Add 1st listed blueberries, balsamic, honey and sambal.
Simmer 5 minutes.
Allow to cool and transfer to a blender or use immersion blender to blend until smooth.
Add 2nd listed blueberries, remove from heat.Adjust seasoning with salt and pepper.
Preheat oven to 400F.
Drizzle both sides of acorn squash with light coating of oil.
Season with salt, pepper, chipotle powder and brown sugar (less chipotle than other spices).
Roast 30-45 minutes in oven, cut side down on foil lined sheet tray until squash is tender.
Charred peppers and zucchini
In a large sauté pan, heat oil over medium high heat.
Add peppers and zucchini, season and allow to char on each side, 2-3 minutes on each side.
Add garlic and toss to combine, careful not to burn.
Preheat grill to medium high.
Lightly coat chicken with oil, season with salt and pepper.
Grill chicken breasts on each side for 4-5 minutes, until internal temperature has reached 160F.
Remove and cover with foil, allow to rest for 5 minutes.
Place one half acorn squash on plate and spoon peppers and zucchini inside of squash.
Slice grilled chicken, put on plate and spoon 2-3 oz. of sauce over the top (make sure to get a spoonful of blueberries). Enjoy!
Chef Sam Blackburn
Sam Blackburn CEC, CCA, CDM / CFPP works for the Healthcare Operational Excellence Team for Sodexo North America where he gets to travel the country assisting in Culinary Operational Needs at various healthcare facilities. Influenced by his great grandmother who was an excellent cook, he knew by age 15 that he wanted to be a chef and loves to try new things in the kitchen. With over 16 years of experience, he relishes the opportunity to be able to really dig into the ever-changing landscape of the culinary scene right now. The most important thing to Chef Sam is the continual quest to learn something new every day.