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- 1/2
butternut squash, peeled and cored (about 500g prepared weight)
- 4
garlic cloves, in their skins
- 3
thyme sprigs
- 2 Tbsp.
olive oil
- 200 g
baby spinach, see GH Tips
- 75 g
soft goat's cheese
- 1
medium egg
- 8
chicken thigh fillets
- 50 g
fresh white breadcrumbs
- 25 g
pine nuts
- 75 ml
white wine, See GH Tips
- Step 1Preheat oven to 200°C (180°C fan) mark 6. Cut the squash into 2cm (3/4in) pieces and put into a large roasting tin or ovenproof serving dish with the garlic and thyme. Toss through 1tbsp of the oil and some seasoning and roast for 20min.
- Step 2Meanwhile put the spinach into a colander and pour over just-boiled water from the kettle to wilt. Then run under cold water until cool enough to handle. Lift up handfuls of the spinach and squeeze firmly to remove excess water. Finely chop, then mix in a bowl with the goat’s cheese, egg and some freshly ground black pepper.
- Step 3Lay the thigh fillets boned-side up on a board and divide the filling among them. Next, in a separate bowl, mix the breadcrumbs, remaining 1tbsp oil, the pine nuts and some seasoning.
- Step 4Carefully remove the tin/serving dish from oven and mix in the wine. Fold up the thigh fillets to cover filling, then place seam-down in the tin/dish. Top thighs with the breadcrumb mixture and return to the oven for 30min or until golden and cooked through. Serve with a rocket salad, if you like.
Alternatively, use 80g (21/4oz) defrosted chopped spinach. Defrost in a sieve in a sink, then firmly press out excess water with the back of a spoon. Mix with the remaining filling ingredients.
Replace the wine with chicken stock, if you prefer.
Per Serving:
- Calories: 549
- Protein: 41 g
- Total Fat: 33 g
- Saturates: 9 g
- Carbs: 17 g
- Total Sugars: 6 g
- Fibre: 4 g
The best tray-bake trays as recommended by the GHI
Good Housekeeping Oven Tray Set 2pk
Le Creuset Stoneware Heritage Rectangular Dish
Samuel Groves Mermaid 31cm /12
Lakeland Large Roasting Tin with Pouring Lip
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
