I began by hacking apart a large butternut squash -- I think we're a bit out of season, so it was harder than I remember in the past -- and cubing it. I then sauteed onion and garlic in some olive oil until translucent and added the squash. I continued on medium-high heat until all was fairly soft.
Meanwhile, I cut a package of Free Bird chicken breasts into big chunks, 3 or 4 per piece. I browned these in a large pan, adding a little salt and a half a package of chipotle rub from the inimitable Salem Spice.
Fernanda's more visually appealing original version, ready for a cookbook cover.