Serves 4 depending on the size of the squash. A great one pot and a seasonal gluten free meal. Leave out the chicken if you would like it vegetarian.
Ingredients
- 2 butternut squashes
- 2 large leeks, washed and chopped
- 2 teaspoon fennel seeds
- 2 chicken breasts, diced small
- 150ml double cream
- Olive oil and a knob of butter
- Sea salt and freshly ground black pepper
Method
- Preheat the oven to 190C / ESSE dial reading low end of HOT.
- Halve the squash lengthways and place cut side up on a baking tray and roast for about 50 minutes (depending on the size) until tender.
- Fry the chopped leeks with a little oil and butter in a pan for a couple of minutes until softened.
- Then add the fennel seeds and season well then transfer to a bowl.
- Fry the chicken in the same pan with a little oil and cook for about 4 mins until cooked through, then add the cream to the pan.
- Bring to the boil and simmer for a couple of minutes. Then add to the leeks.
- When the squash are cooked, with a knife cut around the edge about 1 cm from the skin, remove the seeds with a spoon and scoop out the flesh.
- Place with the leeks and chicken and give it a good mix. Taste for seasoning and spoon this mixture back into the squash shells and return to the oven until piping hot. Or you can prepare ahead of time and leave them in the fridge overnight and reheat when required.
Recipe provided by Philippa Vine of Bluebell Farmhouse Kitchen in East Sussex. Philippa is a cookery demonstrator with her own professional kitchen featuring a selection of British made ESSE range cookers. As a chef Philippa is a passionate advocate of local seasonal produce and what delicious dishes they can produce. She is keen to share with the general public what a dedicated community of small independent farmers and producers there are across the UK and to encourage the reduction of food miles.
