Thai Red Chicken & Squash Traybake

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Serves 6

Takes 1hr 10 mins.

Preheat the oven to gas 6, 200°C, fan 180°C.

Ingredients

1kg butternut squash

430g chicken breast.

2 heaped tbsp Thai red curry paste

1 x 400g tin of creamy coconut milk

1 bunch of spring onions

1 bunch of fresh coriander (30g)

Method

1) Carefully quarter the squash lengthways, deseed and cut into 3cm chunks, then tip into a large roasting tray, along with the chicken. Season lightly with sea salt, add the curry paste, then give everything a good mix and roast for 45 mins or until golden and cooked through.

2) When the time's up, remove the tray from the oven and pour in the coconut milk. Trim and finely chop the spring onions and half the coriander (stalks and all) and add to the tray. Give everything a good mix, then roast for a further 17 mins while you cook the rice.

NOTE: We served ours with egg fried rice or halloumi fries.

We find when we freeze it and eat at a later date, the butternut squash goes very mushy. Its still very tasty though.