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Squash Side

February 18th, 2013 06:00:00 am

Chicken with Squash Side Dish -- Kabocha Squash


Kabocha squash, also known as Japanese squash, is a winter squash with a green peel and orange flesh. Its flavor is sweeter than other winter squash choices, and its texture is somewhat drier. That is why vapor cooking it is the best method, to moisten the flesh! That orange color also means wonderful nutrients, rich in beta-carotene, iron and potassium. This yummy squash side dish is prepared and served here with chicken.


Start by washing your squash thoroughly. The skin is edible and delicious. Then slice the squash down the center with a big sturdy knife. You might have to work from both sides to get through it. Scrape the seeds out and scrape the sides clean. Discard seeds. Kabocha Squash Side

Squash Side


Slice one garlic clove in half long-wise. Rub the garlic along the skin of the squash. Put the halves or quarters into your Titanium pan. Since this is a drier squash, add about a ¼ cup water to the bottom of the pan to create vapor quickly. Apply the lid and turn the heat to high. As soon as you see the vapor forming on the lid, reduce the heat the low to medium and set your timer for 15-16 minutes.


Now take the garlic clove and chop it up small… put it into a small fry pan with a bit of oil and lightly brown it. Turn off the heat and add a ¼ stick of butter. Set it aside on the stovetop to melt with the residual heat from your cooking activities.


Once the squash is cooked, poke a few holes into it with a fork, and then drizzle the garlic/butter over it lightly. It does not require much to get a wonderful flavor of garlic butter to seep into the squash. Remember to eat the skin and all, very delicious!


To prepare your main dish, take your organic chicken breasts and inject them with your favorite marinade. (It is good to have done this a few hours earlier). I used Lemon Tarragon salad dressing on this round, injecting each breast 4 or 5 times. You can see it plumping full of flavor that will seep wonderfully through the meat as it cooks. Then lightly season the outside with dried herbs or sea salt and pepper or both.

 Inject Flavor into Chicken

Put your Titanium grill pan on high heat. Once it is hot, put the chicken breasts in, without using any oil or fats. Brown them nicely on each side for 3 or 4 minutes, with the lid on. (If, however, you want a more crisp finish to your meat, leave the lid off and it will take about 3-4 minutes longer. With the lid on, the remaining cooking time, should be about 4 minutes, for a total of 12 minutes for 4 chicken breasts.

 Chicken cooking in 12 minutes

Put the chicken breasts on your serving plates. Add some fresh organic mixed greens and finish with a dollop of Artichoke Spinach Hummus. Add the Garlic Kabocha Squash to the plate for a complete and healthy meal. I find I do not need salad dressing because I take the hummus and the chicken with the greens in one bite and it is a delicious combination.  Plated Kaboch and Chicken breast



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