INGREDIENTS
1 pound butternut squash, peeled and sliced into 1/2 inch chunks
4 boneless skinless chicken breasts
2 teaspoons steak seasoning
2 tablespoons butter, room temperature
1 teaspoon cinnamon
1/4 cup maple syrup
1/2 cup diced green onion
INSTRUCTIONS
Place your sliced butternut squash into a large microwave-safe bowl. Place 2 tablespoons of water in the bottom. Cover with plastic wrap and vent. Cook in the microwave for 2 minutes, and check for fork tenderness. Add an additional minute. Check again. Do this until your butternut squash is for tender. Remove from the microwave and season with cinnamon (to taste), I used more than one teaspoon. Add the butter, and mash to a consistency that you like.
Meanwhile, season the chicken breasts on both sides with the steak seasoning. Heat a large pan over medium to high heat, and cook chicken on both sides 6 to 8 minutes each side, until they are cooked through and no longer pink. Remove from the skillet, and set aside.
In the skillet whisk in the maple syrup, being sure to scrape up any bits from the bottom. Cook for two minutes. Stir in the green onions. Remove from the pan. Divide the chicken and butternut squash among four plates and top with the maple glaze.