Name: Chicken, Leek and Butternut Squash Bake
Ingredients: 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch chunks; 1 medium butternut squash (about 2 lbs/900g), peeled and cut into 1-inch cubes; 3 medium leeks (about 1 lb/450g), white and light green parts only, cleaned and sliced into half-moons; 2 tablespoons olive oil, divided; 2 tablespoons butter; 3 garlic cloves, minced; 2 tablespoons all-purpose flour; 1¼ cups (300ml) chicken stock; ¾ cup (180ml) half-and-half or light cream; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried); 1 teaspoon Dijon mustard; 1 cup (100g) grated Gruyère or cheddar cheese; ½ cup (50g) Panko breadcrumbs; Salt and freshly ground black pepper to taste

Description

Cozy up with this soul-warming casserole that combines tender chicken, sweet butternut squash, and silky leeks under a golden cheesy crust. Perfect for chilly evenings when only comfort food will do!

Ingredients

Scale

1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch chunks
1 medium butternut squash (about 2 lbs/900g), peeled and cut into 1-inch cubes
3 medium leeks (about 1 lb/450g), white and light green parts only, cleaned and sliced into half-moons
2 tablespoons olive oil, divided
2 tablespoons butter
3 garlic cloves, minced
2 tablespoons all-purpose flour
1¼ cups (300ml) chicken stock
¾ cup (180ml) half-and-half or light cream
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 teaspoon Dijon mustard
1 cup (100g) grated Gruyère or cheddar cheese
½ cup (50g) Panko breadcrumbs
Salt and freshly ground black pepper to taste

Instructions

Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes until edges begin to caramelize.
Heat remaining tablespoon of olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook for 4-5 minutes until just browned but not fully cooked. Transfer to a plate.
In the same skillet, melt butter over medium heat. Add leeks and cook for 5-6 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
Sprinkle flour over leeks and stir for 2 minutes. Gradually whisk in chicken stock, then half-and-half, creating a smooth sauce. Simmer for 3-4 minutes until slightly thickened. Stir in thyme and Dijon mustard.
Return chicken to skillet along with roasted squash and any accumulated juices. Gently fold everything together until evenly coated in sauce. Adjust seasoning with salt and pepper.
Transfer mixture to prepared baking dish. Top with grated cheese and Panko breadcrumbs. Bake for 25-30 minutes until bubbly and golden brown. Let stand for 5 minutes before serving.