Pumpkin Chicken Feast For Two

Dig in to fall flavors with this chef-made, ready-to-eat dinner for two, featuring earthy-sweet pumpkin in every bite! We start the meal with chicken breasts, marinated for hours in olive oil, sage, rosemary, onion, and garlic to impart deep savory flavor. Then, they’re expertly fire-grilled and finished in the oven until tender and juicy. They’re served with a pumpkin honey mustard, which delivers sweet and tangy notes to the chicken. We’re also serving a creamy risotto to warm up your autumn evenings. Arborio rice is simmered with chicken stock, white wine, onions, and garlic until tender. Then, we stir in a flavorful pumpkin purée, butter, and Parmesan, and top it with roasted butternut squash and candied maple cinnamon walnuts. You’ll also find Brussels sprouts that are roasted with garlic oil, sage, rosemary, thyme, and balsamic vinegar, and finished with bacon and a dollop of herbed brown butter. And because no meal is complete without dessert, there’s autumn-inspired cheesecake. The filling combines pumpkin, cinnamon, allspice, and ginger with cream cheese, sour cream, brown butter, eggs, and coconut sugar, which is then poured into a vanilla almond flour crust. It’s garnished with toasted pumpkin seeds, and then baked until creamy and luscious.