Roast Chicken with Stuffed Squash and Butternut Salad

Not everyone is very fond of squash, but, try this recipe...I guarantee: NO left overs!

Taste the difference!

Ingredients: Serves 4

1 Whole chicken

1 Onion, quartered

1 Lemon, thickly sliced

Knob of butter

Sprig of thyme,

Olive oil

500g Butternut, roasted 

Salad mix (whatever you like to put in your salad) Cucumber, baby tomatoes, green pepper, rocket, blue cheese

3 or 4 Squash, halved

1 Tin sweetcorn

120ml Flour

1 Egg

Grated cheese

Salt and Black pepper

Method: Preheat oven to 180 degrees

Step 1: Stuff the chicken with lemon, onion and thyme. Rub the chicken with course salt, black pepper and butter. Place in roasting dish into the oven for 60-75min. Check after 60min if cooked; take a knife and push it into the chicken, if a reddish fluid comes out, it's not cooked; cook for another 15-30min. Remove from oven, let it cool and remove the onion stuffing.

Step 2: Mix sweetcorn, flour and egg. Season with salt and pepper. Sprinkle squash halves with salt and fill with sweetcorn mixture. Sprinkle grated cheese on top and bake for +/- 45 min., until cooked and golden brown.

Step 3: Mix salad ingredients together, add roasted butternut, season with salt and pepper and sprinkle with a little olive oil.

Serve with your choice of sauce...ready made Ina Paarman's.