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Butternut and Creamy Chicken Hotpot
Butternut and Creamy Chicken Hotpot
Butternut Squash is a very versatile vegetable. It is delicious roasted in olive oil alongside root vegetables with fresh herbs and garlic. It also makes lovely soup. The following recipe is a favourite of ours:-
1-2 tablespoons olive oil 4 chicken portions cut into pieces 2 tablespoons plain flour ½ butternut squash, peeled, deseeded and cut into chunks 2 leeks, washed and thickly sliced 500-750 ml chicken stock 50g pearl barley (opt) 100g soft cheese Chopped parsley to garnish
Heat the oil in a large pan. Dust chicken pieces in flour and brown in hot oil for 4-5 minutes. Add squash and leeks and cook for another 2-3 minutes. Pour in hot stock to cover and add the barley. Bring to the boil, then cover and simmer for about 45 minutes until sauce has reduced and barley is tender. Stir in cheese, mix until melted. Add parsley and season. Serve with mashed potatoes and green beans. Delicious!
½ butternut squash peeled, seeds removed ½ onion, sliced 1 clove garlic, chopped 2 tbsp olive oil 10 floz water, boiling 1 chicken stock cube 1 tbsp greek yoghurt or crème fraiche
Dice the peeled squash and sauté in oil with the onion and garlic for 3-4 minutes. Add the stock and simmer for 10-12 minutes until the squash is tender. Blend the soup. Season and serve with a dollop of yoghurt or creme fraiche. For a creamier taste substitute ½ the water with milk.
Butternut squash also makes a lovely baby purée.
1 butternut squash 1 teaspoon of olive oil
Cut up the butternut and roast coated in the olive oil for about 30 mins at a medium temperature. When soft purée leave to cool & place in ice cube tray until you are ready to use. Can be frozen for 3 months.
Alternatively you can steam the butternut squash.
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