butternut squash and chicken vol au vent

INGREDIENTS

6 Pastry shells

1 cooked chicken

1 butternut squash

2 cups of chicken broth

3 cups of baby spinach

2 cups of milk

1 ½ c. à soupe d’huile d’olive

1 chopped onion

2-3 sprigs of fresh thyme

1 teaspoon of dried sage

2 garlic cloves, crushed

Salt and pepper

- Preheat the oven at 350°F. Cut the squash in half and remove the seeds. I find it easier to peel the squash if it is precooked for a few minutes. To do so, drizzle olive oil on each half and place them on a baking sheet. Bake for 10-15 minutes.
- During this time, skin and debone the chicken. Cut the meat in large pieces and set aside.
- Remove the squash from the oven and let cool for a few minutes. Peel with a knife and cut into cubes.

In a large pan, heat the oil and sauté the onion with the thyme and sage for 2-3 minutes over medium heat. Add the garlic and cook for a few minutes, stirring frequently. Add the squash cubes and brown for 2-3 minutes. Add the broth and cook over medium-high heat for approximately 15 minutes, until the squash is soft.
Consider it done when a knife can easily pierce the squash pieces. Lower heat, add the milk, the spinach and the chicken (depending on the size of the chicken, use one half or one quarter of the meat). Stir and cook for a few minutes. Season to taste.
Pour the squash and chicken sauce over each vol-au- vent and serve immediately.Bon appétit!

- Preheat the oven at 350°F. Cut the squash in half and remove the seeds. I find it easier to peel the squash if it is precooked for a few minutes. To do so, drizzle olive oil on each half and place them on a baking sheet. Bake for 10-15 minutes.
- During this time, skin and debone the chicken. Cut the meat in large pieces and set aside.
- Remove the squash from the oven and let cool for a few minutes. Peel with a knife and cut into cubes.

In a large pan, heat the oil and sauté the onion with the thyme and sage for 2-3 minutes over medium heat. Add the garlic and cook for a few minutes, stirring frequently. Add the squash cubes and brown for 2-3 minutes. Add the broth and cook over medium-high heat for approximately 15 minutes, until the squash is soft.
Consider it done when a knife can easily pierce the squash pieces. Lower heat, add the milk, the spinach and the chicken (depending on the size of the chicken, use one half or one quarter of the meat). Stir and cook for a few minutes. Season to taste.
Pour the squash and chicken sauce over each vol-au- vent and serve immediately.Bon appétit!