This delicious entree pairs butternut squash and potatoes with warm spices and fresh orange — for a smile of the sun even if the weather is gloomy outside.
Beautiful oranges are in season right now, and their gentle sweetness combines nicely with the smoked paprika, cinnamon and cumin to coax a smile from most anyone in the kitchen. This dish easily pairs with either chicken breast or tofu to satisfy all eaters. Added bonus — fabulous leftovers for a quick, warm lunch. Enjoy!
2 boneless, skinless chicken breasts OR 12 oz extra firm tofu, cut into chunks
6 medium Yukon Gold potatoes, scrubbed and cut into chunks
1 medium butternut squash, peeled, seeded and cut into chunks
one large yellow onion, peeled and diced
1/4 cup olive oil
juice of two oranges
1 TB smoked paprika
1 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. hot red pepper flakes (optional – if you like spice)
If you are using chicken breast in this recipe, start by sautéing the chicken chunks until almost cooked through with a TB of oil in a large covered frying pan. Remove chicken to a plate, and set aside.
To the pan in which you just cooked the chicken, add 3 TB oil and onions. Sauté for 3 minutes, then add the potato and squash chunks. Sauté for a couple minutes then add the orange juice, 1 tsp. sea salt and spices. Cover and simmer for several minutes. Stir and check every few minutes, making sure to avoid burning the potatoes and squash.
When the potatoes and squash are almost tender, add the chicken chunks or tofu. Sauté for several more minutes uncovered, or until all the various pieces of potatoes, squash and chicken/tofu are cooked through and there isn’t too much moisture from the oranges in the pan. At any time in the cooking you can always add a bit of water if it’s getting too dry and beginning to burn.
When cooked through, adjust seasoning and serve.