Yields6 Servings
 1 butternut squash of around 800g
 2 tbsp olive oil
 2 tbsp finely chopped sage
 125 g soft goat’s cheese
 1 clove garlic, crushed
 4 sprigs rosemary plus 1 tsp finely chopped
 6 skin-on and bone in chicken thighs
 150 g pancetta

Heat the oven to 200C/Gas 6; peel, deseed and cut the butternut squash into wedges; mix with 1 tablespoon of the olive oil, 1 tablespoon chopped sage and some seasoning; place on a baking tray and cook for 15 minutes


Mash the goat’s cheese, garlic, the remaining tablespoon of chopped sage and the teaspoon of chopped rosemary with some salt and pepper, in a bowl with a fork


Lift the skin from the chicken thighs to make a pocket between the flesh and the skin, then push some of the cheese mixture into the pocket and squash down, smoothing it out underneath; season the skin well


Fry the bacon in the remaining tablespoon of oil, for a few minutes until golden brown; scoop out of the pan, leaving the oil


Fry the chicken thighs skin-side down for 6-8 minutes until golden; turn over gently, don’t worry if a little cheese falls out, and cook for another 2 minutes; transfer to the baking tray between the squash wedges, then scatter over the bacon; pour any juices over from the pan and tuck in the rosemary sprigs


Cook for another 25 minutes, in the oven, until the chicken is cooked through and the squash is tender; when dishing up, spoon any cheese that has escaped back over the chicken

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