Cider Chicken with Butternut Squash

Step 1

Halve the squash & scoop out the seeds. Cut the squash into large chunks. (Peeling is optional!)

Step 2

Add the squash to a pot of salted boiling water. Cook for about 15 min, or until fork-tender.

Step 3

Cut the chicken into strips.

Step 4

Heat a drizzle of oil in a pan over medium heat. Add the chicken. Season with salt & pepper. Cook, stirring for 1 min.

Step 5

Peel & thinly slice the onion.

Step 6

Add the onions to the pan. Season with salt & pepper. Sauté for 3-5 min.

Step 7

Add the cider to deglaze the pan. Reduce the heat to medium-low. Simmer for 3 min.

Step 8

Add the crème fraîche & stir. Remove from heat. Cover to keep warm.

Step 9

Drain the squash. Add a dab of butter, salt & pepper. Use an immersion blender to purée until smooth & creamy. (A blender or food processor also works!)

Step 10

Spoon the butternut squash onto a serving plate. Top with the chicken & onions. Drizzle with the cider-cream sauce. Season with salt & pepper. Enjoy!