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. 9656755 Upgrade to a paid membership 50022 to unlock all instructions 11204
3. 5442655 Upgrade to a paid membership 89712 to unlock all instructions 27126
4. 3852281 Upgrade to a paid membership 11467 to unlock all instructions 38092
5. 9419165 Upgrade to a paid membership 3437 to unlock all instructions 38420
6. 2397907 Upgrade to a paid membership 32200 to unlock all instructions 94607
7. 4224146 Upgrade to a paid membership 63079 to unlock all instructions 46144
8. 6675667 Upgrade to a paid membership 56139 to unlock all instructions 35755
9. 9562854 Upgrade to a paid membership 69796 to unlock all instructions 76450

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. 894242 Upgrade to a paid membership 39388 to unlock all instructions 20848
3. 3252497 Upgrade to a paid membership 69222 to unlock all instructions 83106
4. 9610374 Upgrade to a paid membership 15787 to unlock all instructions 25323
5. 6356118 Upgrade to a paid membership 85357 to unlock all instructions 74427
6. 7724395 Upgrade to a paid membership 76076 to unlock all instructions 30367

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.