Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a small bowl, whisk together coriander, ginger, and cinnamon.
2. 78091 Upgrade to a paid membership 95270 to unlock all instructions 50216
3. 3747658 Upgrade to a paid membership 11430 to unlock all instructions 30963
4. 4294025 Upgrade to a paid membership 10517 to unlock all instructions 7887
5. 2039859 Upgrade to a paid membership 89137 to unlock all instructions 74955
6. 7160002 Upgrade to a paid membership 93961 to unlock all instructions 90056
7. 9265364 Upgrade to a paid membership 42453 to unlock all instructions 7673
8. 7110642 Upgrade to a paid membership 54094 to unlock all instructions 46433
9. 6740485 Upgrade to a paid membership 91907 to unlock all instructions 76442

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 3409473 Upgrade to a paid membership 36490 to unlock all instructions 66291
3. 7644116 Upgrade to a paid membership 64366 to unlock all instructions 88893
4. 8107458 Upgrade to a paid membership 34109 to unlock all instructions 80066
5. 379944 Upgrade to a paid membership 26639 to unlock all instructions 35064
6. 3314949 Upgrade to a paid membership 1554 to unlock all instructions 65519

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a small bowl, whisk together coriander, ginger, and cinnamon.
2. In a large bowl, toss together butternut and acorn squash and coconut oil #1. Sprinkle with salt, pepper, and half of the spice mixture and toss again to coat.
3. Pour onto a rimmed baking sheet and bake at 425 degrees for 25-30 minutes or until fork tender.
4. Meanwhile, heat 1 Tablespoon coconut oil in a large sauté pan over medium heat.
5. Season chicken with the remaining half of the spice mixture, salt, and pepper.
6. Cook chicken 5-7 minutes and then turn. Cook another 5-7 minutes or until cooked through completely. Remove to a plate and cover.
7. Heat coconut oil #2 in the same pan.
8. Add kale and season with garlic powder, salt, and pepper. Sauté 3-4 minutes until wilted.
9. Remove squash from the oven and add to the sauté pan. Toss to combine.
10. Plate portions of kale and squash and top with chicken.