Feast from Fall

I have tons of delicious Fall veggies sitting around in my from my CSA share that needed to be used, so I dreamed up this dinner menu. My mother-in-law, her sister, and two friends from Norway joined us. They had never had roasted squash in lieu of potatoes before!

Menu serves 6-8

APPLE CIDER MARTINIS
(this made 6 cocktails)

6 shots vodka
juice from 1/2 orange
juice from 1 1/2 lemons
9 shots apple cider
1 shot maple syrup
garnish with orange peel and thinly sliced apples

Shake with ice in a cocktail shaker and strain into martini glasses.


FALL SLAW

1 small head red cabbage, thinly shredded
2-3 green onions, sliced
1 large crisp fall apple, in matchsticks
2 tablespoons apple cider vinegar
juice from 1/2 orange
handful of fennel leaves, chopped coarsely
a few tablespoons olive oil
salt and pepper to taste

ROASTED WINTER SQUASH

1 medium sized kobocha squash
1 butternut squash
handful fresh thyme
handful fresh parsley
hefty drizzle olive oil
salt to taste

Peel, seed, and cube squash into 1/2 inch dice. Toss with olive oil, herbs,and salt. Spread into a thin layer on 2 baking sheets. Roast at 500 degrees F for 20-30 minutes until browned.

PANCETTA, MUSHROOM, AND LEEK STUFFED CHICKEN BREAST WITH WHITE WINE CREAM SAUCE

5 large chicken breasts (about 4.5 pounds)
1/4 pound pancetta or good quality bacon
1/2 pound brown mushrooms
2 leeks
2 cloves garlic
1.5 cups light cream
1 cup white wine

Finely dice pancetta and mushrooms. Thinly slice leeks. Saute mushrooms for a few minutes to release juices and concentrate flavor. Remove from pan. Saute pancetta, then add 1/2 of the leeks. Once leeks have gone translucent, stir in the mushrooms. You don't need much if any salt since the pancetta is pretty salty. Cut pockets into the chicken breasts. It might be easier to just cut a breast in half and then cut pockets into each half. Stuff with the pancetta mixture. Brown each side of the chicken in a hot pan and then set into a large roasting pan. Saute the remaining leeks until translucent, then add garlic and whatever you have left of the stuffing mixture. Add wine and let this cook for a few minutes. Then turn down heat and add the cream. Season to taste with salt and pepper. Pour sauce over the chicken. Bake about 15-20 minutes in a 400 degree F oven until the chicken is cooked through.