Bring summer back into your kitchen with this delicious dish whilst this horrible weather refuses to move on. Remember to get your knives nice and sharp and to save the Butternut Squash peelings, which can be roasted with Rosemary and Cider vinegar for some mouth watering crisps!
Ingredients
- 1 Butternut Squash
- 1 Red Onion
- 2 Chicken Breasts with the skin on
- A Punnet of Cherry Tomatoes
- 2 Tsp Ground Cumin
- 1 Mozzarella Cheese
- A bunch of Flat-leaf Parsley
- 1 Tbsp Balsamic Vinegar
Method
First peel and cube your Butternut Squash, lay on a roasting tin with a glug of good oil. Season with Salt & Pepper and coat with a hefty helping of Cumin. Toss and bang in a high oven!
Season your Chicken then in a smoking hot pan sear skin side down for 4 mins. Turn for another minute. Nestle them in amongst yer Butternut Squash, in oven for 20-25 mins.
Slice a red onion and fry gently on a low heat for 5 mins, then add a tsp of sugar and a big glug of Balsamic vinegar. Stir, then lid on and let cook at lowest temp for another 5-6 mins till sticky and caramelised.
Half some cherry tomatoes, finely chop a large bunch of parsley, tear up yer mozzarella, toss and stir. Season with plenty Salt and Pepper. Stir in some fantastic Scottish Rapeseed oil!
Mix through your Red Onion, then add your Roasted Butternut Squash. Let the Chicken rest for a couple of mins then sliced.
To serve, lay a bed of your Butternut Squash mix. Then carefully place the sliced chicken on top. Little dressing of the Rapeseed and your done! Time to tuck in! Crispy Chicken on a bed of Roasted Butternut Squash, Tomatoes and Mozzarella
Wit Scots Eat 