FALLing In Love (AGAIN!)

Fall Spice Hash

Well, we've all just got so many wonderful fall dishes, I've decided to make it FALLing in Love EVERY weekend in October!  Why not?  This is going to be a VERY busy weekend for me.  It's RACE weekend!  Sunday morning, I'll be blessed with watching the sun rise (at least that's what I'm telling myself), and I'll be swimming, biking and running off all those wonderful calories I've been sharing with you.  The US Women's Triathlon Series will be in San Diego to benefit Ovarian and Breast Cancer.  I'm honored to be a part of it and I've recruited my 17 year-old step sister to be my cohort!
It's going to be HEALTHY fall food this weekend, as I prepare for the triathlon, so here's my Fall Spice Hash to kick us off!

Prep Time: 30 minutes / Cook Time :  30 minutes / Servings: 4

Ingredients:

• 2 large chicken breasts, cubed
• 1 medium acorn squash, peeled, seeded and chopped
• 1 red bell pepper, chopped
• 5 tbsp. olive oil
• 1/2 tsp. pumpkin pie spice
• 1/2 tsp. garlic powder
• 1 cup brown rice
• 2 cups chicken broth
• 1/4 cup sour cream
• 1 tbsp. flat leaf parsley

Steps:

1. Heat 2 tbsp. olive oil in a skillet.  Season the chicken with salt, pepper and garlic powder.  Cook on medium heat until chicken is browned and cooked through, about 10 minutes.  Remove from heat and set aside.
2. Heat an additional 2 tbsp. olive oil in the skillet.  Add the chopped acorn squash and red bell pepper.  Season with pumpkin pie spice and salt & pepper.  Cover and cook on medium low heat for 20-30 minutes, until squash is soft when pierced with a fork.  Add the chicken back in and stir until combined.
3. For the rice, heat 1 tbsp. olive oil in a medium saucepan.  Add the rice and toast on high heat for 3-4 minutes, stirring frequently.  Add the chicken broth, cover and reduce to low heat.   Let simmer for 30-40 minutes until liquid is absorbed and rice is soft.
4. To serve:  Place the brown rice on a large serving dish.  Place the hash on top of the rice.  Garnish with a dallop of sour cream on top and finish with fresh parsley.  Serve immediately.