Moroccan Chicken With Kale And Roasted Squash

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1 large acorn squash (about 2 pounds)—halved, seeded, and sliced 1/2 inch thick

3 tablespoons olive oil

kosher salt and black pepper

4 6-ounce boneless, skinless chicken breasts

1/2 teaspoon ground coriander

1/4 teaspoon ground ginger

1/8 teaspoon ground cinnamon

1 bunch kale, thick stems removed and leaves torn (about 6 cups)

1 cup pitted prunes, halved

2 cloves garlic, chopped

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