Preparation time: 10 minutes
Cooking time: 35-40 minutes

1 (600g) butternut squash, washed
450g/ 1lb baby new potatoes
2 small red onions, sliced
1 red pepper, deseeded and chopped
4 chicken breast fillets, diced
2 tbsp olive oil
1 (200ml) carton creme fraiche
1 x 85g bag watercress, roughly chopped
1 clove garlic, crushed
75g/ 3oz gruyere cheese, grated
salt and freshly ground black pepper

Preheat the oven to 220°C/ Fan 200°C/ Gas Mark 6. Halve the butternut squash and scoop out the seeds; cut into large chunks. Place in a roasting tin with the new potatoes, onions, peppers and diced chicken. Add the olive oil and toss well to mix. Roast for 20 - 25mins or until the vegetables are just tender.

Stir the creme fraiche, watercress, garlic and half the cheese into the mixture. Season to taste. Spoon into a large ovenproof dish or four individual dishes and sprinkle with the remaining cheese. Bake for 10 - 15mins or until the top is golden. Serve with watercress salad.