Butternut Squash with Rosemary Chicken

I'm a fan of butternut squash - not gonna lie. This one was easy and pretty yummy I thought. 

From the kitchen of:  Internet (found by Katie)

INGREDIENTS:

• 3 lb butternut squash (peeled and seeded)

• 1 lb chicken thighs, browned (optional - keeps in flavor better). I used non-browned chicken breast.

• 1 Tbs olive oil

• 1 large onion

• 1 C cream of chicken soup (homemade... I just used a whole can of store bought).

• 1 Tbs rosemary, minced (fresh... I used dried)

• `1 Tbs sea salt (this gets expensive if you include airfare) - I did about half this amount since you can always add more salt... didn't need to.

• Grated Parmesan for serving

INSTRUCTIONS:

1. Cube squash into 1.5 in. cubes - small cubes will disintegrate - so if you want it to be a thick stew, then do smaller cubes, if you want chunks of squash do bigger cubes. 

2. Cut the onion and throw everything into the crock pot.

3. Brown the chicken in the oil if you're going to on medium-high heat for just a minute. 

4. Put chicken in the crock pot.

5. Pour the cream of chicken soup on top and sprinkle with the salt and rosemary.

6. Put the lid on and cook for 8 hours on low.

7. Serve and top with Parmesan.

MAKES: 5 servings? Just guessing...