Written by It’s October and even though the weather is fluctuating between “normal” fall weather and summer temperatures, I have the autumn spirit. Our local grocery stores have all kinds of fall produce, from gourds and pumpkins to beets and turnips. I couldn’t resist the “pie pumpkins,” also known as sugar pumpkins. But I wanted to do something savory with them.
After perusing the fresh produce area, I decided to make a mash-up bake with a rainbow of vegetables along with uncooked chicken breast that we had leftover in the fridge from something else. It not only looks beautiful, it tastes good. The overall flavor is very earthy and savory, but the pumpkin and beets give a light sweetness while thyme adds a slightly bright note. We hope you enjoy it!
Ingredients
4 Tbsp olive oil, divided into 2 tsp increments
2 lb chicken breast, chopped
1 lb fresh pumpkin, chopped
1 lb Brussels sprouts, quartered
1 lb beet, chopped
1 lb onion, chopped
1/4 tsp dried thyme
1/2 tsp garlic powder
2 tsp sea salt, divided into 1/2 tsp increments
1/4 tsp ground black pepper
Method
Preheat to 350° F. Add 2 tsp olive oil to a large (2 quart), deep casserole dish. Season chicken with 1/2 tsp salt, black pepper, thyme, and garlic powder.
Heat 2 tsp of olive oil in a large sauté pan over medium-high heat and 2 tsp of oil in a second large pan also over medium-high heat. Sauté the pumpkin with 1/2 tsp of salt in one pan for 10 minutes; meanwhile sauté Brussels sprouts with 1/2 tsp of salt for 8 minutes in the second pan.
As the Brussels sprouts and pumpkin finish, add them to the casserole dish.
Then, heat 2 tsp of oil in the first pan over medium-high heat. Sauté the onion for 4 minutes in that pan.
When finished, add the onion to the casserole pan.
Next, heat 2 tsp oil in the first pan over medium-high heat and 2 tsp oil over medium-high heat in the second pan. Sauté beets with 1/2 tsp of salt in the first pan for 12 minutes; meanwhile, sauté chicken in the second pan for 7 minutes.
As the chicken and beets finish, add them to the casserole dish.
Toss everything in the casserole dish. Bake for 20 minutes.
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Harvest Bake
Ingredients
4 Tbsp olive oil, divided into 2 tsp increments
2 lb chicken breast, chopped
1 lb fresh pumpkin, chopped
1 lb Brussels sprouts, quartered
1 lb beet, chopped
1 lb onion, chopped
1/4 tsp dried thyme
1/2 tsp garlic powder
2 tsp sea salt, divided into 1/2 tsp increments
1/4 tsp ground black pepper
Method
- Preheat to 350° F. Add 2 tsp olive oil to a large (2 quart), deep casserole dish. Season chicken with 1/2 tsp salt, black pepper, thyme, and garlic powder.
- Heat 2 tsp of olive oil in a large sauté pan over medium-high heat and 2 tsp of oil in a second large pan also over medium-high heat. Sauté the pumpkin with 1/2 tsp of salt in one pan for 10 minutes; meanwhile sauté Brussels sprouts with 1/2 tsp of salt for 8 minutes in the second pan.
- As the Brussels sprouts and pumpkin finish, add them to the casserole dish.
- Then, heat 2 tsp of oil in the first pan over medium-high heat. Sauté the onion for 4 minutes in that pan.
- When finished, add the onion to the casserole pan.
- Next, heat 2 tsp oil in the first pan over medium-high heat and 2 tsp oil over medium-high heat in the second pan. Sauté beets with 1/2 tsp of salt in the first pan for 12 minutes; meanwhile, sauté chicken in the second pan for 7 minutes.
- As the chicken and beets finish, add them to the casserole dish.
- Toss everything in the casserole dish. Bake for 20 minutes.
that paleo couple 