SERVES 2
PREPARATION 5 MINS
COOKING 25 MINS
½ small butternut squash
2tbsp chopped chives
2 chicken breasts, skin on
2 tablespoons olive oil
Frozen peas, to serve
1. Heat the oven to 220°C (gas mark 7). Peel the squash and cut it into 5mm (¼in) thick slices. Cover the base of a small baking tray with the slices of squash, then scatter with chives and season with a little freshly ground black pepper. Place the chicken on top of the squash slices in a single layer. Drizzle with olive oil and season.
2. Roast in the oven for 25 minutes, or until the chicken is golden. Serve with steamed greens or steamed frozen peas.
QUICK TIP
Chicken thighs work just as well as breasts here - although you may need to cook them for a little longer. Any variety of pumpkin can be used.