Roasted Kabocha with Minced Chicken

This recipe is my new favorite. Inspired by a similar Japanese dish of braised kabocha with minced chicken, this simple yet flavorful meal is so good that I made it twice in one week.

Ingredients:

Roasted Kabocha:

• 1/2 head of kabocha squash

• 2 tbsp avocado oil

• pinch of salt, to taste

• 1/4 tsp cinnamon

• 1/2 tsp garlic powder

• 1/4 tsp sumac berry powder

Minced chicken:

• 1-2 tbsp tallow or bacon grease

• 1 lb ground chicken (sub beef or pork)

• 2 tbsp coconut aminos

• pinch of salt, to taste

• 1 clove garlic, grated

• 1 knob ginger, peeled and grated

• 1 bunch chopped scallions

Preparations:

• Prepare by chopping the squash in half. Set aside one half for another meal. Then, remove the seeds with a spoon and dice it into bite sized pieces.

• Add it to a large bowl and coat with the seasonings. Mix together with your hands to combine.

• Oil a baking tray and place a sheet of parchment paper on it. Then, add the kabocha on top. Bake for 25 minutes or until fully cooked through.

• While the kabocha is roasting, prepare the minced meat. Oil a cast iron skillet with bacon grease or tallow.

• Once it’s hot to the touch and sizzling, add in a the minced chicken. Allow the chicken to break down and cook about 50% through. Then, add in the coconut aminos, salt, minced garlic, minced ginger and scallions.

• Stir everything together well and continue to cook the chicken until it has completely browned and no pink remains.

• Once the kabocha has finished roasting, carefully remove it from the oven before adding it onto the skillet of chicken. Mix everything together well and continue cooking for another two to three minutes before turning off the stove.

• Remove from heat and serve immediately.