ROASTED BUTTERNUT SQUASH, GRILLED CHICKEN AND CHEESE
Portions: 4 - Preparation time: 10 minutes - Cooking time: 45 to 60 minutes
Ingredients
- 1 butternut squash, halved and scooped out seeds
- 45 ml (3 tablespoons) olive oil
- 2 Québec chicken breasts, small cubes
- 30 ml (2 tbsp) fat of your choice (butter, olive oil, Mycryo cocoa butter)
- 2 garlic cloves, chopped
- 2 sprigs thyme, leaves removed
- 125 ml (1/2 cup) tomato sauce
- 30 ml (2 tbsp.) fresh basil, chopped
- 250 ml (1 cup) breadcrumbs
- 500 ml (2 cups) Cracker Barrel Italiano cheese
- salt and pepper to taste.
Preparation
- Preheat oven, rack in center, to 200° C (400° F).
- On a baking sheet lined with parchment paper or a silicone mat, place the squash halves. Using a knife, score the flesh, then drizzle with olive oil.
- Bake for 30 minutes.
- Meanwhile, in a frying pan, brown the chicken cubes in the fat of your choice.
- Add the garlic and thyme, then the tomato sauce and basil.
- Pour into a bowl, add the breadcrumbs and cheese and mix. Check the seasoning.
- Remove from the oven and top the squash halves with the prepared mixture.
- Bake for a further 15-20 minutes.
