For the roasted butternut squash: peel and cut butternut squash into chunks and put into a roasting dish with peeled baby shallots
and a sprig or two of fresh rosemary. Drizzle with olive oil, season with sea salt and freshly ground black pepper and roast in
a 180°C oven for about 30 minutes. Ten minutes before the end, stir in a handful of fresh cranberries.
For the pesto chicken: flatten skinless and boneless chicken thighs slightly (using a meat mallet), dust with seasoned flour and
fry for 3 – 4 minutes on each side, until golden brown. Place in the oven alongside the squash for 10 minutes, to finish cooking.
For the pesto sauce, you can use bought green pesto or make your own – there are lots of recipes for this on the Internet!
Add 2 – 3 Tbs pesto to a pan together with 2 – 3 Tbs double cream and a similar amount of chicken stock (use a pinch of stock cube
with boiling water). Bring to a simmer, stirring, then add a small handful of freshly-grated parmesan for extra taste! Keep warm.
To serve, sprinkle crumbled feta onto the roasted squash mixture and spoon onto warm plates. Place a couple of pieces of chicken
alongside and spoon over the pesto sauce.