Acorn Squash with Mexican Braised Chicken & Orzo Salad

Acorn Squash with Mexican Braised Chicken & Orzo Salad

roasted ACORN SQUASH // MEXICAN braised chicken & ORZO salad

I had a really poignant post in the works about the commercialization of fall and pumpkin spice lattes, etc., but I just deleted it all.  I mean, it was good stuff about objectification that occurs in market-oriented capitalism, the state of "basic" white women, the substitution of things for nuanced emotions, and all that, but figured you probably just wanted the quick stuff about the food.  It's been way over a year that I've been blogging recipes, and still haven't figured out what the hell to write in these little blurbs.

Ingredients

  • 1 acorn squash
  • 1/2 cup orzo
  • 1 large boneless, skinless chicken breast
  • 1/2 onion, thinly sliced
  • 1 clove of garlic, chopped
  • 1 1/2 cups low-sodium chicken stock
  • 1 cup baby spinach, arugula, or both
  • 2 tbsp. chopped cilantro
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1 tsp. cayenne pepper
  • 1 tsp. coriander 
  • 1 tsp. dried oregano
  • 1/2 tsp. ground ginger
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 2 tbsp. olive oil
  • 2 tbsp. brown sugar
  • Process:
Read the whole recipe on Jenessa's Dinners