Ingredients
1/2 small kabocha squash, unpeeled, seeded and cut lengthwise into 3/4-inch slices
1 small red onion, cut into wedges, root end attached
2 tablespoons extra-virgin olive oil
Kosher salt
4 skinless, boneless chicken-breast halves (4 to 5 ounces each), butterflied
Red-pepper flakes
1 tablespoon unsalted butter
16 fresh sage leaves (from about 4 sprigs)
1 cup baby spinach leaves
Preparation
Preheat oven to 425 degrees. Distribute squash and onion evenly on 2 rimmed baking sheets. Drizzle with 1 tablespoon oil, season with salt, and toss to coat. Spread in a single layer and roast until squash is tender, about 15 minutes.
Meanwhile, pound chicken to a 1/8-to-1/4-inch thickness. Season on both sides with salt and redpepper flakes. Heat a large skillet to medium-high heat. Swirl in remaining tablespoon oil, then butter. Fry sage until just crisp, about 1 minute; let drain on a paper towel.
Working in 2 batches, add chicken to pan and cook until golden and cooked through, about 1 minute on each side. Divide chicken among 4 plates and top with spinach, squash, onion, and sage.
Instead of squash and onion, go for a more traditional topping of chopped fresh tomatoes and arugula tossed in olive oil.
