Ingredients

Directions

Note: Use whatever type of bread you want. I like ciabatta, but listen to your heart :-D Prep: 1. Soften butter 2. Preheat oven to 450 F 3. Wash and dry produce 4. Halve the squash lengthwise. Scoop out and discard pulp and seeds. Drizzle cut sides with olive oil, season with salt and pepper 5. Line two sheet pans with foil. Transfer squash to one pan, cut side down. Roast 25-30 minutes, until skin is lightly browned and flesh easily pulls away from skin. 6. Meanwhile, roughly chop shallot 7. Halve bread 8. Finely chop peppers 9. Halve tomatoes. Place in a bowl and season with salt and pepper 10. Grate cheeses, if not already grated Cook: 1. Season chicken with salt and pepper on both sides 2. In a large pan, heat 1 tsp olive oil on medium-high heat until hot 3. Add chicken. Cook 7 minutes, until browned 4. Meanwhile, place the halved bread on the other sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast for 7-9 minutes, until lightly browned and crispy 5. Flip chicken and cook for 5 more minutes 6. Evenly top with shallots and Fontina. Loosely cover pan with foil and cook 2-3 minutes, until cheese is melted and chicken is cooked through 7. Meanwhile, in a bowl, combine butter and chopped peppers. Season with salt and pepper 8. Spread pepper butter onto toasted bread, then halve crosswise on an angle 9. Use a fork to scrape the flesh of the cooked squash into a bowl, separating any clumps. Discard skins 10. Add pesto, tomatoes, arugula, and a drizzle of olive oil; season with salt and pepper. Stir to thoroughly combine 11. Serve chicken with squash and bread on the side. Garnish squash with parmesan cheese