Ingredients

• 1 tromboncino squash or butternut squash
• 2 chicken breasts (preferably French-trimmed)
• skin on
• salt and black pepper
• 50g/1¾oz butter
• 1 tbsp olive oil
• 1 shallot
• finely diced
• 2 garlic cloves
• finely sliced
• 1 tbsp caster sugar
• 5cm/2in piece fresh root ginger
• finely grated
• ½ tsp ground turmeric
• ¼ tsp fenugreek seeds
• 1½ tsp black onion seeds
• 1 red chilli
• finely chopped
• 2 tbsp chopped coriander
• 2 tbsp mango chutney

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Cut a 6cm/2½in piece of squash and peel
• then cut into four 15mm/¾in thick slices and set aside. Cut another piece (about 300g/10½oz)
• peel and cut into 1cm/½in cubes.
• Season the chicken breast with salt and black pepper.
• Heat a frying pan until hot. Add a knob of butter
• the olive oil and the chicken breast skin-side down and fry on each side for 1-2 minutes
• or until golden-brown. Add the squash slices and place in the oven for 15 minutes
• or until both are cooked through.
• Meanwhile
• heat a sauté pan until hot. Add the remaining butter and
• when melted
• cook the shallot
• garlic and the cubes of squash. Cook for a couple of minutes.
• Stir in the sugar and cook until it starts to caramelise
• then add a few tablespoons of water and the ginger
• turmeric
• fenugreek and black onion seeds. Cook for another couple of minutes.
• Add another 3-4 tablespoons of water and stir to combine
• then add the chilli
• coriander and a generous pinch of salt. Remove from the heat and stir in the mango chutney.
• To serve
• place two slices of pumpkin on each plate
• top with a chicken breast and then spoon some pickle alongside.