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Prep
Difficulty
Easy
Time
Estimate
over 1 hour
Soak the polenta. Toss the squash in the oven. Prepare the chicken and start to roast. Bring broth to a simmer for the polenta. Quarter the tomatoes and spread on a baking sheet. Place in the oven below or alongside the chicken, roast at the same temperature as the chicken. Add the soaked polenta to the broth. Stir periodically. Make the dressing. Massage the kale. Puree the squash and finish the polenta. Toss the salad. Allow the chicken to rest and serve altogether.
Half squash, half polenta, spiced up for the perfect starchy side. The dairy is optional, but oh so tasty in this dish if you like it. To make your winter squash puree from a whole fresh from the earth squash, follow this recipe.
There is something quite satisfying in roasting a whole chicken. The preparation and work is minimal and then this golden, crusted bird appears after about an hour of cooking away. While buying one of the rotissere chickens from the store is a tad easier, when you roast your own you know exactly what ingredients went into it. The most important tool you need is a thermometer. Buy one. You will not regret this less than $10 purchase.
Bitter kale is tossed with piping hot oven roasted tomatoes causing the greens to wilt without being cooked.
