Chicken Squash Recipe Hawaii

This Hawaiian chicken squash recipe is a cozy island classic that I love for its simplicity and heartwarming flavor. Made with tender chicken, kabocha squash, onions, garlic, and a light broth, it’s a comforting dish that’s both savory and slightly sweet. The squash melts into the soup, creating a naturally thick, velvety texture without any added cream. I usually enjoy it with a bowl of rice—it’s the kind of dish that tastes like home. Perfect for chilly days or whenever I’m craving a taste of Hawaii.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4

Course: Main Course

Cuisine: Hawaiian

Calories: 250

Ingredients Equipment Method Notes

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

Equipment

Large pot or Dutch oven
Cutting board and knife
Measuring cups and spoons
Wooden spoon or spatula

Method

Sauté Aromatics

Heat the canola oil in a large pot over medium heat. Add the sliced ginger and sauté until fragrant, about 2 minutes.

Brown the Chicken

Add the chicken pieces to the pot and cook until they are lightly browned on all sides.

Add Liquids

Pour in the fish sauce and water, stirring to combine. Bring the mixture to a boil.

Simmer

Reduce the heat to low and let the chicken simmer for about 15 minutes.

Add Vegetables

Add the squash and mushrooms to the pot. Continue to simmer until the squash is tender, about 10-15 minutes.

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.

Notes

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.