Spread the butternut squash on the pan, leaving space for 2 chicken breasts in the center
Mix 2 ounces of Thai red curry paste with 2 tablespoons olive oil and 2 tablespoons of melted butter
Spoon a little less than half over the chicken breasts and spread evenly all over the chicken
Pour the rest over the butternut squash and toss to coat
Roast the butternut squash for 30 min
Turn the heat down to 350 degrees F
Place the marinated chicken breasts on the pan with the squash and continue to roast for 35 min (the internal temperature should read 165F)
When the cooking time is almost complete, assemble the salad
Toss some torn mint, cilantro, and your preferred salad mix into a bowl with 1 small thinly sliced red onion
In a separate bowl, whisk together the juice of 1 lime, 1 tablespoon rice vinegar, 1 teaspoon fish sauce, 1 tablespoon honey, 1 minced garlic clove, and ⅓ cup mild-flavored oil until it’s emulsified into a salad dressing
Season with salt to taste
Shred the chicken, and toss it with butternut squash, greens, and dressing for a warm Thai chicken salad
You can also simply enjoy the butternut squash and chicken with some hearty sauteed fall greens like kale or collards on the side!
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