Oh, My, Gourd, Becky, Look at her Squash

It’s time to dust off those skeletons in the closets and put them in the front yard if you haven’t already. Halloween is Scary close.

Since the weather wants to be unbe-leaf-able, I’ve decided to force a vibe. Can California pick a season? Somedays it’s super hot and sunny and others we’re getting nice windy days.

I just want to get a taste of fall. And since today is the perfect day to stay bundled up I’ve decided to make a fall favorite. It’s nothing too fancy, but I love the autumn feel that butternut squash and sweet potatoes give off.

I originally made this meal when my boyfriend met my grandmother for the first time. So whenever I make it now, I think of her. I miss her, and I’m still sad she’s gone, but she is in a better place now.

Roasted Vegetables

• 1 cup fingerling potatoes cubed
• 1 cup baby carrots 
• 1 butternut squash, peeled and cubed
• 1 cup broccoli 
• 1 cup Brussel sprouts, halved
• 1/4 cup packed brown sugar
• 1/4 cup olive oil
• 2 teaspoons kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

*For a keto diet, replace fingerling potatoes with turnips

1. Preheat oven to 400°. Generously coat a sheet pan with foil and coat with cooking spray.
2. Spread the vegetables out on the sheet pan in a single layer.
3. Mix together the olive oil, salt, cinnamon, and nutmeg together in a small bowl. 
4. Drizzle the olive oil mixture over the top; use your hands to toss the vegetables around to evenly coat.
5. Roast for 20 minutes before using a large spatula to flip the vegetables.
6. Resume roasting for another 10-15 minutes or until vegetables are tender and starting to caramelize. Then serve.

Pan-Seared Chicken Breasts

• 6 chicken breasts (thin, boneless, and skinless)
• 3/4 cup flour
• 1 teaspoon of sea salt
• 1 teaspoon black pepper
• 2 teaspoon garlic powder
• 2 teaspoon onion powder
• 3 teaspoons Italian Seasoning
• 3 tablespoons olive oil

1. Combine flour, salt, black pepper, garlic powder, onion powder, and Italian seasoning in a large bowl. Stir well to blend. 
2. Coat the chicken breasts in the flour mixture and set aside.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. 
4. Once the skillet is hot, place flour-coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides. Turning once between cooking, about 8-10 minutes. 
5. Remove chicken from pan and serve 

The best side for this meal is a Halloween playlist my friend made.