Omlet Smart Autodoor - New in box

[docsquid]

I made this last night, for two people, and it tasted pretty good.

 

Ingredients:

1/2 a butternut squash (small/medium size)

250g free range organic chicken breast cut into approx 2cm chunks

1 medium onion

4-5 medium/large mushrooms

Fromage frais

1-2oz grated cheese

2 teaspoons flour

1/2 teaspoon mild chilli powder

1 teaspoon mild paprika

1-2 teaspoons of red pesto

 

Fry the onions and mushrooms in a little olive oil in a frying pan or wok. While they are sweating, coat the chicken with the flour, paprika and chilli. Add the chicken to the wok and cook for a few minutes, then place in a shallow oven dish with a little olive oil.

 

Slice the butternut squash into slices about 2-3inches long and 1 inch wide, and about 1/4 inch thick, enough to cover the top of the dish.

 

Coat the meat, onion and mushroom mixture with a couple of tablespoons of fromage frais, spread out evenly over the top in little dollops. Also dollop on a couple of teaspoons of red pesto on this layer. Then cover the top of this mixture with the butternut squash, and follow it with a couple more tablespoons of fromage frais. Cover the top with grated cheese.

 

I cook in a fan oven at 150-160 degrees celsius for about an hour, turning up the heat to 180 in the last 10 mins to brown the top. I served it with some spring greens. It was quite tasty, although the remaining sauce was a little bit runny, so you could thicken it up with a little cornflour and pour over the top.