Tasting Notes

Dinner for two.

A great, delicious, dinner – a sum of all its great flavours.

Pan-fried chicken breasts, kissed with some lemon, butter. The pasta bathed in butter, grated cheese added.

The squash roasted, puréed, with a hint of real maple syrup.

The salad, a bit tart, cutting through the richness of the main dish.

What You Need

1 pound chicken breast.

Parpadelle pasta for two.

5 tablespoons butter.

1 acorn squash.

2 small cucumbers.

1 large chunk of Parmigiano-Reggiano cheese.

2 tablespoons olive oil.

2 tablespoons white wine vinegar.

Salt and pepper.

4 tablespoons real maple syrup.

Parchment paper.

Six capers.


1 medium-sized frying pan.

1 medium-sized pot.

1 grater.

1 cereal bowl.

1 medium bowl.

1 pastry brush.

1 handheld blender.

1 small baking sheet, covered with enough parchment paper.

Using your grater, grate enough cheese to make 3/4 of a cup.


Cut your cucumber into medium slices, add to a small bowl, then add your olive oil and vinegar, mix well and season with salt and pepper to taste. Set aside.

Add the maple syrup, 2 tablespoons of butter, to the cereal bowl. Mix well, set aside. There will be some of the mixture left, reserve for later use.

Set your oven to 400 degrees Fahrenheit.

Take your acorn squash, cut into half, scooping out all the seeds.

With your pastry brush, brush the butter, maple leaf syrup mixture all over the acorn squash, then add to the baking pan and cook for 35 minutes or so, until it is nice and soft. You can test it with a fork to see whether it’s done.

Once done, take the squash out, letting it cool and then remove the skin, cutting the squash into small chunks. Place into your medium-sized bowl and use your blender to purée the squash, once done add the remaining butter, maple syrup, mixture, blend, then taste and adjust the taste, adding more salt and pepper, if needed.

Take your pot, fill up half with water, add salt, bring to a boil.

Then add your pasta – cook for 10 to 12 minutes.

Once done drain, making sure you take out 3/4 cup of the pasta water in a measuring cup and setting aside. Once the pasta is drained, return to the pot and add your pasta water. Then add your grated cheese, the 3 tablespoons butter, mix well. Then cover your pot so the pasta stays warm.

Heat your butter in your frying pan on low heat.

Add your chicken breast and cook for about 6 to 8 minutes, each side. Once a minute is left, add your capers and squeeze some lemon juice over the chicken. Mix well.

You are now ready to plate.