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Chicken and Roast Squash on Toast

Chicken and Roast Squash on Toast_600_405


Preheat the oven to 180°C/350°F/gas mark 4.

Place the butternut squash on a baking sheet, drizzle with a little olive oil and simply pop in the oven for about 40 minutes to bake until it turns golden brown and the flesh is soft to press with a fork. Remove from the oven and allow to cool.

Grill the chicken breast under a medium heat for around 10-12 minutes or until golden brown and cooked throughout.

While the chicken is cooking, take the flesh out of the squash and mash lightly in a small bowl, along with a little freshly ground black pepper.

Once the chicken is cooked, remove and slice.

Toast the bread on both sides, pop a thick layer of butternut squash on top of the toast and finish off by laying the sliced chicken on top.



Serves 1

1 skinless Red Tractor chicken fillet
½ small butternut squash, seeds removed
drizzle of olive oil
2 thick slices fresh wholemeal bread
freshly ground black pepper