It’s time for another Dining with an Ostomate post – this week Debbie shares with us a DELICIOUS AND SIMPLE ‘Chicken and squash gratin’ recipe. It features the immune boosting, vitamin and fibre-packed butternut squash; and chicken breasts for an added protein punch.
Enjoy…
Chicken and squash gratin
Serves 4, easily halved, and freezes well.
Ingredients
1 tbsp vegetable oil.
1 onion, finely sliced.
1 leek, roughly sliced.
450g butternut squash, peeled and cut into 2.5 cm pieces.
3 skinless chicken breasts, cut into bite-sized strips.
50g butter.
50g plain flour.
500ml milk.
100g mascarpone cheese.
2 tsp dried tarragon (or 1 tsp fresh, chopped).
100g ciabatta bread, torn into small pieces.
"Immune boosting vitamin and fibre-packed butternut squash..." 
Method
Heat the oil in a large pan and gently cook the onion, leek and squash for 15 minutes, stirring occasionally, until softened. Set aside.
Meanwhile, put the chicken in a separate pan, cover with cold water and bring to the boil. Turn down the heat and simmer for 5 minutes. Drain and add to the vegetable pan.
Preheat the oven to 180/160 degrees Celsius (fan oven). Melt the butter in the empty pan and stir in the flour. Cook for 1 minute. Take off the heat and gradually whisk in the milk to make a smooth sauce. Return to the heat and cook, stirring constantly, until thickened. Stir in the mascarpone and tarragon. Check seasoning. Sir the sauce into the vegetable and chicken pan.
Empty into a heatproof serving dish and top with the bread. Cook for about 30 minutes or until the bread is golden and the filling is bubbling.
Missed out on any of Debbie's earlier recipes? Find them all here.
Thoughts on food and cancer, or perhaps a recipe you wish to share? Go ahead and do so using the comments section below. You might also like to join our Ileostomy, colostomy and stoma support group to talk to other Ostomates.
