Roast butternut squash and onions
I used a rotisserie chicken
Roasted Chicken and Butternut SoupPreheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together 4 bone-in, skin-on chicken thighs, (Iused a rotissery chicken) 1 medium butternut squash (about 2 1/2 pounds), peeler, seeded, and diced medium, 1 small yellow onion, diced medium, and 2 tablespoons extra-virgin olive oil; season with coarse salt and ground pepper. Arrange in a single layer and roast until squash and chicken are cooked through, about 30 minutes.
Transfer chicken to a plate and let cool. Transfer squash and onions to a medium pot and add 4 cups low-sodium chicken broth or water and 1/4 teaspoon each ground cumin and ground coriander. Bring to a simmer over medium-high. With a potato masher or back of a wooden sppon, mash the vegetables until soup is thick and chunky. discard skin and bones from chicken; cut meat into small pieces and add to soup. Stire in 1 to 2 tablespoons fresh lemon juice; season to taste with salt and peper. (I added cayenne pepper)
Parmesan Cheese Sticks1/2 pkg. Pepperidge Farm puff pastry sheets (1 sheet)
1 egg
1 tbsp. water
1/4 cup grated parmesan cheese
black pepper
THAW pastry sheet at room temperature 30 min.
Preheat oven to 400 degrees
Mix egg and water.
Mix cheese and pepper.
UNFOLD pastry on lightly floured surface.
Roll into 14"x10" rectangle. Cut in half lengthwise.
Brush both halves with egg mixture.
Top 1 rectangle with cheese mixture.
Place remaining rectangle over cheese-topped rectangle, egg-side down.
Roll gently with rolling pin to seal.
CUT crosswise into 28 (1/2") strips. Twist strips and place 2" apart on greased baking sheet, pressing down ends.
Brush with egg mixture.
BAKE 10 min. or until golden.
Serve warm or at room temperature.
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