Ingredients

Ingredients For the cream of butternut squash

• 1 butternut squash, peeled, seeds removed, cut into 2.5cm/1in cubes

• 3 garlic cloves, peeled

• 3 tbsp olive oil

• 4 sprigs fresh rosemary

• 1 onion, peeled, finely chopped

• 350ml/12¼fl oz chicken stock

• 150ml/5¼fl oz double cream

For the croutons

• 50g/1¾oz butter

• 1 loaf of crusty bread, cut into 1cm/½in dice

For the chicken and squash tortellini

• 250g/9oz type '00' pasta flour (available from most supermarket baking sections and some delis), plus extra for dusting

• salt and freshly ground black pepper

• 3 free-range egg yolks

• 4 free-range eggs

• 1 tbsp olive oil

• 1 chicken breast, skin removed, roughly chopped

Description

Recipe Uses 1 Butternut Squash, Peeled, Seeds Removed, Cut Into 2.5cm/1in Cubes, 3 Garlic Cloves, Peeled, 3 Tbsp Olive Oil, 4 Sprigs Fresh Rosemary, 1...

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