Gem squash-and-chicken tray bake
4
Easy
10 minutes 
1 hour This flavour-packed tray bake is a great budget midweek meal. You can replace the chicken thighs with sausages for an even cheaper take. You can also replace the honey with brown sugar – it’s honestly just as good!
Ingredients
Method
- 4 gem squash
- 8 free-range chicken thighs
- 100 g shallots, peeled and halved
- 2 t sesame seeds
- 1 T paprika
- 4 T canola oil
- basil, for serving
- For the glaze:
- 1 cup soya sauce
- 4 T honey
- 30 g garlic
- 30 g ginger
- 1 bird’s-eye chilli
Method
Ingredients
1. Preheat the oven to 200°C. Place gem squash in a saucepan and fill with water. Bring to the boil and cook for 30 minutes, or until soft when pierced with a knife. Halve and remove the seeds.
2. Arrange the chicken thighs, cooked gem squash and shallots in a casserole dish.
3. To make the glaze, place the soya sauce, honey, garlic, ginger and chilli in a saucepan and heat gently. When sauce thickens slightly, remove from the heat. Coat the chicken and vegetables with the glaze.
4. Sprinkle with the sesame seeds and paprika.
5. Pour over the canola oil, cover with foil and bake for 35 minutes. Remove the foil, baste the chicken and vegetables in the pan juices and bake for a further 5–10 minutes, or until golden brown and crisp.
6. Serve scattered with fresh basil.
Find more tray bake recipes here.
Photograph: Jan Ras
Food assistant: Ellah Maepa
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