Oven roasted Brown Sugar Chicken with butternut Squash Ravioli

Okay, I quickly halved and steamed my brussels sprouts until they were half done and then set aside.

I marinated my chicken breasts overnight. Then I placed two in an aluminum foiled lined pan, lightly oiled, under the broiler for 4 minutes on one side and about five on the other. 

Separately I cooked my fresh butternut squash raviolis, strained the ravioli water back into the pan and let the raviolis sit in luke warm water with a little bit of butter. I then made a balsamic and real maple syrup and garlic ginger sauce using the pasta water. The pasta water has some starch in it so it holds and reduces very nicely. 

Once the chicken was finished, I set aside to cook but ket my broiler on and on an aluminum foil lined pan, I tossed in my brussels sprouts with some olive oil, salt and pepper until they were just crispy. On the other half of the pan, I put a few pieces of bacon.

I plated the brussels sprouts, the the raviolis, topped the raviolis with the sauce, plated the chicken and then garnished with the crispy bacon.

This was one of the most well-balanced fall meals you can have other than steak and potatoes. Seriously, it's everything a a simple pallet wants, it's just prettier and is more complex in the waves of tastes.