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Fall Chicken Stew with Quinoa and Butternut Squash Recipe

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★★★★

3.9 from 49 reviews

This cozy Fall Chicken Stew with Quinoa and Butternut Squash is a hearty, nutrient-packed dish perfect for cooler days. Featuring tender roasted butternut squash, shredded rotisserie chicken, and a blend of aromatic spices, this stew brings together comforting fall flavors with the wholesome goodness of quinoa and kale. Easy to prepare in one pot, it offers a balanced meal that’s both satisfying and delicious.

Ingredients

Scale

Vegetables & Herbs

  • 3 Cups Butternut Squash (peeled, seeded & chopped into ½-inch pieces, about 1.5 pounds)
  • 1 Yellow Onion (medium, finely chopped)
  • 4 Cloves Garlic (minced)
  • 1 Cup Kale (chopped, optional)
  • 1 teaspoon Orange Zest
  • 1/4 Cup Flat-Leaf Parsley (fresh, minced)

Proteins

  • 1 ½ Pounds Rotisserie Chicken (chopped)

Pantry & Spices

  • 3 ½ Cups Chicken Broth (low sodium)
  • 1 Tablespoon Olive Oil
  • 1 teaspoon Kosher Salt
  • 1 ½ teaspoons Dried Oregano
  • 1/2 teaspoon Ground Cumin
  • 1/4 teaspoon Nutmeg
  • 1 Can Diced Tomatoes (14oz, petite diced)
  • 2/3 Cup Trader Joe’s Harvest Grains Blend (uncooked) or 2/3 cup uncooked quinoa
  • Freshly Ground Black Pepper (to taste)

Instructions

  1. Roast Butternut Squash: Toss the butternut squash with olive oil, kosher salt, and freshly ground black pepper. Spread evenly on a baking sheet and bake at 400°F for about 15 minutes until barely tender. Remove half of the squash pieces and set them aside for later.
  2. Continue Roasting Squash: Return the remaining squash pieces to the oven and bake for an additional 15 minutes until very tender. Once done, mash this portion of the squash with the back of a fork and set aside.
  3. Sauté Onions: Heat olive oil in a large Dutch oven over medium heat. Add the finely chopped onion and cook, stirring occasionally, until the onions become translucent, about 8 to 10 minutes.
  4. Add Aromatics and Spices: Stir in kosher salt, minced garlic, dried oregano, ground cumin, and nutmeg. Cook for 1 more minute while stirring to release the flavors.
  5. Add Base Ingredients: Pour diced tomatoes, the roasted butternut squash pieces, and the mashed squash into the pot. Stir well to combine all ingredients.
  6. Simmer Stew: Add chicken broth, uncooked quinoa (or Harvest Grains blend), and chopped kale if using. Bring the mixture to a gentle simmer, then cover and cook until the quinoa turns translucent and is cooked through, about 15 minutes.
  7. Incorporate Chicken and Flavor Enhancers: Add chopped rotisserie chicken and orange zest to the stew. Stir to combine and simmer uncovered for about 5 minutes to heat the chicken through and develop flavors.
  8. Finish and Garnish: Stir in fresh minced parsley. Adjust seasoning with freshly ground black pepper as needed. Serve the stew hot and enjoy the comforting fall flavors.

Notes

  • You can substitute quinoa with other grain blends or farro if preferred.
  • Kale is optional but adds extra nutrients and texture to the stew.
  • Use low sodium chicken broth to control salt levels in the stew.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely.
  • For a vegetarian version, omit the chicken and use vegetable broth instead.

Keywords: fall chicken stew, butternut squash stew, quinoa chicken stew, healthy chicken stew, autumn recipes, one pot stew

Find it online: https://foodiecara.com/fall-chicken-stew-with-quinoa-and-butternut-squash-recipe/