Creamy Chicken And Kabocha Squash Shells Food

SIMMERED KABOCHA SQUASH

Steps:

• Wash the kabocha and discard the seeds. Do not peel the kabocha.
• Cut kabocha into 1 ½ inch squares.
• Place the kabocha (ideally in a single layer) into a big saucepan. Combine the dashi, mirin, soy sauce, and salt, and pour into the saucepan.
• Cover and bring to a boil.
• Reduce the heat to low and let simmer, uncovered for 15 minutes (until the kabocha is tender but not mushy).
• Serve warm or at room temperature as a side dish. Eat and enjoy ^_^

CHICKEN AND RICE WITH KABOCHA SQUASH

Steps:

• Preheat oven to 375 degrees. In a large heavy pot with a tight-fitting lid, heat 1 tablespoon oil over high. Season chicken with salt and pepper. In batches, cook chicken, skin side down, until deep golden and fat is rendered, 6 to 8 minutes. Flip and cook 1 minute more. Transfer chicken to a plate. Discard fat and wipe pot clean.
• Reduce heat to medium-high and add remaining tablespoon oil to pot. Add onion and squash and cook until onion is translucent, 8 minutes. Add garlic and oregano and cook until fragrant, 30 seconds. Add rice and cook, stirring, until opaque, 2 minutes. Add wine and cook, stirring, until completely evaporated, 2 minutes. Return chicken to pot, skin side up, and add broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil; cover, transfer to oven, and cook until liquid is absorbed and rice is tender, 25 minutes. Let sit, covered, 10 minutes.

SAKE-STEAMED CHICKEN AND KABOCHA SQUASH

Steps:

• Combine chiles, sake, and 1 cup water in a pot. Fit with a steamer basket and arrange ginger in basket. Season chicken with salt and place in steamer basket, skin side up; add squash and 2 sliced scallions. Cover pot and steam chicken and squash over medium heat, adding more water by 1/4-cupfuls if needed, until squash is tender and chicken is just cooked through, 16-20 minutes.
• Remove steamer basket from pot and bring liquid to a boil. Cook until flavors are concentrated and liquid thickens, 6-8 minutes (you should have about 3 Tbsp.).
• Slice chicken and arrange on plates with squash. Pour steaming liquid over and top with additional scallions.

CREAMY CHICKEN AND KABOCHA SQUASH SHELLS

Steps:

• Bring water and stock to a boil.
• Add chicken, onion, garlic, and squash. Return to boil; reduce heat; cover.
• Cook until squash is tender. Remove squash from soup, remove pulp from peel, cut into chucks, and return to pot (discard peel).
• Cook about an hour, stirring occasionally, until most of squash and all of onion and garlic are "pureed" (you won't need to puree it; it does it by itself).
• Add shells and cook until they are almost over-cooked. My shells were pretty big when it was all done, and it was great!
• Serve and enjoy! Freeze your leftovers!