• If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).

Make the Crispy Oven-Baked Kabocha Squash Fries.

• Use this recipe.

Once the fries are baking in the oven, make 1/2 batch of Honey Mustard.

• Make a 1/2 batch of this recipe.
• When done, set the Honey Mustard aside in the fridge until you're ready to use it.

Cube the raw cheese and chop the apples.

• Cut the raw cheese into cubes or slivers (whatever you prefer) and chop the apples.
• Set the cheese pieces and apple slices aside in the fridge.

Make the chicken thighs and bacon.

• Chop up the bacon into thin slivers (like 1/4 inch x 1 inch).
• In your cooking pan, cook the bacon at medium heat.
• Once the bacon is cooked to your liking, remove it from the pan and place it on a plate to cool.
• Using kitchen shears, cut the chicken thighs into small pieces.
• Add the chicken thighs to the pan with the bacon fat.
• Cook the chicken thighs in the bacon fat at medium-high heat until browned. Salt to taste.
• Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
• Set the cooked chicken thighs aside to rest and cool.

When the fries are done baking, put it all together.

• On a large plate or in a large serving bowl, place the Kabocha Squash Fries.
• On top of the bed of kabocha squash fries, arrange the cooked chicken thighs, bacon pieces, cheese cubes, and apple slivers. Drizzle with Honey Mustard.
• Enjoy! Leftovers can be stored in an airtight container in the fridge for 2-3 days.