Leftover curry, or quick fish, with roasted butternut.

• Cooked chicken — 7 oz (leftover curry (or ~6 oz fresh fish))
• Butternut squash — ⅓ cup
• Garlic-infused olive oil — 1 Tbsp
• Lemon
• Sea salt

1. Roast the butternut at 425°F (220°C) ~20 minutes.
2. Reheat the curry, or pan-cook the fish 3 minutes then flip 2–3 minutes until it flakes.
3. Plate with the butternut and lemon.

Thai coconut-fish-curry method per Feasting at Home: gentle simmer, poach 5–7 min, lime to finish; onion/garlic-free.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.