It’s easy, it’s healthy, it’s fast, it’s delicious. It’s Healthista’s new recipe slot featuring a delicious offering from Patrick Drake, head chef at Hello Fresh where Healthista readers can get a £20 off their first order
Strawberries and cream, chips and vinegar, lamb chops with mint – there are certain flavours, which when married together, make more than the sum of their parts. We’ve been tinkering with all sorts of ingredients in the Hello Fresh kitchen this month and one of the most recent revelations is this little number. There is something about the texture and nutty flavour of roasted butternut squash with almonds and the heady scent of rosemary that makes this simple set of ingredients special. Apparently 1 + 1 really can equal 3.
Ready in 40 Minutes
3 Cups Butternut Squash, Cubed
½ Cup Pancetta
2 Chicken Breasts
1 Sprig of Rosemary
2 Tbsps Almonds
1. Pre-heat your oven to 220 degrees and peel the butternut squash with a vegetable peeler. Cut the squash through the middle (widthways) to separate the bulbous bottom from the top. Cut the bulbous part in half lengthways to expose the seeds. Remove the seeds with a spoon.
2. Chop the squash into roughly 2cm chunks. Coat the squash in ½ tbsp of olive oil and a good pinch of salt and pepper. Remove the leaves of the rosemary, chop finely and scatter on the squash. Cook on the top shelf of the oven for 25 mins, or until they’re crispy.
3. Place your hand flat on top of each chicken breast. Slice into the breast sideways almost the whole way through. Open the chicken up like a book and season well with salt and pepper. Coat each breast in 1 tsp olive oil, a squeeze of lemon juice and ¼ tsp lemon zest.
4. Spread the almonds on a baking tray. Put the baking tray in the oven for 2 mins to toast the almonds. Tip: Watch your nuts carefully as they can burn easily.
5. Once the butternut squash is cooked, remove it from the oven. Turn the grill to high. Heat 1 tsp of oil in a pan on high heat and cook the pancetta. When the pancetta is crispy, drain its fat, stir in the butternut squash then remove from the heat
6. Boil some water with ½ tsp salt. Put the chicken on the top shelf of the oven nearest the grill. Grill for around 6 mins on each side. Tip: Chicken is cooked when it is no longer pink in the middle.
7. Put the broccoli in the boiling water for 3-4 mins. Drain the broccoli and keep to the side. Tip: The broccoli should still have some crunch left in it once cooked.
8. Toss the broccoli in a tsp of extra virgin olive oil. Sprinkle on a pinch of salt and pepper and top with the toasted almonds. Serve the chicken on top of your butternut squash.
PATRICK DRAKE’S TOP KITCHEN TRICK : Nobody likes a dry lemon. To get more juice out of citrus fruits, stick them in the microwave for 10 seconds before squeezing them. Juicy, baby.
PATRICK DRAKE is the founder and Head Chef at Hello Fresh a food delivery company with a difference. They bring you easy-to-follow recipes and all the fresh ingredients you need to make to your door.
Click here and enter the code HEALTHISTA20 to get an exclusive £20 off your first order.
Like this article? Sign up to our newsletter to get more articles like this delivered straight to your inbox.