Ingredients

• 3 tbsp rapeseed oil
• 1 onion chopped
• 1 leek sliced
• 350 to 500 grams Butternut Squash, peeled, chopped 2cm pieces
• 75grams butter
• 75grams plain flour
• 800ml chicken stock
• 1 big tsp wholegrain mustard
• 3 tbsp cream (I use soya cream)
• 300 to 350 grams left over roast chicken, torn into pieces
• few sprigs thyme
• 2 slices of stale bread torn into chunks
• a grating of cheddar and parmesan cheese

Method

• Heat oven to Gas 6, 200C, 180 Fan
• In a large pan heat 1tbsp of oil and on a medium heat, add the onion and leek and fry until they are soft. Remove from pan and set aside.
• Add the rest of the oil to the pan and fry the butternut squash with some salt and black pepper for ten to fifteen minutes until it has softened. I put the lid on my pan as it was taking an age to cook. Set the squash aside too.
• Using the same pan melt the butter. Add the flour and cook for a couple of minutes making a roux. Then gradually add the stock stirring all the time until it’s smooth and coats the back of a spoon well. Add in the mustard, thyme and cream.

• Mix the chicken, leek, onion, squash into the sauce and season. Pour into a large oven proof dish and level out. Add the torn bread on top and then grate the cheeses over the top.
• Cook in the oven for 20 minutes until browned and bubbling.
• We had ours with a green salad.

Enjoy