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Baked Chicken Kabocha Squash Risotto Recipe

Baked Chicken Kabocha Squash Risotto Recipe is really delicious and incredibly easy to make. Kabocha squash (or the squash of your choice)is mixed with chicken, Arborio rice, white wine and broth to create a flavorful fall meal! The leftovers are great too! 

Baked Chicken Kabocha Squash Risotto Recipe in a white casserole dish.

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BAKED CHICKEN KABOCHA SQUASH RISOTTO RECIPE

Fall is in the air and I am craving all kinds of comforting fall recipes. 

I love fall for all of the squash options that you can use in recipes. Today’s Baked Chicken Kabocha Squash Risotto Recipe is the perfect perfect fall side dish or meal.

You could also add this healthy side dish to your christmas dinner. 

Kabocha squash is one that I learned about a few years ago and enjoy cooking with. 

Kabocha squash, also known as Japanese pumpkin or kabocha pumpkin, is a type of winter squash and often used in japanese cooking. I have seen it at my indoor farmers market in the winter months.

It has a dull, bumpy, dark green skin of kabocha squash usually and is often round. 

The taste reminds me of a mix between butternut squash and sweet potato.

It is sweet and nutty flavor with a tad of earthiness to it. 

I will often make a simple roasted kabocha side dish but sometimes I like to use it in a more complex recipe.  This squash works great in this dish alongside the chicken, risotto, white white, broth and fresh thyme. 

If you can’t find kabocha you can use a different type of squash like butternut squash, acorn squash or delicata squash. 

In the fall months I like to add squash recipes to our menu. 

Some of our favorites are this Butternut Squash Sweet Potato Soup, Butternut Squash Apple Bake, Butternut Squash Chickpea Curry or this Crockpot Butternut Squash Apple Soup

Baked Chicken Kabocha Squash Risotto Recipe with spoon,.

WHAT INGREDIENTS ARE IN THIS KABOCHA SQUASH RECIPE

CHICKEN BREASTS

ONION

KABOCHA SQUASH

GARLIC

THYME

ARBORIO RICE

WHITE WINE

CHICKEN BROTH

PARMESAN CHEESE

FRESH THYME FOR GARNISH

Baked Chicken Kabocha Squash Risotto Recipe on plate.

HOW DO YOU MAKE THIS KABOCHA SQUASH RISOTTO

Preheat oven to 375 degrees F.

PREPARE CHICKEN: In a large skillet heat 1 tablespoon of oil over high heat. Season chicken with sea salt and pepper.

COOK CHICKEN: Add chicken to skillet and cook until golden brown, stirring occasionally, about 5 minutes. Transfer chicken to a clean plate and set aside.

In the same skillet, add 1 tablespoon of olive oil and heat over medium high.

COOK THE VEGETABLES AND SQUASH: Add onion and squash – cook until onion is lightly browned, about 5 to 6 minutes.

ADD RICE: Add garlic and thyme and cook for 30 seconds. Add rice and cook , stirring until opaque, about 2 minutes.

ADD WINE: Add wine and cook until liquid is completely absorbed.

Return chicken to skillet and add 1/2 teaspoon kosher salt and 1/4 teaspoon ground pepper. Transfer to a medium casserole dish.

ADD THE BROTH: Pour broth over chicken and rice mixture. Cover casserole with lid or aluminum foil.

BAKE: Bake until all the liquid is absorbed – about 30 minutes.

Sprinkle Parmesan on top of this savory side dish and let sit for 5 minutes. Serve warm.

Store in an airtight container for up to 3-4 days.

Baked Chicken Kabocha Squash Risotto Recipe on a yellow napkin.

WAYS TO MODIFY THIS BAKED CHICKEN KABOCHA RISOTTO RECIPE

CHEESE: You can add cheese to this dish other than Parmesan cheese. Try sharp cheddar cheese, mozzarella cheese, goat cheese or feta cheese.

VEGETABLES: I think there are a lot of nice vegetables that can be added to this dish. Try sweet potatoes, diced bell peppers, carrots, broccoli or mushrooms. 

GREENS: You can add spinach or kale to this baked chicken risotto dish.

NUTS AND SEEDS: Some nuts and seeds that would be nice are sesame seeds, pumpkin seeds, pine nuts, sliced almonds or walnuts.

SPICES: A variety of spices are nice in this dish. Try Italian seasoning, paprika, cloves, allspices or cinnamon. 

