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| 4 | Chicken breasts; skin on |
| 1 Tasse | Beer; (wheat) |
| 1 Tasse | water |
| 2 Esslöffel | salt |
| 2 | Butternut squash cut in half |
| 1 | red onion |
| 1 Esslöffel | Olive oil or pumpkin seed oil |
| 4 | cloves garlic |
| 1 Esslöffel | curry powder |
| 1 Esslöffel | parmesan |
| 1 Tasse | basmati rice |
| 1/4 Tasse | onion chopped |
| 1 Tasse | Chopped butternut squash |
| 1 Tasse | Chopped apples; (peeled) |
| 2 Esslöffel | olive oil |
| 1 Teelöffel | curry powder |
| 3 Tasse | Chicken stock or water |
| 1 Tasse | Yogurt |
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Combine beer, water and salt. Put the chicken in the curing liquid. Drain and pat dry with paper towels. Saute the chicken breast in medium pan with 1 tablespoon olive oil, skin side down 3 minutes on medium heat and additional minutes on 400 degrees in the oven. Take out, turn to meat side and let rest in pan for additional 2 minutes.
For Pumpkin Puree:
Brush sheet pan with olive oil and put all ingredients in sheet pan. Roast in oven for 25 minutes. Take out and put in blender. Blend until smooth. Put in pot and add in tablespoon grated parmesan cheese, salt and pepper to taste.
For Yogurt Rice:
Saute in pot with all ingredients except chicken stock and yogurt. After 4 minutes, add in stock, let simmer for 15 minutes. Add in yogurt right before service. Garnish with toasted pumpkin seeds and touch of balsamic vinegar (drizzle on plate).
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