1. Turn the oven to 450 degrees and preheat.
2. To the roasting pan, add the squash and 1/2 tablespoon of oil and toss to coat.
3. Roast the squash until lightly browned which takes about 20 minutes.
4. Add the bread, pecans, cayenne pepper, thyme and 1/2 teaspoon of salt to a food processor and pulse until finely ground.
5. Transfer the mixture to a sheet of wax paper.
6. In a small bowl, whisk together the cornstarch and egg whites.
7. Transfer the squash to a bowl with the butter, syrup and remaining salt and mash until smooth.
8. Cover the bowl with aluminum foil.
9. Dip the chicken into the egg mixture then roll in the pecan mixture and evenly coat.
10. Add the remaining oil to a skillet, add the chicken and brown on all sides.
11. Place the skillet in the oven and cook until the chicken is done and golden brown.
12. Spoon the squash mixture onto serving plates and top with the chicken.
13. Serve with a dollop of horseradish sauce. |
