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. 6991537 Upgrade to a paid membership 61720 to unlock all instructions 8040
3. 907134 Upgrade to a paid membership 1455 to unlock all instructions 22090
4. 9076463 Upgrade to a paid membership 77844 to unlock all instructions 99216
5. 8811954 Upgrade to a paid membership 51133 to unlock all instructions 93056
6. 7682305 Upgrade to a paid membership 59834 to unlock all instructions 86511
7. 9640892 Upgrade to a paid membership 49641 to unlock all instructions 74399
8. 2495409 Upgrade to a paid membership 26177 to unlock all instructions 53844
9. 5468173 Upgrade to a paid membership 56265 to unlock all instructions 69712

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. 565096 Upgrade to a paid membership 27187 to unlock all instructions 32747
3. 7366890 Upgrade to a paid membership 30606 to unlock all instructions 50141
4. 1963485 Upgrade to a paid membership 2822 to unlock all instructions 12378
5. 9720579 Upgrade to a paid membership 72777 to unlock all instructions 61729
6. 1115117 Upgrade to a paid membership 82723 to unlock all instructions 74673

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.