Chocolate-It's What's for Dinner

There is nothing more tasty than a roasted chicken. Besides the whole house warms up and smells great. One way to roast a chicken is in a cast iron frying pan. Honey Soy Roasted Chicken 1/4 c honey 1/4 c butter (1/2 stick) 2 T soy sauce 1 small onion 1 stalk celery 3lb whole chicken Salt Melt butter, add honey, and soy sauce. Dry chicken and place in cast iron frying pan. Salt chicken cavity.  Place onion and celery inside cavity. Brush sauce on chicken. Put in 350 oven and baste chicken every 20 minutes. Cook for approximately 60 minutes or until chicken is done. You could also put some lemons inside the cavity and I think that would go nicely with the soy and honey flavors. I made a little extra of the sauce and basted a sliced acorn squash. I cooked it for about 30-40 minutes in the oven with the chicken. It was quite tasty as well but wasn't much to look at (so no pics).

Ignore that smudge of soup on the edge of the bowl I had a butternut squash sitting on the counter and some homemade creme fraiche in the fridge. I thought the two would go rather nicely together. Roasted Butternut Squash Soup 1 butternut squash, cut into 1" cubes 3 T olive oil 1 medium onion, chopped 3 sage leaves 4 sprigs thyme 1 celery stalk, diced 2 carrots, diced 2 cloves garlic, minced 1 c white wine 3 c stock - either chicken or vegetable 1 c heavy cream 4 T parsley, chopped salt/pepper Serve with Toasted pepitas  and Creme Fraiche Mix squash with 2 T olive oil and salt. Roast in a 400 preheated oven for about 30-40 minutes. Meanwhile, saute onions, sage, thyme, and salt over a low flame in a dutch oven. Cook for a good 20 minutes so that onions become golden brown (you can add a pinch of sugar to help them along). Add celery and carrots and cook until carrots and celery start to brown - about 10 minutes.  Add garlic and cook until fragrant. Add...