From the August/September 2017 issue
Serves 4


For the chicken and squash:

  • 1-1/2 pounds boneless skinless chicken breasts
  • Sea salt and black pepper, to taste
  • 2 small-medium butternut squashes, peeled, seeded, and cut into 1-inch cubes
  • 2 TBSP extra-virgin olive oil
  • 2 garlic cloves, minced

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