Ummera smoked chicken, roasted squash, creamed butterbeans and parsley

Serves: 4
Course: main
Cooking Time: 50 mins
  • 1 butternut squash
  • Drizzle of rapeseed oil
  • Salt and black pepper
  • Some grated nutmeg
  • Sprig of fresh thyme
  • 1 crown of smoked chicken (400g), removed from the bone and diced
  • 1 tin of butterbeans, rinsed
  • 100g baby spinach
  • 150mls cream
  • Half tablespoon horseradish sauce

1 Set the oven to 190 degrees.

2 Trim and deseed the squash and cut into 2cm chunks. Put on a deep roasting tray, drizzle with the rapeseed oil making sure all the squash is glistening and coated.

3 Season, then add the nutmeg and thyme, then roast for 25 minutes until the squash is soft and lightly charred.

4 Remove the squash from the oven, then add all the remaining ingredients to the tray. Fold everything together then put back in the oven for a further 5-10 minutes to warm through, then check for seasoning. The spinach shouldn’t be allowed to wilt too much, it needs to stay nice and lively. Serve warm.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford