Chicken and Squash with Soy and Star Anise

With the switch off Daylight Savings Time, the days seem shorter in the Midwest since it’s dark while I’m driving home.  The mornings are cooler and it definitely feels like fall.  As I cook through Diana Henry’s A Change of Appetite, I try another “new thing” as an ingredient- this time it’s star anise in a chicken and squash recipe.

This recipe is easy to make, possibly since the intro says it is adapted from an American recipe so the process is familiar to me. Start by browning the chicken in a sauté pan.  Remove the browned chicken, reserving about 1 Tablespoon of the fat.  Then mix soy sauce, vinegar and fish sauce with dark brown sugar.  Heat the reserved fat and add chile, ginger and garlic.  Add some scallions and cook over medium heat for a couple minutes before adding the soy sauce mixture.   

Return the chicken to the pan plus the butternut squash, orange zest, orange juice and star anise.  Add 3-4 Tablespoons water to the pan, cover and finish in the oven set at 350 degrees for 40 minutes.    

These are great fall flavors. What do you want to cook on a fall day?


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