So this week I’ve made:
Meal 1: Roast Chicken (also the shopping list is in this post)
Now it’s time for Meal 3. Again it’s a simple, filling and uncomplicated meal on a budget. I raided my fresh sage in the front garden to pop on top of this roasted squash with chicken and spaghetti meal. It really added to the flavour.
Meal 3: Roasted Butternut Squash with Chicken and Spaghetti
- 1 butternut squash, peeled and chopped into chunks
- 1 large onion, finely sliced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried or fresh thyme
- Remaining meat from the roast chicken (see above)
- 500g dried spaghetti
- 1 teaspoon chopped fresh sage (optional)
Preheat a (fan) oven to 160 degrees Celsius. Mix together the chopped butternut squash, sliced onion, olive oil, paprika and thyme along with the olive oil on a large baking tray. Roast in the oven for 25 minutes.
Remove the squash from the oven and bring a large pot of water to the boil. Cook the spaghetti as directed on the packet and once ready, strain into a colander. Return the pot to the hob and mix together the roasted squash and shredded chicken in the hot pot. Add the spaghetti to the pot and stir well so that it is coated in the roasting juices. Serve immediately with some chopped fresh sage.
There are plenty more recipes on how to eke out a whole chicken in my book: Wholesome. It’s discounted on Amazon at the moment and to buy; just click here. It is also available directly from my publishers, Mercier Press for €15 including postage.
Everybody needs a hero. The hero in this meal, and the other 2 recipes in the series is certainly the chicken.
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