Josh's Colorful Spring Supper

My youngest son made a healthy supper the other night. Jalapeno honey glazed chicken which was baked in the oven. A saffron rice dish with peas, and butternut squash which was also baked in the oven.

 For the squash cut the stem off the top of the squash,watch those fingers when using your knife. Slice the squash in length and scrap out the seeds.( Set seeds aside to dry and plant in your garden later during the summer.) Take a large pan and place the squash facing down in the pan and place in the oven. Add about 1-1/2 cups of water to the pan. Let bake for 30 minutes or til the skin of the squash is soft . After cooking turn the squash over and spoon out the beautiful orange squash meat onto the plates. Sprinkle with a dash of cinnamon.

The rice was cooked in a rice cooker and the peas were added into the rice within the last 4 minutes before serving. When using frozen peas add the amount of peas you need to a small strainer ,rinse off the peas ,set aside.  The hot rice will cook the thawed peas quickly after mixing them with the cooked rice. This way your peas will still be vibrant green in your rice dish.

The Indian bread we bought at Trader Joes which my son browned up in a skillet that had been wiped down with olive oil.