Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Peel and seed 1 small butternut squash, about 1 1/2 pounds whole, and cut the flesh into 1/2-inch cubes; you should have about 1 pound. Wipe 8 ounces white mushrooms clean and quarter them. Finely chop 2 tablespoons fresh sage leaves and mince 2 garlic cloves.

2. 2.

   Pat 10 ounces boneless skinless chicken breast dry. Cut into two cutlets of even thickness, about 3/4 inch, and season all over with 3/4 teaspoon Morton kosher salt flakes. Set aside while you start the farro.

3. 3.

   Rinse 3/4 cup dry farro. Combine it with 4 cups water and 1/4 teaspoon Morton kosher salt flakes in a saucepan. Bring to a boil, then simmer uncovered until pleasantly chewy, about 25–35 minutes, following the package timing. Reserve 1/4 cup cooking water, then drain.

4. 4.

   On a large rimmed baking sheet, toss together the following ingredients, then spread into a single layer:

   • Prepared squash cubes and quartered mushrooms
   • 1 tablespoon olive oil
   • 1 teaspoon Morton kosher salt flakes
   • 1/4 teaspoon black pepper

   Roast for 15 minutes.

5. 5.

   In a small bowl, combine the following to make a sage-garlic oil:

   • 1 tablespoon olive oil
   • 2 tablespoons finely chopped sage
   • 2 minced garlic cloves
   • 1/4 teaspoon black pepper

   Brush half of the sage-garlic oil over the seasoned chicken.

6. 6.

   After the vegetables have roasted for 15 minutes, turn them and toss with the other half of the sage-garlic oil and 1/2 teaspoon Morton kosher salt flakes. Place the chicken on a separate small baking sheet and put it in the oven. Continue roasting both sheets for 12–16 minutes, until the vegetables are tender and browned and the chicken reaches 165°F. Rest the chicken for 5 minutes, then slice across the grain.

7. 7.

   Toss the drained farro with the roasted vegetables, their pan juices and 2 teaspoons red wine vinegar. Add reserved farro cooking water, 1 tablespoon at a time, only if needed to moisten. Divide between two shallow bowls and arrange the sliced chicken over the top.

Want more detail? See the temperature guide.