Pre-heat oven to 200C.

On a baking sheet, place the squash, 2 tablespoons olive oil and a good pinch of salt + pepper on one side of the sheet and on the other side the chicken pieces. Drizzle the chicken pieces with olive oil and season with salt and pepper or truffle salt. Place in the oven and roast for 40 minutes, until the squash and chicken are tender.

Heat olive oil in a frying pan and fry the mushrooms and season with salt + pepper. Cook, stirring occasionally for 5 minutes. Stir in the garlic and thyme, cook another minute. Add the wine and the cream and simmer until reduced by halve. Add the truffle butter, parmesan and fresh parsley.

To make the polenta. Pour the water and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the butter, season with salt and pepper. If the polenta seems a little thick you can add a tablespoon more of butter or milk.

Serve the chicken over a plate of polenta with a side of squash.