I always come back to this dish when I want something cozy and full of flavor. Growing up, it showed up at potlucks, family dinners, and quiet weeknights.
After just a few bites, you’ll know why it’s unforgettable. The chicken squash recipe Hawaii locals love brings together tender chicken, soft squash, and a savory broth that warms the soul.
I love how simple it is to make but still delivers so much comfort. It reminds me of island living—laid-back, flavorful, and nourishing.
If you’ve never cooked with upo (long squash), don’t worry. I’ll walk you through it. This dish has become one of my most requested meals, and now I’m sharing it with you. Let’s bring Hawaii to your kitchen.
Why You Will Love This Recipe?
You’ll love this recipe because it’s incredibly comforting, simple to make, and packed with flavor. The chicken becomes tender as it simmers in a savory broth, while the squash soaks up every bit of goodness.
I don’t need fancy ingredients or hours in the kitchen to create something this satisfying. The flavors remind me of home—warm, earthy, and honest.
It’s also versatile, so I can use whatever chicken I have on hand, and the vegetables can be swapped based on what’s in season.
Whether you’re new to Hawaiian cooking or just craving a nourishing bowl of stew, this recipe delivers every time. It’s the kind of meal I make when I want to slow down and enjoy something real.
How Tom Prepare Chicken Squash Recipe Hawaii?
Recipe Overview
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Difficulty: Easy
Cuisine: Hawaiian
Yield: Serves 4
Equipment Needed
- Large pot or Dutch oven
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 1 tablespoon canola oil
- 1-inch piece of ginger, sliced
- 1 pound chicken wings or thighs
- 1/4 cup fish sauce
- 3 cups water
- 1 pound long squash (upo), peeled and cut into chunks
- 1 cup mushrooms, whole or halved
- Salt and pepper to taste
- Optional: moringa leaves (malunggay) or bittermelon leaves
Step-by-Step Instructions
1. Sauté Aromatics
Heat the canola oil in a large pot over medium heat. Add the sliced ginger and sauté until fragrant, about 2 minutes.
2. Brown the Chicken
Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
3. Add Liquids
Pour in the fish sauce and water, stirring to combine. Bring the mixture to a boil.
4. Simmer
Reduce the heat to low and let the chicken simmer for about 15 minutes.
5. Add Vegetables
Add the squash and mushrooms to the pot. Continue to simmer until the squash is tender, about 10-15 minutes.
6. Season and Serve
Season the stew with salt and pepper to taste. If using, add moringa or bittermelon leaves and cook for an additional 2-3 minutes. Serve hot.
Nutrition Facts Per Serving
- Calories: Approximately 250
- Protein: 20g
- Fat: 15g
- Carbohydrates: 10g
- Fiber: 2g
- Sodium: Depending on fish sauce used
Serving Suggestions
When I serve this chicken squashrecipe hawaii dish, I like to keep things simple and comforting—just like the recipe itself. My go-to pairing is a warm bowl of steamed white rice.
It soaks up the savory broth perfectly and makes the meal feel complete. If I want a lighter option, I go for brown rice or even cauliflower rice.
Sometimes, I add a side of pickled vegetables or a fresh tomato salad for a bit of contrast. The acidity balances the richness of the broth.
If I’m feeling fancy, I’ll sprinkle chopped green onions or fried garlic on top right before serving. And on cooler days, I love to enjoy it with a slice of crusty bread to dip right into the stew.
Tips and Variations
- Protein Options: While chicken wings or thighs are traditional, you can use boneless chicken breast for a leaner option.
- Vegetable Add-ins: Feel free to add other vegetables like zucchini or spinach for added nutrition.
- Spice Level: Add a chopped chili pepper or a dash of chili flakes if you prefer a spicier stew.
Health Benefits
This dish is rich in protein from the chicken and provides essential vitamins and minerals from the squash and optional leafy greens.
The ginger not only adds flavor but also has anti-inflammatory properties. Using fish sauce adds umami without the need for additional salt.
How To Make With More Delicious?
- Sear the chicken first. I always brown the chicken pieces before simmering. It adds a deeper, richer flavor to the broth.
- Use bone-in chicken. It brings way more flavor to the dish than boneless cuts. Plus, the meat stays juicier.
- Simmer low and slow. Don’t rush it. The longer it gently simmers, the more the flavors develop. I usually let it bubble away for a few extra minutes.
- Add aromatics. A little garlic or onion along with the ginger can boost the base flavor beautifully.
- Finish with fresh herbs. Sometimes I toss in chopped green onions or a handful of moringa leaves at the end. It gives a fresh, earthy finish.
How Store?
I always make a little extra because this dish stores really well. Once the chicken squash has cooled down to room temperature, I transfer it into an airtight container.
I keep it in the fridge for up to 3 to 4 days. When I reheat it, I usually do it on the stovetop over medium heat until it’s hot all the way through. If it thickens up too much in the fridge, I just add a splash of water or broth while warming it.
For longer storage, I sometimes freeze it. I let it cool completely, portion it into freezer-safe containers, and freeze it for up to 2 months. Thaw it overnight in the fridge, then reheat on the stove. Still tastes just as comforting.
Note
Long squash, also known as upo, is commonly used in Filipino and Hawaiian cooking. If you can’t find it, zucchini or chayote are good substitutes.
Conclusion
This chicken squash recipe hawaii has become one of my go-to comfort meals. It’s simple, nourishing, and full of flavor that takes me right back to the islands.
I love how the tender chicken, sweet squash, and savory broth come together in such a soothing way. Whether I’m cooking for myself or sharing with someone, this dish always brings warmth to the table.
If you’ve never tried it, now’s the perfect time. Once you taste it, I know you’ll come back to it again and again—just like I do.