HERBS: Fresh herbs always take dishes to the next level. Rosemary, oregano, thyme, basil or parsley are a nice addition. 

SQUASH: I used kabocha squash in this risotto dish but you can use your favorite winter squashes. I like butternut squash, acorn squash or delicata would also be nice. 

GRAIN: Instead of risotto you could try quinoa, white rice, brown rice or farro. Just make sure you adjust baked time according to how long the grain takes to cook along with how much liquid you add. 

SWEETENER: You can add a sweet flavor with maple syrup or honey. 

VEGETARIAN: You can swap out the chicken broth for vegetable broth or vegetable stock and remove the chicken to make this vegetarian. 

BEANS: Add beans like white beans, chickpeas or red beans to this risotto dish. 

Baked Chicken Kabocha Squash Risotto Recipe with logo.

OTHER FALL RECIPES YOU MIGHT LIKE:

EASY FALL SALAD

SWEET POTATO BOWL

BAKED CHEESY SPAGHETTI SQUASH

APPLE KALE QUINOA SALAD

FALL HARVEST SALAD

CROCKPOT APPLESAUCE

Baked Chicken Kabocha Squash Risotto Recipe

Baked Chicken Kabocha Squash Risotto Recipe

Yield: 6
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Baked Chicken Kabocha Squash Risotto Recipe is really delicious and incredibly easy to make. Kabocha squash (or the squash of your choice)is mixed with chicken, Arborio rice, white wine and broth to create a flavorful fall meal! The leftovers are great too! 

Ingredients

  • 1 pound boneless skinless chicken breast, cut into 1 1/2 inch cubes
  • 2 tablespoons extra virgin olive oil, divided
  • 1 medium yellow onion, chopped medium
  • 1 medium Kabocha squash, seeded and cut in 1 inch cubes
  • 3 garlic cloves, minced
  • 4 sprigs fresh thyme
  • 1 1/2 cups Arborio rice {risotto rice}
  • 1/4 cup white wine
  • 3 1/2 cups warm chicken broth
  • 1/2 grated parmesan cheese
  • Kosher salt and ground pepper

Instructions

  1. Preheat oven to 375 degrees F. In a large skillet heat 1 tablespoon of oil over high heat. Season chicken with salt and pepper. Add chicken to skillet and cook until golden brown, stirring occasionally, about 5 minutes. Transfer chicken to a clean plate and set aside.
  2. In the same skillet, add 1 tablespoon of olive oil and heat over medium high. Add onion and squash and cook until onion is lightly browned, about 5 to 6 minutes.
  3. Add garlic and thyme and cook for 30 seconds. Add rice and cook , stirring until opaque, about 2 minutes.
  4. Add wine and cook until liquid is completely absorbed. Return chicken to skillet and add 1/2 teaspoon kosher salt and 1/4 teaspoon ground pepper. Transfer to a medium casserole dish.
  5. Pour broth over chicken and rice mixture. Cover casserole with lid or aluminum foil.
  6. Bake until all the liquid is absorbed, about 30 minutes. Sprinkle Parmesan on top and let sit for 5 minutes. Garnish with fresh thyme. Serve warm.

CommentLuv badge

nuraman00

Friday 5th of June 2020

Why doesn't the scale button work? I am trying the 2X or 3X link, but nothing happens. I thought it might change the quantities of the ingredients.

Julia

Sunday 7th of June 2020

Sorry that was an old recipe card I was using and I needed to update to a new card. Once I updated there is no option to scale the recipe- sorry!

Menu: October 15, 2018 – October 21, 2018 – The Journey

Sunday 14th of October 2018

[…] October 17, 2018 Dinner: Chicken Risotto – https://www.acedarspoon.com/baked-chicken-risotto-kabocha-squash-guest-post-virtually-homemade/ with kabocha […]

Menu: October 1, 2018 – October 7, 2018 – The Journey

Monday 1st of October 2018

[…] October 5, 2018 Dinner: Chicken Risotto – https://www.acedarspoon.com/baked-chicken-risotto-kabocha-squash-guest-post-virtually-homemade/ with kabocha […]

Angie | Big Bear's Wife

Monday 24th of February 2014

I wish I could dig in right now! This looks delicious!

Paula

Monday 24th of February 2014

Came over for the Taco Soup but I'm loving this recipe too!

Julia

Monday 24th of February 2014

Thanks for stopping over Paula! :)

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