Chicken and Squash Gratin

Name: Chicken and Squash Gratin
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 1 tbsp. vegetable oil; 1 onion, finely sliced; 1 leek, roughly sliced; 450 g (1lb) butternut squash, peeled and cut into 2.5cm (1in) pieces; 3 skinless chicken breasts, cut into bite-sized strips; 50 g (2oz) butter; 50 g (2oz) plain flour; 500 mL (17fl oz) milk; 100 g (3 1/2oz) mascarpone cheese; 2 tsp. dried tarragon; 100 g (3 1/2oz) ciabatta bread, torn into small pieces

This creamy dish is comfort food at its best

By The GH Kitchen TeamPublished: 17 September 2012

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Yields:

4 serving(s)

Prep Time:

25 mins

Cook Time:

45 mins

Total Time:

1 hr 10 mins

Cal/Serv:

591

Ingredients

1 Tbsp. vegetable oil
1 onion, finely sliced
1 leek, roughly sliced
450 g (1lb) butternut squash, peeled and cut into 2.5cm (1in) pieces
3 skinless chicken breasts, cut into bite-sized strips
50 g (2oz) butter
50 g (2oz) plain flour
500 ml (17fl oz) milk
100 g (3 1/2oz) mascarpone cheese
2 tsp. dried tarragon
100 g (3 1/2oz) ciabatta bread, torn into small pieces

Directions

1. Step 1
  Heat oil in a large pan and gently cook the onion, leek and squash for 15min, stirring occasionally, until softened. Set aside.
2. Step 2
  Meanwhile, put chicken into a separate pan, cover with cold water and bring to the boil. Turn down the heat and simmer for 5min. Drain and add to the vegetable pan.
3. Step 3
  Preheat oven to 180°C (160°C fan) mark 4. Melt butter in the empty pan and stir in flour. Cook for 1min. Take off heat and gradually whisk in milk to make a smooth sauce. Return to the heat and cook, stirring constantly, until thickened. Stir in mascarpone and tarragon. Check seasoning. Stir sauce into the veg and chicken pan.
4. Step 4
  Empty into a heatproof serving dish and top with the bread. Cook for about 30min or until the bread is golden and filling is bubbling. Serve with a green salad.

Per Serving:

Calories: 591
Total carbs: 41 g
Sugars: 15 g
Total fat: 31 g
Saturated fat: 17 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time