All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Bless your weeknights with a bit of weekend magic with this meal, which brings you both ease and decadence in equal portions. Acorn squash is roasted in honey, adding a sweet warmth to its subtle nutty flavor. Simple richness comes into play with a compound butter that's a delight of herb-y lemon-y flavor melting all over the chicken. Put together, this is a meal that tastes fussy with minimum effort.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Bake the Squash
Trim ends from acorn squash and carefully halve from pole to pole. Scoop out strings and seeds. Place halves, cut side down, on cutting board and make ¾" slices across its length, creating crescents. Using your hands, coat acorn squash with honey, 1 Tbsp. olive oil, and ½ tsp. salt on prepared baking sheet. Spread into a single layer and roast until lightly caramelized on bottom, 10-14 minutes. Flip squash and roast until tender and brown, 8-12 minutes. While squash cooks, prepare ingredients.
Prepare the Ingredients
Stem and mince oregano. Mince garlic. Zest lemon, halve, and juice. Rinse chicken breasts, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Make the Compound Butter
Combine softened butter, oregano (reserve a pinch for garnish), half the garlic, 1 tsp. lemon juice (reserve 1 tsp. for garnish), ½ tsp. lemon zest, and a pinch of pepper in a small mixing bowl. Taste and add remaining garlic and zest if desired. Shape into two equal disks and refrigerate to firm. Remove from refrigerator 5 minutes before plating.
Cook the Chicken
Place a medium non-stick pan over medium heat. Add 2 tsp. olive oil and chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-6 minutes per side. Remove chicken to a plate and rest 5 minutes. Wipe pan clean and reserve.
Toast the Pine Nuts
Return pan used to cook chicken to medium heat. Place pine nuts in hot, dry pan and toast until golden brown, 1-2 minutes. Remove from pan.
Plate the Dish
Place chicken on plate and arrange squash next to chicken. Top chicken with lemon-herb compound butter and garnish squash with ½ tsp. lemon juice, pine nuts, and reserved oregano.
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