So other than being crazy busy with work...there are a couple other reasons cooking & blogging have fallen by the wayside for the moment... those are...

We're having a baby!!!!!look at the cute little feet!

And we bought a house!

• Put maple syrup, water, cranberries, and Thyme in a large non stick skillet. Bring to a boil.
• Reduce heat to a low simmer and cover. Simmer for ~10 minutes.
• Using a rubber spatula, mash cranberries to a nice pulpy sauce.
• Add Chicken skillet, spooning some of the sauce over top of it. Cover and cook for ~5 minutes.
• Flip chicken & spoon sauce over it, cover and cook for another ~5 minutes.
• Check you chicken, chicken needs to reach an internal temperature of 165F (or when you cut it open there is no pink flesh - this is a little hard on this dish because the cranberries can taint the meat, I recommend a good meat thermometer).
• If your chicken is not done yet continue to cook evenly on each side until the temperature is reached, the amount of time this takes will depend on the cut & thickness of the meat you use.
• While you are cooking your chicken take the butternut squash and stab a few holes in it with a knife.
• Place the whole squash in a microwaveable safe dish and microwave for approximately 10 minutes.
• Check to see if it is soft/has give to the touch, if not microwave for another few minutes (3-5 minutes)
• Cut squash in half lengthwise, carefully scoop out the seeds and discard.
• Scoop out the flesh/meat carefully and place it in a bowl.
• Add butter, salt, pepper, and thyme to taste. (I also put in a little cream cheese for creaminess, Greek yogurt works great as well in place of both butter & cream cheese)
• Mash well, heating more in the microwave as needed.
• 
  
• Serve chicken and mashed butternut squash topped with the maple cranberry sauce!