Dinner: Mushroom Pork Chops, Baked Butternut Squash and Risotto

I got froggy last night and made lots for dinner! 

1.5 lb Pork Chops
1 can condensed cream of mushroom soup
1 can sliced mushrooms
1/2 tsp garlic powder
1/2 tsp thyme leaves
2 tbsp dry white wine or apple juice/cider

1.  Brown the pork chops on both sides for about 5min each. 
2.  Mix the rest of the ingredients together and pour over browned porkchops.
3.  Bring to a boil; reduce heat and simmer for 45 min or until juice is clear and/or the meat thermo reads 170degrees F.
4. Serve with the mushroom gravy in the pan.

Baked Butternut Squash

1 butternut squash
1 tsp cinnamon
2 tbsp brown sugar
3 tbsp butter

1.  Preheat oven to 400degrees F.
2.  Wash and slice the butternut squash neck; cut the circular base in half remove seeds and fiber; set on cookie sheet covered with foil.
3.  Cut butter and place around on top of squash; sprinkle cinnamon and brown sugar on top of squash.
4.  Bake for 40min to an 1hr until tender (the slices should be done in 40min - I went ahead and got the rest out too...I am going to make a casserole with that part).

Risotto
Cook as directed on package.

I also had apples and pear quarters boiled in 1/2 cup water, 2tbsp honey and 3 shakes of cinnamon on the stove for 20min.