Butternut Squash and Chicken Casserole

Serves: 6-8

Prep: 20 minutes

Cook: 40 minutes


  • 1 litre chicken stock or bone broth
  • 2 onions, peeled and chopped
  • 4 cloves garlic, peeled and finely chopped
  • 1kg chicken (breast and thigh), chopped into chunks
  • 1 butternut squash, peeled and chopped
  • 2 celery stalks, chopped
  • 3 carrots, sliced
  • 3 sprigs fresh rosemary, finely chopped
  • 2 heaped tsp mixed herbs
  • Season to taste with salt and pepper (around 1.5 tsp salt)
  • 2 tsps tapioca flour/cornflour or arrowroot mixed with water to thicken


  1. Place a small amount of broth in a casserole dish and sautee the onions and garlic for 5 minutes, add the chicken pieces and stir fry for 1-2 minutes.
  2. Add the squash, celery, carrots and herbs and cover with the remaining stock, season with salat and pepper and bring the boil.
  3. Turn down the heat and allow to simmer for 35-40 minutes until the vegetables are soft.
  4. Before serving thicken with either tapioca, arrowroot or cornflour until the sauce reaches your desired consistency.