Baked pumpkin with sage chicken

Ingredients for 2 servings:

• ½ small butternut squash
• salt and pepper
• 2 sage leaves
• 1 rosemary sprig(s)
• ½ pack of shepherd’s cheese, approx. 100 g
• 2 tbsp olive oil
• 1 chicken breast
• 4 sage leaves
• 2 slices of raw ham
• Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

simple, leftovers, small portions

Cut the butternut squash into approximately 1.5 cm thick slices (I used 6 slices). Place all the slices in a large baking dish with olive oil and season with freshly ground salt and pepper. Optionally, during the Christmas season, sprinkle with a pinch of Christmas spice. Brush everything over so that the slices are marinated on both sides. Scatter a few rosemary sprigs over the slices and simply place the remaining sprig in between. Then add 2 torn sage leaves. Drain the feta cheese and crumble it over the slices. Bake in a preheated oven at 200°C (top/bottom heat) for about 25-30 minutes. The sage chicken is simply made saltimbocca style. Cut the chicken breast into 4 thin slices and rub them with salt and pepper. Secure 1 sage leaf and half a slice of ham with a toothpick. Briefly fry in the pan for 2-3 minutes on each side. You can replace the stock with white wine if you want some gravy for the chicken. But this isn’t necessary, as the pumpkin isn’t a dry side dish.