![](https://i0.wp.com/oleanna.co.uk/wp-content/uploads/2022/03/IMG_20220308_193754sm.jpg?resize=413%2C551&ssl=1)
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
![](https://i0.wp.com/oleanna.co.uk/wp-content/uploads/2022/03/IMG_20220308_182836sm-1024x768.jpg?ssl=1)
![](https://i0.wp.com/oleanna.co.uk/wp-content/uploads/2022/03/IMG_20220308_182826sm-1024x768.jpg?ssl=1)
- 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.
![](https://i0.wp.com/oleanna.co.uk/wp-content/uploads/2022/03/IMG_20220308_190941sm.jpg?resize=414%2C551&ssl=1)
- 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.
![](https://i0.wp.com/oleanna.co.uk/wp-content/uploads/2022/03/IMG_20220308_193734sm.jpg?resize=414%2C551&ssl=1)
Enjoy