Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Peel and seed 1 small butternut squash, about 1½ pounds whole, and cut 1 pound of flesh into ½-inch cubes. Peel 1 small yellow onion, about 6 ounces, and cut into ½-inch wedges.

2. 2.

   On a large rimmed baking sheet, toss the prepared squash and onion with:

   • 1 tablespoon olive oil
   • ½ teaspoon ground cumin
   • ½ teaspoon sweet paprika
   • ¼ teaspoon ground cinnamon
   • 1 teaspoon fine sea salt

   Spread into a single layer. Roast for 25–30 minutes, turning after 15 minutes, until tender and browned at the edges.

3. 3.

   While the vegetables roast, cut 12 ounces boneless skinless chicken breast into ¾-inch-thick strips and mince 2 garlic cloves. Toss the chicken with:

   • ¾ teaspoon fine sea salt
   • ½ teaspoon ground cumin
   • ½ teaspoon sweet paprika
   • ¼ teaspoon ground black pepper
   • The minced garlic

   Let the seasoned chicken stand while you start the quinoa.

4. 4.

   Rinse ½ cup dry quinoa in a fine-mesh strainer. Put it in a small saucepan with 1 cup water and ⅛ teaspoon fine sea salt. Bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes, until the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes.

5. 5.

   While the quinoa simmers, heat ½ tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken in one layer and cook for 6–8 minutes, turning occasionally, until golden and the thickest pieces reach 165°F. Transfer to a plate and rest for 3 minutes.

6. 6.

   Finely grate 1 teaspoon zest and squeeze 2 tablespoons juice from 1 lemon. Fluff the cooked quinoa and fold in the lemon zest and juice.

7. 7.

   Divide the lemon quinoa between two bowls. Arrange the roasted squash and onion alongside the chicken, spoon any resting juices over the chicken, and serve.

Want more detail? See the temperature guide.