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

Preparation

1. Preheat the oven to 350°F.
2. Cut the squash in half and remove the seeds.
3. Drizzle olive oil on each half and place on a baking sheet.
4. Bake for 10-15 minutes.
5. During this time, skin and debone the chicken. Cut the meat into large pieces and set aside.
6. Remove the squash from the oven and let cool for a few minutes.
7. Peel with a knife and cut into cubes.
8. In a large pan, heat oil and sauté onion with thyme and sage for 2-3 minutes over medium heat.
9. Add garlic and cook for a few minutes, stirring frequently.
10. Add squash cubes and brown for 2-3 minutes.
11. Add broth and cook over medium-high heat for about 15 minutes, until squash is soft (knife pierces easily).
12. Lower heat, add milk, spinach, and chicken (use half or quarter of meat depending on size).
13. Stir and cook for a few minutes.
14. Season to taste.
15. Pour squash and chicken sauce over each vol-au-vent and serve immediately.