This squash recipe that will change. your. life. And while I recognize that the statement I just made is fairly dramatic, it doesn’t mean it is not accurate. Will and I eat a lot of squash, in case you’ve never noticed. And as a result, we try what we can to be more creative with it and make it seem better that we eat a lot of squash. Because there’s a certain point you hit when you’re “squashed-out.” And when we made this recipe, we were just about at that point. But something about brown sugar and squash changed our lives and we will never turn back. Sure, the chicken thighs were pretty stellar, but the squash really stole the show on this plate. This combination of recipes are for those we know who are perhaps less adventurous than Will in the kitchen and prefer a more traditional dinner (meat, veggie, starch). So for those of you who think we’re always eating “weird” foods for dinner, here’s your proof that yes, we too, eat “normal” dinners! And you know what? They’re damn good.
Pan Roasted Chicken Thighs (serves 2; adapted from Bon Appetit)
6 skin-on, bone-in chicken thighs
1 tbsp veggie oil
Preheat oven to 475 degrees. Season the chicken with S&P. Heat oil in a 12″ cast-iron (or heavy non-stick) skillet over high heat until hot, but not smoking. Nestle chicken in skillet, skin side down and cook 2 minutes. Reduce heat to medium-high, then continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat until skin is golden brown, about 12 minutes. Transfer skillet to oven and cook 13 more minutes (25 minutes total). Flip the chicken halfway through and continue cooking until the skin crisps and meat is cooked through, about an additional 5 minutes. Transfer to a plate, let rest for 5 minutes and enjoy!
Cooking Notes: Will pretty much just followed this recipe because it seemed promising and it turned out wonderfully! There were minor adjustments to seasonings and the amount of squash, but overall it was cooked like the original recipe indicated.
Brown Sugar Squash (serves 2; adapted from The Kitchn)
2 medium yellow squash
2 small onions
2 tbsp butter
1 tsp salt
1/2 tsp pepper
1 1/2 tbsp brown sugar
Slice the squash into 1/2″ rounds, cutting the large ones in half – this makes about 2 cups of squash. Cut the onions into similar size slices. Add the butter to a wide sauce pan and heat over medium heat. Once the butter melts, add the onions and cook until soft, about 4-5 minutes. Add squash, salt, pepper and brown sugar,stirring then covering and cooking for about 20 minutes or until soft.
Remove the lid and continue to cook for about 8 minutes, giving the juices the opportunity to evaporate slightly. Some liquid will remain and it should be thick, like a glaze. Season with additional S&P if needed, then serve and enjoy!