Preheat the oven to 200°C.
Peel and cut a 6cm piece of squash into four 15mm thick slices and prepare 300g of 1cm squash cubes.
Season the chicken breasts with salt and black pepper.
Heat a frying pan, add butter and oil, and fry chicken skin-side down for 2 minutes per side until golden.
Add squash slices to the pan and roast in the oven for 15 minutes.
In a sauté pan, melt remaining butter and cook shallot, garlic, and squash cubes for 2 minutes.
Stir in sugar until caramelised then add ginger, turmeric, fenugreek, onion seeds, and a little water.
Add more water, chilli, coriander, and salt, then stir in mango chutney away from the heat.
Serve two squash slices per plate topped with chicken and the squash pickle alongside.