Smashed Roasted Carrots and Acorn Squash

Hi all!

Today I was in a cooking mood, therefore I prepared a feast for me and the caveman. I decided to make Nom Nom Paleo’s Slow Cooker roast chicken and gravy, with Adobo as my seasoning of choice for the bird. I had never tried this recipe before, but it looked delicious, so I gave it a go. For a side dish, I really wanted something to soak up all the yummy gravy, so I decided on mashed carrots. My mom used to make this all the time growing up, but I added a little twist to mine.

I decided to roast the carrots along with an acorn squash, and then mashed them together. It made for quite a delicious side dish. The chicken was AMAZING! I actually couldn’t get it out of the crock pot without it falling into pieces. I had to go through the whole bird by hand and pull out the bones, but I didn’t mind because it just meant that the meat was super juicy and scrumptious. I decided to take the chicken skin and crisp it up in the oven by setting it on a baking sheet at 400⁰ for 5 minutes. Seriously, one can never go wrong with crispy chicken skin.

I highly recommend Nom Nom’s recipe, and my mashed orange stuff soaked up the tasty gravy perfectly. They were a great alternative to the typical mashed sweet potato side dish, and my man-friend gave them two thumbs up as well. Needless to say I am stuffed and now, it is time to relax.

I have a few nail posts that will be coming up soon, so keep an eye out!

xo Becky

Smashed Roasted Carrots and Acorn Squash Recipe:

Ingredients:

  • 1 medium acorn squash, quartered
  • 8-10 large  carrots, peeled and cut into chunks
  • 2 tablespoons coconut oil
  • salt and pepper to taste
  • 1/2 teaspoon adobo seasoning (optional)
  • 1/4-1/2 cup of chicken stock
  • 2 tablespoons organic butter (grass fed preferred)

Preheat  oven to 350⁰. Mix the carrots with the coconut oil in a glass baking dish and season as desired. Place the acorn squash, flesh side down, in the baking dish surrounded by the carrots. Roast for 30 minutes, then stir and pour in the chicken stock. You want there to be just enough to cover the bottom of the dish. Return the dish to the oven and roast for another 30-40 minutes, until carrots are fork tender. Remove from the oven and let cool so that you can separate the skin from the squash meat without burning yourself. Place carrots, squash meat, and butter in a food processor and pulse until smooth. You can add additional seasoning and butter to taste, but that is it! Enjoy!

 

Leave a Reply

%d bloggers like this: