I have one more butternut squash recipe to share. This creamy and hearty one-pot dish was an absolute crowd-pleaser. I used butternut squash, but this dish could also be prepared using Kabocha or acorn squash instead.
This recipe was adapted from Martha Stewart Living’s Everyday Food. I used butternut squash instead of Kabocha, substituted boneless, skinless chicken thighs for bone-in, used thyme instead of oregano, and increased the amount of garlic. I served the dish with roasted cauliflower.
Yield: Serves 6 to 8
- 3-4 T vegetable oil, divided
- 8 boneless, skinless chicken thighs
- coarse salt and freshly ground black pepper
- 1 large white onion, diced medium
- 4 cups of large chunks (about 1 1/4 pounds) butternut, Kabocha, or acorn squash
- 4 large cloves garlic, minced
- 6 sprigs of thyme or oregano
- 1 1/2 cups Arborio rice
- 1/4 cup dry white wine
- 3 1/2 cups chicken stock
- Preheat oven to 375 degrees, preferably on convection.
- In a large heavy pot with a tight-fitting lid, heat 3 tablespoons of oil over medium-high heat. (I used an enameled cast iron pan.)
- Pat the chicken dry and season with salt and pepper.
- In batches, cook chicken, “skin side” down, until deep golden and fat is rendered, 6 to 7 minutes. Flip and cook 1 minute more. Transfer chicken to a plate.
- Reduce heat to medium and add remaining tablespoon oil, if needed, to pot. (I didn’t add additional oil and used the chicken drippings in the pot instead.)
- Add onion and squash and cook until onion is translucent, 8 minutes.
- Add garlic and thyme/oregano and cook until fragrant, 30 seconds.
- Add rice and cook, stirring, until opaque, 1 to 2 minutes.
- Add wine and cook, stirring, until completely evaporated, 1 to 2 minutes.
- Add broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper; stir to incorporate. Then return the chicken to the pot, “skin side up.”
- Bring to a boil; cover, transfer to oven, and cook until liquid is absorbed and rice is tender, 25 minutes.
- Let sit, covered, 10 minutes. Serve.