The BEST oven roasted squash EVER

I don't know how many of you ever oven roast squash, but I LOVE roasted acorn squash and butternut squash.  I usually roast my acorn squash with butter and brown sugar and butternut squash with salt and pepper or Montreal steak seasoning.  However, I wanted to try something different to go with our Oven Roasted Mayo Chicken (see previous post for recipe) and decided to try something that I had seen Rachael Ray do awhile back on her tv show.  It was a HUGE hit with my family, especially my 3 year old who has decided she doesn't like squash (she GOBBLED this up like she hadn't eaten in days!!).  This is a keeper and you can bet I'll be making it again soon!!  Oh, it also is a teaser for Thanksgiving dinner, and I think I'll be serving it this year for Thanksgiving!!

Roasted Butternut Squash with Apples and Onions

1 butternut squash (could use any kind of squash!), peeled, seeds removed and cubed
1-2 small apples (I used Jonagolds), large diced
1 small onion, rough diced
Salt
Pepper
Sage (I used dried, but will definitely try fresh next time!)
Olive Oil or Grapeseed Oil

Pre-heat oven to 425 degrees.  Place squash in a roasting pan (I used my Pampered Chef Large Bar Pan), drizzle with oil and sprinkle with salt and pepper.  Place in oven and bake until semi-tender, stirring every 10-15 minutes.  Turn oven down to 400 and add apple, onion and sage and continue to cook until squash and apples are fork tender (don't over cook as the squash and apples will get mushy!).  Make sure to stir every so often so it doesn't stick to the pan and burn.

Enjoy!!

Oven Roasted Chicken

Ok- so this post may gross some of you out (it does use LOTS of mayonnaise), but this makes the best, most moist chicken ever!!  I saw a Best Foods mayo commercial a year or so ago that suggested using mayo to make Parmesan crusted chicken breasts... I had forgotten about it until I saw the commercial again a couple days ago.  I knew we were having roast chicken for Friday night dinner, and since I was using one of the chickens we raised, that has no skin, I decided to try it.  It was the most amazing chicken!!  Moist, delicious and flavorful!  I love how the mayo acts as a "skin" on the chicken and keeps all the moisture in.

So- here's my recipe for oven roasted chicken!

Oven Roasted Mayo Chicken

1 whole roasting chicken (preferable without the skin, but you could use one with skin on too)
1 C (more or less depending on the size of the chicken) mayonnaise
Seasonings to taste: salt, pepper, paprika, garlic powder, onion powder, basil, oregano (you can add or substitute other spices if you'd like)
3-4 sprigs fresh rosemary
3-4 sprigs fresh oregano
Olive Oil

Pre-heat oven to 425 degrees.  Mix together the mayo and spices in a bowl.  Drizzle a small about of olive oil in the bottom of a roasting pan or 9x13 pan (if you use a roasting pan with a rack, the olive oil is not necessary).  Place chicken in pan and stuff fresh rosemary and oregano into body cavity of chicken.  Using your hand or a spatula, slather the mayo mix all over the outside of the chicken, making sure to cover every exposed part.  Place chicken in oven and turn oven down to 375-400 degrees.  Bake for 1-2 hours or until juices run clear (cook to 165 degrees internal temp).  When done, remove from oven and place a foil tent over and let sit for at least 15-20 minutes to let juices settle.   Serve with roasted Butternut Squash and apples and broccoli salad (recipes to follow).

Enjoy! :)