Butternut Squash and Chicken Parmentier
Ingredients
- 1 Roasted Chicken or leftover holiday poultry
- 1 large Butternut Squash
- 1 Sweet Potato
- 1 Red Onion
- 1 clove Garlic
- 1 1/4 cups Milk
- 1 handful Shelled Hazelnuts
- 1 tbsp Olive Oil
- Salt
- Pepper
Instructions
- Debone the leftover roasted chicken and cut it into small pieces. Set aside.
- Slice the onion and garlic. Reserve a bit of raw sliced onion. Sauté the rest with garlic in a hot oiled pan. Add the peeled and diced butternut squash and sweet potato. Sauté for 10 minutes until browned, then cover with water. Cook covered for 40 minutes.
- Drain the water from the vegetables. Mash the vegetables with a fork. Heat the milk. When warm, add it to the vegetables, stirring with a wooden spoon until a satisfactory puree texture is achieved.
- Preheat the oven to 180°C (350°F).
- In a baking dish, spread the pieces of roasted chicken, then cover with the puree. Bake for 25 minutes.
- Crush the hazelnuts when serving and sprinkle them on the dish along with the raw red onion slices.
Video
Notes
Butternut Squash and Chicken Parmentier
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