Butternut Squash Chicken Mash Taken Up a Notch

Here's a recipe that I would definitely make again - with a couple of minor changes.  I found the original recipe for the Butternut Squash Chicken Mash on Pinterest from Paleo at Home.  I followed the recipe almost closely, except for using shredded kale and Brussels sprouts instead of spinach because that is what I had on hand.  And except for the "magic" I added which I think took the mash over the top (Paleo Grandad gave it four bacon strips). Next time, instead of cutting up and baking fresh butternut squash, I will use the organic frozen butternut squash I get at Save-On for $3.99 a bag - it is worth it to me to save time (and work).

Friday night dinner - always a challenge as it is the end of a work week and I want something tasty and that doesn't take too long to put together.

I had thawed some chicken legs and threw together a quick tequila lime marinade before I left for work, put it all together in a plastic zip bag and left it to marinate until I got home about 4:30 p.m.  I prepared the Kale Salad first (as the vinaigrette softens the kale and seems to make easier to digest), while pre-heating the oven.  The drained chicken legs went into the oven on a foil-covered baking sheet.