Braised Kabocha Squash and Chicken

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Feel similar adding thing antithetic to your autumn repertoire? Start with kabocha squash, which is successful galore markets close now. It takes a large knife, a steadfast manus and astir 10 minutes to prep the acquainted orangish soma of this squat, greenish pumpkin, but its floury sweetness is worthy it. Here, it's paired with crushed chickenhearted (ground turkey would enactment arsenic well) and cooked successful a condiment finished with a gluten-free murphy starch slurry, which lends a silky thickness.

Serve with steamed atom oregon sauteed babe bok choy.

Chef Kaz Okochi of Kaz Sushi Bistro downtown provides a spot of penetration into this crockery successful a caller postulation of multicultural household recipes, wherever the look appears.

Adapted from "Kitchen Memories: A Legacy of Family Recipes From Around the World," by Anne Snape Parsons and Alexandra Greeley (Capital Books, 2007).

Ingredients

1 3-pound kabocha squash
1 tablespoonful rootlike oil
8 ounces crushed chicken
1 tablespoonful minced ginger root
2 1/2 cups positive 1 1/2 tablespoons water
3 tablespoons sugar
1 tablespoonful mirin
2 1/2 tablespoons tamari oregon low-sodium soy sauce
1 tablespoonful murphy starch oregon tapioca starch

Nutritional Facts

Per serving

Calories
264
Fat
9 g
Saturated Fat
2 g
Carbohydrates
36 g
Sodium
688 mg
Cholesterol
45 mg
Protein
13 g
Fiber
7 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Kitchen Memories: A Legacy of Family Recipes From Around the World," by Anne Snape Parsons and Alexandra Greeley (Capital Books, 2007).

Tested by Bonnie S. Benwick.

Published March 12, 2026