This is a rather simple dish that uses plenty of seasonal vegetables and fruits that embody the season for me.
Cranberry & Chèvre Stuffed Chicken
1/2 Cup Cranberries
1/2 Tsp Fall Spice Mix
2 tsp Brown Sugar
Salt & Pepper
Roasted Butternut Squash
1/2 Butternut Squash, cut lengthwise & seeded
2 Tbsp Butter
1/2 tsp Fall Spice Mix
1/2 Stick of Cinnamon
Poached Pear with Feta Cheese & Spiced Balsamic Reduction
1 Bosc Pear
1 Cup water
2 tsp lemon juice
1 Tbsp Brown Sugar
1 tsp Fall Spice Mix
1 Tbsp Balsamic Vinegar
Some crumbled Feta
Make the Fall Spice mix: Combine a cinnamon stick, 3 cloves, 1 raw nutmeg, and 3 cardamom seeds in a grinder and turn them to dust. If larger pieces remain just run them through a fine sieve to separate them out.
Start the Squash: Preheat the oven to 400 F. In a small pan place the squash skin side down. Place the butter over the section where the seeds had been and place the cinnamon stick there as well. Dust with the spice mix. Place this in the oven.
Cranberry & Chevre: Combine the water, cranberries, sugar and spice mix over a high heat. Cook until the water is essentially evaporated off and the mix doesn't run. Let it cool a little. Mix in the chèvre until it forms a nice even creamy semi-solid mix.
Prepping the Chicken: Pound the chicken breast flat and trim any fat. lay it flat and place the cranberry & chèvre mixture on it, and then roll it shut. You can use toothpicks to help the chicken keep its shape and stay closed. Add a bit of oil to the outside of the chicken and add a dusting of salt and pepper. Remove the squash from the oven and place the chicken in the pan beside it (if the pan isn't big enough just put it in another one.) Bake for about 25 minutes.
Poach the Pears: Combine the water, lemon juice, brown sugar and spice mix over a high heat. Cut the pear into three equal sections down the center. I think leaving the stem looks good. Once the mixture comes to a boil place the pears in it for about 7 minutes or so, just long enough that they soften and absorb the flavor. The pears should be mostly submerged the entire time. Remove the pears and place on a plate to cool. Dump all but about 1/2 a cup of the mixture in the pot and then add the balsamic vinegar. Continue to heat this over a high heat until the mixture reduces by around half. Remove from heat and let it col for a minute.
Plate it: Place the feta over the pear slices and drizzle the reduction over it. Remove the chicken and squash from the pan and discard any cinnamon sticks and toothpicks you may have used.