We’re serving up a fresh batch of second chances with Season 2 of the heartfelt series Bake and Make Up! Each episode of the sweet series reunites a once inseperable twosome, from friends and lovers to siblings and coworkers, who have either lost touch or parted ways and sees them mend their relationship while working together on a recipe meaningful to their shared past. Watch Season 2 Mondays, September 2 to 30 at 9pm ET / 6pm PT.

In Episode 3, we meet highschool track stars, Olive & Joy, who met when they dated two boys who were best friends. The duo who once got each other through everything, began to fail each other. Can remaking a dish they hilariously botched in their youth, a Chicken Curry with Roasted Squash and Wild Rice, bring the high school besties back into each other’s lives before it’s too late?

Take a look at the recipe below!

ROASTED CURRIED CHICKEN WITH ROASTED SQUASH AND WILD RICE

Curry Rub

1 tablespoon dried chilli flakes

1 tablespoon cumin seed

1/2 tablespoon coriander seed

1 teaspoon yellow mustard seed

1/2 tablespoon ground cloves

1/2 teaspoon ground pepper

1/2 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1 tablespoon fresh ginger, grated

1 garlic clove, grated

3 tablespoons lime juice, with lime rinds reserved

1/2 cup vegetable oil

Roast Chicken

1 onion, skin-on, cut into eighths

1 (5-6 lb.) whole chicken

4 sprigs fresh thyme

1 cup coconut milk

Olive oil

Roasted Butternut Squash

1 medium butternut squash

2 tablespoons coconut oil

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1 teaspoon fresh thyme

Salt & pepper

Wild Rice

1 3/4 cup water

1/2 teaspoon salt

1 cup wild rice

Instructions

Curry Rub and Roast Chicken

1. Preheat the oven to 425 degrees Fahrenheit.
2. In a small sauté pan, add the chilli flakes, cumin seed, coriander seed, mustard seed. Toast gently over medium high heat, stirring constantly to prevent spices from burning. Once the spices are toasted and fragrant, remove from heat and transfer spices to the mortar. Let cool for 1 minute.
3. Using the pestle, mix and crush spices very well to release their oils.
4. Add ground cloves, ground pepper, ground allspice, ground cinnamon to the mortar and mix well. Transfer spices to a medium bowl.
5. Stir in grated ginger, grated garlic, and lime juice. Mix very well.
6. A couple of tablespoons at a time, add the vegetable oil to the mixture to form a moderately loose paste, mixing thoroughly between additions.
7. In a large roasting pan, add six of the onion wedges. Lay chicken on top. Stuff remaining onion wedges into the chicken cavity along with reserved lime rinds and thyme.
8. Generously sprinkle the chicken with salt and pepper. Brush the curry paste over the chicken, to coat.
9. Transfer chicken to the oven to roast for 1 1/2 hours, or until juices run clear.

Roasted Butternut Squash

1. While the chicken roasts, prepare the squash. With a sharp knife, trim off the ends of the squash and cut in half lengthwise. Using a spoon, scoop out the seeds and strongly flesh. Discard.
2. Lay one half of the squash, cut side down, on a cutting board and peel off skin using a peeler. Repeat with the other half.
3. Once squash is peeled, use a sharp knife to cut squash into 1/2-inch square pieces.
4. Transfer squash to a large bowl. Drizzle with 2 tablespoons of coconut oil and sprinkle with allspice, nutmeg, thyme, and salt and pepper. Mix well.
5. Spread squash cubes in a single layer onto baking sheets, being careful that cubes do not overlap.
6. Place squash in the oven with the roasting chicken. Roast for 15 minutes.
7. Remove pans from the oven, turn cubes with a spatula, and return to the oven, switching the pan’s positions on the upper and lower racks.
8. Continue to bake until squash is tender, about 10 to 15 additional minutes.

Wild Rice

1. While squash roasts, bring water and salt to a boil in a medium pot. Add rice and return to a simmer.
2. Reduce heat, cover, and cook until tender and most of the water has been absorbed, about 35 to 45 minutes.

Roast Chicken (continued…)

1. Once chicken is done roasting and juices run clear, remove from the oven and transfer chicken to a clean cutting board. Cover with foil to rest for approximately 15 minutes.
2. While the chicken rests, ladle all juices from the bottom of the roasting pan into a small saucepan and bring to a simmer.
3. Add coconut milk and bring back to a simmer, stirring gently until reduced slightly (about 3 to 4 minutes).
4. Season with salt, pepper, and additional chilli flakes, as desired.

Assembly

1. Remove squash from the oven.
2. Drain any additional water from the rice.
3. Carve chicken and serve topped with pan juices. Plate with roasted squash and wild rice.