Chicken and Butternut Squash Gratin


  • 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


  • 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.
All mixed together in the dish
  • 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.
Browned and bubbling


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