Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Heat the oven to 425°F. Peel and seed 1 small butternut squash, about 1 1/2 lb whole, and cut the resulting 1 lb flesh into 3/4-inch cubes.

2. 2.

   Pat 12 oz boneless skinless chicken thighs dry. Season with 3/4 teaspoon fine sea salt and 1/4 teaspoon ground black pepper; let stand while you prepare the vegetables.

3. 3.

   Remove tough stems from 4 oz kale and thinly slice the leaves. Core and thinly slice 1 medium Fuji apple. Peel and finely grate 1 garlic clove.

4. 4.

   Spread the squash on a large rimmed baking sheet and toss with:

   • 1 tablespoon olive oil
   • 3/4 teaspoon fine sea salt
   • 1/4 teaspoon ground black pepper

   Roast for 10 minutes.

5. 5.

   Meanwhile, rinse 1/2 cup dry quinoa in a fine-mesh sieve. Put it in a small saucepan with 1 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover and reduce to low. Simmer for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.

6. 6.

   Turn the squash and move it to one side of the baking sheet, keeping it in a single layer. Coat the seasoned chicken with 1/2 tablespoon olive oil and place it on the cleared side. Roast for another 18–22 minutes, until the squash is browned and tender and the chicken reaches 175°F. Transfer the chicken to a clean board and rest for 5 minutes.

7. 7.

   While the chicken roasts, whisk the grated garlic into a serving bowl with:

   • 2 tablespoons apple cider vinegar
   • 1 teaspoon Dijon mustard
   • 1/2 tablespoon olive oil
   • 1/4 teaspoon fine sea salt

   Add the sliced kale and massage for 1 minute until softened. Fold in the sliced apple.

8. 8.

   Slice the rested chicken. Divide the quinoa between two bowls, add the roasted squash and kale-apple mixture, and arrange the chicken over the top. Spoon any dressing left in the serving bowl over both portions.

Want more detail? See the temperature guide.