Combine beer, water, and salt in a bowl.

Place chicken breasts in the beer mixture and marinate for at least 30 minutes.

Remove chicken from the marinade and pat dry with paper towels.

Heat 1 tablespoon of extra virgin olive oil in a medium pan over medium heat.

Sear chicken breasts skin-side down for 3 minutes, then transfer to a 400°F oven for 1 minute.

Remove from oven, flip to meat side, and let rest in pan for 2 minutes.

For Pumpkin Puree: Brush a sheet pan with extra virgin olive oil.

Arrange halved butternut squash, red onion, and garlic cloves on the sheet pan.

Drizzle with remaining olive oil and sprinkle with curry powder.

Roast in a preheated oven for 25 minutes.

Remove from oven and transfer to a blender.

Blend until smooth.

Transfer puree to a pot and add Parmesan cheese, salt, and pepper to taste.

For Yogurt Rice: Sauté minced onion, butternut squash, and apples in a pot with remaining olive oil and curry powder.

Sauté for 4 minutes.

Add chicken stock and simmer for 15 minutes.

Stir in yogurt right before serving.

Garnish with toasted pumpkin seeds and a drizzle of balsamic vinegar.