The butternut squash saga continues…
The next day I decided to remove the skin from the gourd, mash it up, add some butter and brown sugar (that wouldn’t just fall onto the pan this time) and baked it in the oven for 15-20 minutes (mostly to warm it through). Of course I forget the exact quantities, temperatures, cooking times and everything else, but my main/only objective was to add a little extra sweetness and warm everything through. May the force be with you.
For the chicken, I cut boneless skinless chicken breasts into strips before seasoning with salt, pepper, and garlic powder. Next, dredge in a combination of breadcrumbs (I used whole wheat) and grated parmesan cheese (thank you Kraft) and fry in a neutral oil until GBD**.
**GBD = Golden, brown and delicious (kind of like me). I was introduced to this acronym by my beloved culinary school partner, Andreas, and must give credit where credit is due.
Thank you for the shout out and I must be fair and pass on the credit to the even more beloved Alton Brown!
This sure looks good!