How to prepare Chicken Squash and Watercress Gratin
Method of cooking Chicken Squash and Watercress Gratin
1 (600g) butternut squash, washed
450g/ 1lb baby new potatoes
2 small red onions, sliced
1 red pepper, deseeded and chopped
4 chicken breast fillets, diced
2 tbsp olive oil
1 (200ml) carton creme fraiche
1 x 85g bag watercress, roughly chopped
1 clove garlic, crushed
75g/ 3oz gruyere cheese, grated
salt and freshly ground black pepper
8.
9. Preheat the oven to 220°C/ Fan 200°C/ Gas Mark 6. Halve the butternut
squash and scoop out the seeds; cut into large chunks. Place in a
roasting tin with the new potatoes, onions, peppers and diced chicken.
Add the olive oil and toss well to mix. Roast for 20 - 25mins or until
the vegetables are just tender.
10. Stir the creme fraiche, watercress, garlic and half the cheese
into the mixture. Season to taste. Spoon into a large ovenproof dish
or four individual dishes and sprinkle with the remaining cheese.
Bake for 10 - 15mins or until the top is golden. Serve with watercress
salad.
Your Chicken Squash and Watercress Gratin is ready now
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