Seared Chicken & Farro with Honeynut Squash & Apple-Almond Relish

Seared Chicken & Farro

with Honeynut Squash & Apple-Almond Relish

45 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

In tonight’s simple, seasonal recipe, we’re roasting and mashing honeynut squash (a tender, miniature variety of butternut), before stirring it into farro. Its nutty flavor perfectly complements earthy spinach and sweet golden raisins. A delicious relish of sage, apple, and almonds tops off our chicken with herbal, fruity flavor and contrasting texture.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Roast & mash the squash:
1 Roast & mash the squash:

Place your oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the squash. Quarter lengthwise; using a spoon, scoop out and discard the pulp and seeds. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Turn to thoroughly coat. Arrange in a single layer, skin side down. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. When cool enough to handle, using a spoon, scoop the flesh into a bowl; discard the skin. Using a fork, mash to your desired consistency.

Cook the farro:
2 Cook the farro:

While the squash roasts, peel the garlic; using the flat side of your knife, smash each clove to flatten. Add the farro and garlic to the pot of boiling water. Cook, uncovered, 16 to 18 minutes, or until tender. Drain thoroughly. Set aside in a warm place.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the farro cooks, wash and dry the remaining fresh produce. Pick the sage leaves off the stems; discard the stems, then thinly slice. Core and medium dice the apple.

Make the apple relish:
4 Make the apple relish:

While the farro continues to cook, in a large pan, heat the butter on medium-high until melted. Add the sage, almonds, and apple; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the butter is lightly browned and the apple is slightly softened. (Be careful not to overcook, as the butter can burn easily.) Turn off the heat. Stir in half the vinegar and 2 tablespoons of water (be careful, as the liquid may splatter). Season with salt and pepper to taste. Transfer to a bowl. Rinse and wipe out the pan.

Cook the chicken:
5 Cook the chicken:

While the farro continues to cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.

Finish the farro & serve your dish:
6 Finish the farro & serve your dish:

Add ½ cup of water to the pan of reserved fond (be careful, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until the liquid is slightly reduced in volume. Add the cooked farro, spinach, and raisins; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the spinach has wilted. Turn off the heat. Stir in the mashed squash and remaining vinegar. (If the mixture seems dry, stir in up to ½ cup of water to achieve your desired consistency.) Season with salt and pepper to taste. Divide the finished farro and cooked chicken among 4 dishes. Top the chicken with the apple relish. Enjoy!

Tips from Home Chefs

Roast & mash the squash:
1 Roast & mash the squash:

Place your oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the squash. Quarter lengthwise; using a spoon, scoop out and discard the pulp and seeds. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Turn to thoroughly coat. Arrange in a single layer, skin side down. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. When cool enough to handle, using a spoon, scoop the flesh into a bowl; discard the skin. Using a fork, mash to your desired consistency.

2 Cook the farro:

While the squash roasts, peel the garlic; using the flat side of your knife, smash each clove to flatten. Add the farro and garlic to the pot of boiling water. Cook, uncovered, 16 to 18 minutes, or until tender. Drain thoroughly. Set aside in a warm place.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the farro cooks, wash and dry the remaining fresh produce. Pick the sage leaves off the stems; discard the stems, then thinly slice. Core and medium dice the apple.

4 Make the apple relish:

While the farro continues to cook, in a large pan, heat the butter on medium-high until melted. Add the sage, almonds, and apple; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the butter is lightly browned and the apple is slightly softened. (Be careful not to overcook, as the butter can burn easily.) Turn off the heat. Stir in half the vinegar and 2 tablespoons of water (be careful, as the liquid may splatter). Season with salt and pepper to taste. Transfer to a bowl. Rinse and wipe out the pan.

Make the apple relish:
Cook the chicken:
5 Cook the chicken:

While the farro continues to cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.

6 Finish the farro & serve your dish:

Add ½ cup of water to the pan of reserved fond (be careful, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until the liquid is slightly reduced in volume. Add the cooked farro, spinach, and raisins; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the spinach has wilted. Turn off the heat. Stir in the mashed squash and remaining vinegar. (If the mixture seems dry, stir in up to ½ cup of water to achieve your desired consistency.) Season with salt and pepper to taste. Divide the finished farro and cooked chicken among 4 dishes. Top the chicken with the apple relish. Enjoy!

Finish the farro & serve your dish:
Browse Steps
1 of 6