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An Autumn Supper

An Autumn Supper


This warm, enticing supper will have them asking for it again and again.




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Some tricks of the trade for this meal plan:
Cooking the butternut squash right in the same pan with the chicken gives it an intense, rich flavor.
Trim the fennel bulb of its green fronds. Cut the core from the bottom of the bulb and then shred it with a very sharp knife, in a food processor, or on a box grater.
The cornbread is a soft, Southern-style pan bread, made rich and creamy by the addition of canned cream corn and sour cream. Don't be surprised if you almost have to scoop it from the pan. It will not be dry and crumbly, like some cornbreads.


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Roast Chicken with Butternut Squash
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Fennel and Red Onion Salad with Parmesan
Crisp raw fennel, pungent onion, and a sprightly lemon and orange dressing make for a delectable salad. A food processor with a slicing attachment cuts the fennel in no time.



Cornbread Davis
This is a soft cornbread!


 
  








 
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