This month, we’re exploring the science of “inflammaging”—a clever term for the chronic, low-level inflammation that quietly contributes to aging and a host of health concerns. Learn how lifestyle changes and integrative strategies can help reduce this hidden driver of disease and support a more vibrant, resilient you. We’re also sharing a delicious, anti-inflammatory recipe: Chicken and Acorn Squash Stew—nourishing, simple, and perfect for spring. Let’s keep aging well, with knowledge and nourishment on our side.
Explore This Months Recipe
Chicken with Acorn Squash
Ingredients
- 2 tbsp Unsalted Butter
- 1 Brown Sugar Packed
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1/2 tsp Ground Cinnamon
- 1 1/4 tsp Kosher Salt
- 4 small Chicken Breasts
- 1/2 Large Acorn Squash
- 1 tsp Chopped Sage Plus 4-5 Leaves for Garnish
Instructions
- 1. Preheat the oven to 375 degrees.
- 2. Add butter to a small skillet. Turn the heat on medium-high. Once the butter begins to melt and brown on the edges, swirl the pan. Continue to swirl the pan until the butter turns a deep brown. Pour into a medium bowl to cool.
- 3. Once the butter has cooled slightly (about 1 minute), add brown sugar, paprika, garlic powder, cinnamon, and half of the sage to the bowl. Whisk to combine. Add the chicken breasts and use your hands to massage the rub into the breasts. Season the chicken on both sides with about 1 teaspoon of salt and a little bit of freshly cracked black pepper. Place the chicken breasts on the sheet pan.
- 4. Add the squash to the bowl you tossed the chicken in. Toss the squash with the remaining salt, sage, and black pepper. Spread the squash on the baking sheet around the chicken.
- 5. Bake until chicken is cooked through and the squash is roasted, about 30-35 minutes. Garnish with fresh sage leaves.
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