Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Peel and seed 1 lb butternut squash, then cut it into 1/2-inch cubes.

2. 2.

   Thinly shred 6 oz green cabbage. Toss with the juice of 1/2 lime and 1/4 teaspoon fine sea salt; set aside as lime slaw.

3. 3.

   Slice 12 oz chicken breast into 1/2-inch strips. Toss with:

   • 3/4 teaspoon fine sea salt
   • 1 teaspoon ground cumin
   • 1 teaspoon chili powder
   • 1 tablespoon olive oil

   Set the seasoned chicken aside while the squash starts roasting.

4. 4.

   Toss the squash with 1 tablespoon olive oil, 1/2 teaspoon fine sea salt, and 1 teaspoon smoked paprika. Spread on a baking sheet and roast for 8 minutes.

5. 5.

   Spread the seasoned chicken on a second baking sheet. Put it in the oven alongside the squash and roast both for 14 minutes, turning the squash once, until the chicken reaches 165°F and the squash is tender. Rest the chicken for 3 minutes.

6. 6.

   While the chicken rests, warm 6 small corn tortillas in batches in a dry skillet over medium heat, about 30 seconds per side.

7. 7.

   Divide the chicken and squash among the warm tortillas. Top with lime slaw and serve with the remaining 1/2 lime cut into wedges.

Want more detail? See the temperature guide.