Lightly pound 4-8oz boneless chicken breast    Pan sear  lightly seasoned with salt and pepper chicken for 3-4 minutes with vegetable oil    In a seperate pan saute with vegetable oil –  8oz of whole button mushrooms,  and peeled pearl red onions until translucent    add one cup of merlot wine, 1/2 cup of date syrup, a half bunch of cilantro, 2 pinches of salt and 1 tsp ground black pepper    Bring to a boil and reduce to a slow simmer    Simmer until liquid content is reduced by 50%    Peel a calabaza squash and cut into 3″ cubes    coat it with 2oz of extra virgin olive oil, salt, pepper and rosemary    Place on a sheet pan in a single layer and bake in the oven at 375 for about 15 minutes or until cooked fork tender    Place the cooked squash, chicken breast on a plate and top it with the red wine reduction    Garnish with a sprig of rosemary