From the August/September 2017 issue
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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