Chicken, squash and watercress gratin

Calories: 610  Preparation: 10 mins  Cooking: 35-40 mins  Serves: 4


  • 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 créme 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 7. 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 créme 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.

Fat: 34g  Saturated Fat: 18.1g  Carbohydrate: 37g  Protein: 41.3g  Fibre: 4.9g  Salt: 0.87g

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