If you’re craving a hearty, comforting meal that captures the essence of autumn, the Fall Chicken Stew with Quinoa and Butternut Squash Recipe is an absolute must-try. This stew blends tender rotisserie chicken, sweet roasted butternut squash, and the satisfying bite of quinoa into a vibrant, nourishing dish that feels like a warm hug on a chilly day. It’s loaded with fall flavors like warm spices, fresh herbs, and zesty orange, creating the perfect balance of cozy and refreshing. Whether you’re feeding a family or meal prepping for the week, this stew is as versatile as it is delicious, bringing the best of the season right to your table.

The image shows a close-up of a pot filled with a colorful soup. The soup has three main layers: the first layer is a broth with a warm orange color, the second layer contains small white round grains and pieces of yellow-orange squash, and the third layer has bright green leafy kale and chunks of red tomato scattered throughout. A wooden spoon lifts a scoop from the pot, showing all these layers mixed together with a slightly thick texture. The pot is white inside and sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Fall Chicken Stew with Quinoa and Butternut Squash Recipe plays a role in layering flavors and textures — from the nutty richness of quinoa to the tender sweetness of roasted squash, all brought together with fragrant spices. Here’s a simple yet essential lineup of what you’ll need to create this satisfying stew.

Butternut Squash (3 cups): Roasting brings out its natural sweetness and gives the stew a velvety texture.
Chicken Broth (3 ½ cups): Low sodium is best to control seasoning, adds a savory base for the stew.
Rotisserie Chicken (1 ½ pounds): Already cooked and chopped, it makes the stew quick and flavorful.
Olive Oil (1 tablespoon): Used for roasting and sautéing — a heart-healthy fat that enriches flavor.
Yellow Onion (1 medium, finely chopped): Adds sweetness and depth as it softens.
Kosher Salt (1 teaspoon): Enhances all the other flavors.
Garlic (4 cloves, minced): Infuses aromatic warmth.
Dried Oregano (1 ½ teaspoons): Brings a subtle earthiness to balance the stew.
Ground Cumin (½ teaspoon): Adds a gentle smoky undertone.
Nutmeg (¼ teaspoon): Just a pinch for cozy warmth that complements squash.
Diced Tomatoes (1 can, 14oz petite diced): Brightens the stew with acidity and texture.
Trader Joe’s Harvest Grains Blend or Quinoa (⅔ cup, uncooked): Provides heartiness and a slight nuttiness.
Orange Zest (1 teaspoon): For a pop of freshness and zing.
Kale (1 cup, chopped, optional): Adds a nutritious green boost and color.
Freshly Ground Black Pepper (to taste): Balances all the flavors with a gentle heat.
Flat-Leaf Parsley (¼ cup, fresh minced): Bright finishing herb that livens up the stew.

How to Make Fall Chicken Stew with Quinoa and Butternut Squash Recipe

Step 1: Roast the Butternut Squash

Begin by tossing your cubed butternut squash with olive oil, kosher salt, and freshly ground black pepper. Roast at 400 degrees Fahrenheit until the squash is barely tender, about 15 minutes. This brings out its natural sweetness and starts the caramelization process that deepens the flavor.

Step 2: Prepare Twice-Roasted Squash

Remove half of the squash pieces and set them aside for texture in the stew. Continue roasting the remaining squash for another 15 minutes until very tender. Then mash this softer batch with a fork — this will help thicken and enrich the stew with its creamy consistency.

Step 3: Sauté the Aromatics

In a large dutch oven, heat a tablespoon of olive oil over medium heat. Add finely chopped yellow onion and cook until it becomes translucent, about 8 to 10 minutes. This slow cooking brings out a natural sweetness that forms the flavor base of the stew.

Step 4: Add Spices and Garlic

Sprinkle in kosher salt, minced garlic, dried oregano, ground cumin, and nutmeg. Stir constantly and cook for an additional minute to toast the spices and release those incredible aromas that will fill your kitchen and establish the stew’s vibrant character.

