Chicken And Butternut Squash With Coconut Cream Sauce Recipes

CREAMY CHICKEN AND BUTTERNUT SQUASH GRATIN

Steps:

• Preheat the oven to 200°C/fan 180°C/gas 6. Heat 1 tbsp oil in a large pan over a medium heat. Add the onion and leek and fry until soft. Remove from the pan and set aside. Add the squash, season and fry for 10 minutes until tender. Set aside with the onion and leek.
• Melt the butter in the pan, stir in the flour to make a roux (paste) and cook for 2-3
• Spoon evenly into a 2-litre ovenproof dish. Scatter with the ciabatta pieces, Gruyère and extra thyme. Season, then drizzle with the rest of the oil. Bake for 20 minutes until golden and bubbling hot.

COCONUT CHICKEN AND SQUASH SOUP

Steps:

• Place chicken breast and chicken broth into a 3-quart slow cooker. Cover and cook on Low until chicken begins to shred and is no longer pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred using 2 forks. Pour in coconut milk.
• Preheat the oven to 450 degrees F (230 degrees C).
• Place butternut squash face-down in a baking dish filled with 1/4 inch water.
• Roast squash in the preheated oven until tender, about 30 minutes.
• While squash roasts, heat sesame oil over medium heat in a saucepan. Add zucchini, celery, and green onions. Cook for 2 minutes; add lime juice, soy sauce, and ginger. Cook, stirring frequently, until zucchini and celery are soft but not mushy, about 2 minutes. Pour mixture into the slow cooker and stir to combine. Season with cayenne pepper.
• Remove squash from the oven and let cool 10 minutes. Slice halves into 1-inch strips. Cut squash flesh into 1-inch cubes, making sure not to cut through skin. Remove cubed flesh with a spoon and add to the slow cooker.
• Cover and cook on Low until squash has completely cooked down and flavors have melded, at least 1 hour.

CREAMY CHICKEN & BUTTERNUT SQUASH HOT DISH

Steps:

• In a medium pot, cover the chicken thighs and drumsticks with the stock and bring to a boil over medium-high. Reduce to medium and simmer until the chicken is cooked through, about 15 minutes. Using tongs or a slotted spoon, remove chicken to a plate and let cool slightly. Reserve the poaching liquid. Discard skin and bones and shred chicken meat.
• Preheat the oven to 425. In a large pot, melt butter over medium-high. Add leeks, butternut squash, celery, and fennel, and cook over medium-high, stirring occasionally, until lightly browned, about 5 minutes.
• Stir picked chicken, Cream of Chicken soup, 1 cup of the reserved poaching liquid (save remaining stock for another use), peas, and parsley into the cooked vegetables. Season with salt and pepper. Scrape chicken mixtures into a 9-by-13-inch baking dish.
• Spread the tots over chicken mixture. Bake until bubbling and tots are golden, about 45 minutes. Serve with hot sauce.