Fondant potato is something I would eat for every meal, they never get old. I thought for a change I would give it a go with butternut squash, mainly because I’ve had one in the fridge for at least a week and it needed using. I usually make it into fries or roast it, I’m told it makes good ‘noodles’ once spiralised too.
- 250g Butternut Squash
- 1 Chicken Breast
- 50g Tenderstem Broccoli
- 75g Butter
- 200ml Chicken Stock (I used 2 oxo cubes)
Start off with the squash. I used it in one massive chunk however you can cut it in half, you’re going to want to use the top of the squash (the bit with no seeds). Once you have your chunk, cut the skin off and then in a saucepan melt the butter. Once melted fry the top and bottom of the squash in the butter for a couple of minutes either side.
Once you’ve done that, add the stock and cover with a lid and reduce to a simmer. Cook the squash for half an hour turning a couple of times. While the squash is fondanting, you can get cracking with the chicken. Heat your oven to 200c and then heat some oil in a pan and cook the chicken for about 2 minutes on a high heat on either side.
Transfer the chicken to the oven and cook for another 5 minutes and then turn the oven off and leave it in there. Finally either steam the broccoli or boil in water, whichever is your preference, until just cooked (nobody likes soggy veg).
All you need to do now is plate up, I got all cheffy and stuck the chicken on top of the fondant. For the sauce just spoon over the stock and butter mixture from the fondant and indulge!