I have no recipe for the garlic roast chicken. Our local grocery store cooks and sells the chickens in the deli section. On Sundays they run a special: one roast chicken for $4.99. They offer both “plain” and “garlic” rotisserie roasted chickens. The great thing about the pre-cooked chicken is it will take us several days to eat the entire chicken, so I’ll use it in recipes tomorrow night and Tuesday night. For tonight, we are just eating the chicken plain alongside the acorn squash (which I picked up for $2.29). So, if you figure that we’re eating 1/3 of the chicken tonight and all of the acorn squash, our total for tonight’s meal comes to about $3.95–call it $4.00 if you count the cost of the small amount of butter and maple syrup too. Charlie won’t eat any of this so the per person total comes to about $2.00. Not too bad!
Maple Acorn Squash
1 Acorn squash
1 Tbsp butter
1 Tbsp maple syrup
salt and pepper, to taste
Preheat the oven to 400 degrees.
To make it easier to cut the squash in half, pierce the skin several times with a fork and microwave on high for 1 minute. Cut in half and scoop out the seeds. Place each half of the acorn squash on a baking pan, cut side up. Rub the flesh with the butter and maple syrup. Sprinkle with salt and pepper.
Roast for 45-60 minutes, until tender.