POACHED CHICKEN BREAST WITH KABOCHA SQUASH AND LEEKS
Special Recipe
Provided by campbells
Number Of Ingredients 6
Steps:
- Season chicken breasts with salt. Combine breasts with leeks, garlic, and Swanson® Chicken Broth in a large, heavy-bottomed pot and bring to a boil. Reduce heat, cover and simmer until breasts are cooked and leeks are very tender, about 8-10 minutes.
- Shingle squash over top of chicken and leek mixture, cover, and cook until squash is tender, about 10 minutes.
- Gently remove squash and leeks and divide evenly in shallow bowls. Slice the poached chicken breasts and serve with broth.
KABOCHA SQUASH RISOTTO WITH SAGE AND PINE NUTS
Provided by Anna Thomas
Categories Vegetarian Low Cal High Fiber Dinner Parmesan Pine Nut Squash Winter Family Reunion Healthy Low Cholesterol Sage Bon Appétit
Yield Makes 6 main-course servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in heavy large nonstick skillet over high heat. Add squash; sprinkle with sea salt and sauté until beginning to brown, stirring often, about 5 minutes. Reduce heat to medium, add chopped sage, and cook until just tender, stirring often, about 8 minutes. Sprinkle Sherry wine vinegar over; toss to incorporate. Transfer squash to plate. Wipe skillet clean.
- Heat remaining 2 tablespoons olive oil in same skillet over high heat. Add chopped onions, sprinkle with sea salt, and sauté until onions are soft and beginning to brown, about 6 minutes. Reduce heat to low, cover, and cook until onions are soft and deep golden brown, stirring occasionally, about 20 minutes; set aside. Bring 31⁄2 cups water and vegetable broth to simmer in large saucepan. Cover and keep warm over low heat.
- Add arborio rice to onions in skillet. Stir until rice is slightly translucent, about 4 minutes. Add Sherry; stir until absorbed. Add 1 cup warm broth mixture; stir until almost all liquid is absorbed, about 3 minutes. Continue adding broth mixture by cupfuls until rice is just tender but still firm to bite and risotto is creamy, stirring almost constantly and adding squash after 15 minutes, about 20 minutes total. Season with salt and pepper. Stir in 6 tablespoons toasted pine nuts. Transfer squash risotto to large wide serving bowl. Sprinkle remaining toasted pine nuts over risotto.
- Top risotto with shaved Parmesan and crumbled Pancetta.
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13 DELICIOUS KABOCHA SQUASH RECIPES TO MAKE THIS SEASON
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Reviews 21Published Sep 28, 2022Estimated Reading Time 6 mins
- Kabocha Squash Soup. Soup is mandatory when kabocha squash is in season. This kabocha squash soup requires just a few simple ingredients. It’s rich and creamy yet so good for you.
- Kabocha Salad. Sweet golden kabocha is boiled and mashed until fork-tender, and then combined with sliced cucumber, crispy bacon, and tossed with creamy Japanese mayo.
- Kabocha Gratin. Kabocha gratin with a Japanese twist is the ultra comfort food in cold weather months. In this recipe, tender chunks of sweet kabocha, umami mushrooms, sweet onion, garlic, and macaroni are cooked in a creamy béchamel sauce, topped off with panko breadcrumbs, and baked until crispy golden.
- Japanese Roasted Kabocha Squash. Thinly sliced and oven-baked until slightly charred and fork-tender, these roasted kabocha squash are possibly the easiest way to enjoy the seasonal gem.
- Kabocha Pork Stir Fry. Cut any leftover squash into thin slices and make this stir fry for a quick and protein-rich weeknight dinner. Seasoned with a sweet and spicy sauce called gochujang (Korean hot pepper paste), it is not-your-typical-stir-fry but a bold and robust meal to serve with steamed rice.
- Kabocha Miso Soup. Hearty and flavorful, this hearty miso soup is filled with sweet kabocha, umami-rich mushrooms, and nutty sesame seeds. It’s vegan, easy to make, and incredibly delicious!
- Kabocha Tempura. Who can resist delicious crispy homemade kabocha tempura? Learn the tips and techniques for best tempura here.
- Simmered Kabocha Squash. Cooked in a savory dashi broth seasoned with soy sauce and sake, this classic Japanese Simmered Kabocha Squash makes a great healthy side dish that is chock-full of nutrients like vitamins, beta-carotene, fiber, and antioxidants.
- Vegetarian Japanese Curry. This flavorful vegetarian curry is loaded with colorful vegetables like kabocha squash, eggplant, asparagus, and king oyster mushrooms.
- Kabocha Croquettes. One of the best treats to make with kabocha squash is these crunchy Japanese pumpkin croquettes or kabocha korokke! Crispy on the outside and naturally sweet and savory on the inside, these croquettes are simply irresistible.
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