BUTTERNUT SQUASH AU GRATIN WITH BACON AND CHICKEN
4 portions : 4 - Preparation : 15 minutes - Cooking time : 47 minutes approx.
Ingredients
- 2 Knorr homestyle chicken broths
- 30 ml (2 tablespoons) sugar
- 30 ml (2 tbsp.) water
- 2 garlic cloves, minced
- 2 butternut squash
- 2 Québec chicken breasts, skinless and boneless
- 30 ml (2 tbsp.) Becel canola oil
- 8 slices Quebec bacon, chopped
- 60 ml (4 tbsp.) Hellmann's mayonnaise
- 75 ml (5 tbsp.) bread crumbs
- 1 red onion, chopped
- 60 ml (4 tbsp.) parsley, chopped
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200° C (400° F).
- In a bowl, combine Knorr broth, sugar, water and garlic.
- Cut squash in half and remove seeds.
- Using the tip of a knife, make slits in the flesh of each squash half.
- Arrange the squash on a baking tray lined with parchment paper or a silicone mat.
- Brush each squash half with the prepared mixture and bake for 30 minutes.
- Meanwhile, in a frying pan, brown the chicken breasts in a little oil for 2 minutes on each side. Set aside.
- In the same pan, cook the bacon until crisp.
- Cut the chicken into cubes (not yet fully cooked).
- In a bowl, combine chicken cubes, remaining Knorr broth, bacon, mayonnaise, breadcrumbs and red onion.
- Top the center of the squares with the chicken mixture and bake for a further 15 minutes.
- Then broil for 2 minutes, if necessary, and serve after scattering the chopped parsley over the top.
