Baked Chicken Kabocha Squash Risotto Recipe

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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.

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. 

How Do You Make this Kabocha Squash Risotto

Preheat oven to 375 degrees F.

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

Step 2. Cook the 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.

Step 3. Cook the Vegetables and Squash: Add onion and squash – cook until onion is lightly browned, about 5 to 6 minutes.

Step 4. Add Rice: Add garlic and thyme and cook for 30 seconds. Add rice and cook , stirring until opaque, about 2 minutes.

Step 5. 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.

Step 6. Add the Broth: Pour broth over chicken and rice mixture. Cover casserole with lid or aluminum foil.

Step 7. 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.

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