Step 5: Combine Tomatoes and Butternut Squash

Add the canned diced tomatoes, the roasted squash pieces, and the mashed squash into the pot. Stir to combine, allowing the mixture to take on a lovely, rich orange hue and a wonderful mix of textures.

Step 6: Simmer with Broth, Quinoa, and Kale

Pour in the chicken broth, add the uncooked quinoa (or Harvest Grains Blend), and toss in the chopped kale if you’re using it. Bring the stew to a gentle simmer, cover, and cook for about 15 minutes until the quinoa turns translucent and is perfectly tender, soaking up all those flavors.

Step 7: Stir in Chicken and Orange Zest

Mix in the chopped rotisserie chicken and orange zest, then simmer uncovered for 5 more minutes to heat through. The orange zest adds a bright, fresh twist that lifts the entire dish.

Step 8: Finish with Fresh Parsley

Sprinkle freshly minced flat-leaf parsley into the stew just before serving for a fresh herbal note and a pop of green color. Give it a final stir, taste for seasoning, and get ready to enjoy a bowl of pure fall comfort.

How to Serve Fall Chicken Stew with Quinoa and Butternut Squash Recipe

A white bowl filled with a thick soup containing orange chunks, red tomato pieces, white grains, green leafy vegetables, and small pieces of white meat, all mixed in a golden broth with visible black pepper specks. The bowl sits on a white plate with small brown speckles, with a silver spoon on the left edge of the plate. Around the bowl on the white marbled surface are scattered green herb sprigs and torn pieces of light brown bread. In the top right, there is another white plate with more pieces of torn bread. The background is a wooden table. photo taken with an iphone --ar 4:5 --v 7

Garnishes

This stew shines on its own, but fresh garnishes can elevate it beautifully. Sprinkle extra parsley or a few shreds of sharp Parmesan cheese for richness. You could also add a dollop of sour cream or plain Greek yogurt to give it a delicious creamy contrast.

Side Dishes

Though hearty, pairing this stew with a crusty baguette or warm, buttered naan can help scoop up every last bite. A crisp green salad with a tangy vinaigrette also complements the stew’s richness and rounds out your meal with freshness.

Creative Ways to Present

Serve the stew in rustic bowls to enhance its homey vibe, perhaps topped with a sprinkle of toasted pumpkin seeds for texture. For a special touch, ladle it into hollowed-out mini pumpkins or squash for an eye-catching seasonal centerpiece that guests will love.

Make Ahead and Storage

Storing Leftovers

Store any leftover Fall Chicken Stew with Quinoa and Butternut Squash Recipe in an airtight container in the refrigerator. It will keep well for up to 4 days, making it perfect for quick lunches or easy weeknight dinners.

Freezing

This stew freezes wonderfully. Portion it into freezer-safe containers or bags and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating to maintain the best texture and flavor.

Reheating

Reheat the stew gently on the stove over medium-low heat, stirring occasionally. You can add a splash of broth or water if it thickens too much during storage. Microwave reheating works too—just cover to avoid drying out and stir halfway through.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Absolutely! Use cooked shredded chicken from your own roasted or boiled bird if you prefer, but rotisserie chicken saves so much time and adds great flavor.

Is it okay to substitute quinoa with another grain?

Yes, you can substitute the quinoa with other small grains like barley or farro, but keep in mind cooking times and liquid amounts might change slightly.

Can I make this stew vegetarian?

You can omit the chicken and swap chicken broth for vegetable broth; adding extra beans or lentils will help keep it hearty and protein-packed.

How spicy is this stew?

This Fall Chicken Stew is gently spiced with warming herbs and a touch of cumin and nutmeg but not spicy hot—perfect for all palates.

What can I do if I don’t have kale?

Spinach, Swiss chard, or even collard greens make excellent swaps, just add them towards the end of cooking as you would the kale.

Final Thoughts

This Fall Chicken Stew with Quinoa and Butternut Squash Recipe is more than just a meal—it’s a celebration of the season’s best flavors in one pot. Warm, nourishing, and packed with wholesome ingredients, it’s the perfect dish to curl up with when the weather starts to turn crisp. Give it a try soon; I promise it might just become your new favorite fall dinner to share with loved ones.