I’m still slightly a novice with cooking squash, but this turned out pretty good (for the most part). I quartered the squash, seasoned with salt, pepper, cinnamon and brown sugar (most of which just fell onto the pan), and then baked in a 425 degree oven for 30 minutes. I smeared a little butter on top after it came our of the oven. (Butter makes everything better.) One thing that I definitely recommend and will do next time is to peel the squash. Leaving the skin on during the cooking process makes it slightly more difficult to eat and definitely hindered me from stuffing my face.
To prepare the chicken, I started by letting out a little aggression and flattening them slightly. To do this, place the chicken breasts between two sheets of plastic wrap and go to town with a mallet or heavy skillet. I ended up making a dry rub of sorts for the seasoning – it consisted of garlic salt, pepper, coriander, cumin, hot paprika and curry powder. Spray the grill pan with a little Pam to prevent sticking and cook to perfection.
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