Roasted Kabocha Squash with Coconut Curry Chicken and Hearts of Palms.

This is a family favorite recipe. It has a beautiful presentation and it’s full of exciting flavors. It’s perfect for the fall when kabocha squash is in season.

Ingredients:

  • 1 large kabocha squash
  • 4 chicken breasts cut into thin strips.
  • 1 large shallot finely chopped
  • 4 garlic cloves finely chopped
  • 1 sweet red pepper cut into chunks
  • 1 lemon or lime
  • Olive oil
  • Salt/pepper
  • 4 cups chicken or vegetable stock
  • 1 can coconut milk or coconut cream.
  • 1 table spoon mild curry powder
  • 1 tea spoon tumeric
  • 1 tea spoon powdered ginger
  • Dash red pepper flak
  • 4 hearts of palms sliced.
  • 2 star annise
    Bunch fresh cilantro chopped .

Directions:

  1. Heat oven to 400f. Cut the top of the squash off like a lid and remove the seeds. Rub the inside with olive oil. Wrap the outside with non-stick aluminum foil, leaving the cavity open, and place it in a pie pan (wrap the top of lid with aluminum as well). Place the squash and the lid in the oven and bake for about 90 minutes–or until flesh is soft (you can check by using a fork). Turn oven to broil, and roast for another 10 minutes.
  2. While the squash is baking, Sautee shallots and garlic in olive oil; add chicken, lime or lemon juice, salt and pepper to taste and slightly brown the chicken. Add sweet peppers, stock, and spices and cover it. Bring to a boil and let it cook at medium heat for about 10 minutes. Add coconut milk and a pinch more salt– if needed. Add hearts of palms and red pepper flakes. Bring it to a boil again and reduce heat to low. Cover and keep at low until squash is ready, stirring it sporadically.
  3. When the squash is ready, remove the foil and move it to a serving platter and fill it with curried chicken. Not all of the chicken and sauce will fit in the squash, so reserve the rest and keep adding to squash as it’s been served. Scoop the flesh from the lid and add to squash bowl.
    Remove the star annise and scrape some of the flesh, with a fork, into the sauce to thicken and add color. Garnish with cilantro and scoop amounts to serve over white rice (and a side salad of your choice). Enjoy!

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