Fall Dinner

• A delicious, simple, and healthy fall dinner. The original recipe is from Jan/Feb 2010 Cooking Light, we modified it slightly.
• Ingredients:
• 2 tsp minced garlic, divided
• 1 teaspoon salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon dried rubbed sage
• 4 boneless, skinless chicken breasts
• 12 ounces red potatoes, cut into wedges
• 1 1/2 cups cubed peeled butternut squash (you can use acorn squash too)
• 2 tablespoons butter, melted

Preheat oven to 400 degrees.

Spray baking sheet with cooking spray.

Toss butter, potatoes, squash, 1/2 tsp salt and 1/2 tsp pepper, 1tsp of garlic and spread out on baking sheet.

These will take about 40-60 minutes to cook to fork tender.

Meanwhile, lightly drizzle olive oil on chicken and then add remaining salt, pepper, garlic, and sage evenly on both sides.

There are two options for cooking the chicken...we grilled it until cooked through. The second option is to leave a space on your baking sheet and add the chicken to the vegetables on the baking sheet with about 20-25 minutes cooking time left, cook thoroughly.

Plate vegetables and chicken together with a sprinkle of blue cheese crumbles if desired.