Creamy Chicken-Stuffed Kabocha Squash
A whole kabocha squash simmered until perfectly tender, then loaded with a hearty chicken stew packed with mushrooms, heart of palm, and corn, all bound together by silky cream cheese. A stunning Brazilian-inspired centerpiece that tastes every bit as good as it looks.
🛒 Ingredients
4 servings
- 1 medium kabocha squash (about 3 lbs / 1.5 kg)
- 1 chicken breast (about 14 oz / 400 g)
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 1 large ripe tomato, diced
- 1 tbsp tomato paste
- 1 can sweet corn, drained (10 oz / 280 g)
- ¾ cup water (200 ml)
- 1½ cups canned heart of palm, sliced
- 1½ cups canned mushrooms, sliced
- Fresh parsley and chives, to taste
- 7 oz (200 g) Brazilian requeijão or cream cheese
- Salt, pepper, and seasoning to taste
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Directions
- 1
Cut a lid from the top of the squash. Scoop out the seeds with a spoon and rinse thoroughly under cold water.
- 2
Place the squash in a large lidded pot and fill with water halfway up its sides. Cover and cook over medium heat for about 1 hour, until the flesh is fork-tender. Check the water level regularly and top up as needed.
- 3
Meanwhile, poach the chicken breast in lightly salted water until fully cooked. Shred it coarsely or cut into bite-sized chunks. Set aside.
- 4
Heat the oil in a skillet over medium heat. Sauté the onion until soft and golden. Add the chicken, season well, then stir in the diced tomato, tomato paste, and corn.
- 5
Add the water and let the sauce simmer over low heat until reduced and thickened.
- 6
Stir in the heart of palm and mushrooms and cook for 2 more minutes. Add fresh herbs, adjust salt, and remove from heat.
- 7
Preheat the oven to 400°F (200°C). Place the cooked squash in a baking dish with a splash of water on the bottom to prevent burning.
- 8
Spread a generous layer of cream cheese all over the inside of the squash. Build alternating layers of chicken filling and cream cheese. Replace the lid.
- 9
Bake for 30 to 40 minutes until lightly golden and the cheese is bubbling.
- 10
Remove from the oven, rest for 5 minutes, and serve straight from the squash at the table.
💡 Chef's Tip
No requeijão? Cream cheese or smooth ricotta work beautifully. For a golden, slightly crispy finish, scatter a handful of grated Parmesan over the top before baking.
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Same category — Poultry
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