Tuesday’s dinner was a spin on what I usually call classic chicken dinner. We used rotisserie chicken that John gently warmed up in some packet chicken gravy that had the addition of sautéed mushrooms.

I steamed the butternut squash. It only took about 25 minutes. Sometimes I make it in the Instant Pot but today I was aiming for fewer pots and pans to clean up. I transferred the cooked squash into a bowl and mashed it up with a little butter and salt. I warmed it up in the microwave right before dinner.

Asparagus was $1.77 at Lucky’s California this week! These days I am always looking for good sale prices. It helps to make up for the still too expensive eggs! I cooked the asparagus in the previously used squash steaming pan in a little water until they were tender.

At the 6 o’clock position on my plate is a little blob of polenta left over from last night. It tasted good with chicken gravy too! Waste not, want not.