A perfect Fall salad. Sage-roasted chicken and squash over crunchy caesar-coated romaine finished with toasted pepitas and lots of grated parm. Easy and so delicious.

INGREDIENTS – serves 2

1 acorn or delicate squash, cubed + peeled to taste
1 chicken breast, boneless skinless

1/2t salt
1/4t black pepper
1/2t garlic powder
1t fresh thyme or 1/4t dried
2T dried sage
Olive oil

1 large or 2 small heads of romaine, chopped (6-8c)
Caesar dressing, store bought or I have a great recipe here
Parmesan, measure with your heart
2-3T pepitas, toasted

INSTRUCTIONS

Preheat oven to 375°F.

Place chicken and squash on opposite ends of a large, parchment lined baking sheet.

In a small bowl, stir together salt, pepper, garlic powder, thyme and sage. Sprinkle about a teaspoon on one side of the chicken breast, drizzle a little olive oil over the top, flip and repeat for the other side. Pour the remaining spice mixture over the squash, drizzle a little olive oil over and toss to coat. Spread the squash out then roast for 30-35 minutes. Allow to cool for 15-20 minutes then shred or chop up the chicken.

Place the romaine in a large bowl. Pour on some dressing then shred a bunch of parm on top and toss until every piece is nice a coated. Arrange squash and chicken over the top then finish with pepitas and maybe some more parm.

ENJOY!