This dish was in very high demand at the Hen House Holiday Celebration.

It was perfected by our very own Chef Sarah and her helper...Max.

Sauté 2 diced cubed seeded GNFF butternut squash

  1 diced GNFF onion in oil in large sauté pan over medium high heat until soft, about 10 minutes.

Season with 2 T Chef Mark Alan's GNFF roasted herb seasoning.

Add 4 C cooked shredded GNFF chicken seasoned with salt and pepper to squash mixture.

Finish with 1/2 C GNFF cream.

Add as needed more of Chef Mark's seasoning mix.

 Heat through.

Great plain or served over quinoa, rice, or in your pot pie!