A Food magazine consultation with mom uncovered a baked shell recipe with squash and onions. Tasty.

2 large onions, halved, and thinly sliced
3 T olive oil
salt & pepper to taste
winter squash puree
1 tp. rosemary
1 lb small pasta
1 1/2 c pasta water
1 c parmesan
3 slices crusty bread, cubed
1 T olive oil
1 tp. rosemary

Heat oil over low heat, add onions, s&p, cover and cook for 15 min. Uncover, raise heat to medium, and cook another 25 min till nice and caramelized.

Meanwhile bake your buttered, seasoned squash in a 400-deg oven for 30 min. Skin and mash when thoroughly gushy. Add to the onions with a teaspoon rosemary.

My shells looked more like fusilli. Yum. Cook 2 min less than directions. SAVE 1 1/2 cups pasta water. [I always forget to do that, I get all caught up in the steamy facial aspect of pasta cooking...water worked alright, but I had to simmer longer.]

Add pasta water to onion/squash mixture and simmer a bit.

Place pasta, onion / squash mixture and parmesan in a 9x13 pan. Top with cubed crusty bread covered in 1 T olive oil and 1 t rosemary. Bake at 375 for 15-20 min.

Drink a Dark & Stormy on the side.