Chicken and squash gratin

Serves: 4
Preparation time: 10 minutes
Cooking time: 35-40minutes

Chicken and squash gratin HRIngredients:

1 (600g) butternut squash, washed
450g (1lb) baby new potatoes
2 small red onions, sliced
1 red pepper, deseeded and chopped
4 chicken breast fillets, diced
2 tbsp olive oil
1 (200ml/7floz) carton crème fraiche
1 x 85g bag watercress, roughly chopped
1 clove garlic, crushed
75g (3oz) Gruyère cheese, grated
salt and freshly ground black pepper

Method:

1 Preheat the oven to 220°C/R6. Halve the butternut squash and scoop out the seeds; cut into large chunks. Place in a roasting tin with the new potatoes, onions, peppers and diced chicken. Add the olive oil and toss well to mix. Roast for 20-25 minutes or until the vegetables are just tender.

2 Stir the crème fraiche, watercress, garlic and half the cheese into the mixture. Season to taste. Spoon into a large ovenproof dish or four individual dishes and sprinkle with the remaining cheese. Bake for 10-15 minutes or until the top is golden. Serve with watercress salad.

Recipe and image courtesy of www.watercress.co.uk

 

Leave a Reply

Please login or register to leave a comment.

Please wait while we process your request.

Do not refresh or close your window at any time.