Butternut squash and chicken pan-fry
Serves 4 PREP: 5 mins COOK: 15 mins Per serving kcals: 348; sat fat: 4g; fat: 11g; carbs: 17g 1 small butternut squash, halved, peeled, deseeded and cubed 2tbsp olive oil 1tbsp maple syrup 2-3 shallots, roughly chopped 2 stalks of rosemary, leaves removed and chopped 4 chicken breasts, skinned and cubed 568ml hot chicken stock 2-3tbsp double cream
1 Preheat oven to 200°C/180°C fan/gas 6. Add squash and half of the oil to a roasting tray. Season well and coat with maple syrup. Bake for about 12-15 mins, until tender and golden.
2 Meanwhile, heat the remaining oil. Add shallots and rosemary, and season. Cook for 1-2 mins, then push to one side. Add chicken and cook for 6-8 mins, until cooked through and golden (top up with more oil if needed).
3 Add stock, then bring to the boil. Add cream, then stir and simmer for 1-2 mins. Use more stock if you prefer more sauce. Stir through squash, taste and season if needed. Serve with rice or crusty bread.