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Serves 4


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  • ½ butternut squash
  • 2 tbsp olive oil
  • salt
  • freshly ground black pepper
  • For the curry
  • ¼ onion, diced
  • 2 tbsp olive oil
  • 1 chicken breast, diced
  • pinch chilli
  • 1 tsp curry powder
  • 1 chicken stock cube
  • 2 tbsp tomato purée
  • 4-5 tbsp water
  • big handful spinach


    1. 1. Remove the seeds from the squash. 2. Hollow out the flesh from the squash and keep to one side.
    2. 3. Drizzle the shell with the oil and season. 4. Bake in a hot oven for 6-7 minutes or until it just begins to soften.
    3. 5. For the curry, sauté the onion in the oil for 2-3 minutes. 6. Add the chicken breast and fry for 2-3 minutes. 7. Add all the other ingredients, except the spinach
    4. 8. Add a little water if it is too dry.
    5. 9. Stir in the spinach and scoop into the squash shell.

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