At The Ferne Table, recipes are rituals—a way to slow down and gather. This autumn dinner pairs roasted squash, garlic-herb chicken, and a bitter-greens salad with lemon. It’s humble, golden, and deeply satisfying.
Ingredients
Roasted Squash
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2 small delicata or 1 medium kabocha squash, seeded, sliced 1–2 cm
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2 tbsp olive oil
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1 tsp kosher salt, black pepper
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1 tsp maple syrup (optional)
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½ tsp chili flakes (optional)
Garlic-Herb Chicken
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4 bone-in, skin-on chicken thighs
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2 tbsp olive oil
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3 cloves garlic, finely grated
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1 tbsp fresh thyme (or rosemary), chopped
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1 tsp lemon zest
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1 tsp kosher salt, black pepper
Bitter-Greens Salad
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4 cups mixed bitter greens (radicchio, endive, arugula)
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1 small fennel bulb, shaved (optional)
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1 tbsp lemon juice
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2 tbsp olive oil
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Pinch of salt, pepper
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Shaved parmesan (optional)
Method
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Heat oven to 425°F / 220°C. Line two trays with parchment.
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Toss squash with oil, salt, pepper (maple + chili optional). Spread on Tray A.
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Mix oil, garlic, thyme, lemon zest, salt, pepper. Rub over chicken. Place skin-side up on Tray B.
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Roast both trays 20 min, rotate, then roast 20–25 min more until squash is caramelized and chicken is crisp (internal 165°F / 74°C).
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Toss salad: greens (and fennel) with lemon juice, olive oil, salt, pepper; finish with parmesan.
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Rest chicken 5 min. Plate with squash and a mound of greens; finish with a squeeze of lemon.
Notes & Variations
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Vegetarian: Swap chicken for roasted mushrooms or crispy halloumi; add toasted hazelnuts.
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Herbs: Thyme, rosemary, or sage all work.
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Greens: Mix in little gems if you prefer less bitterness.
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Make-ahead: Roast squash earlier; reheat at 350°F / 175°C for 10 minutes.
Pairing & Serving
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Wine: Pinot Noir or a mineral white like Vermentino.
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At the table: Linen cloth, one candle, low playlist, phones away.
Storage
Refrigerate components separately up to 3 days. Reheat chicken and squash at 350°F / 175°C until warm; dress salad fresh.