Fall Chicken Stew with Quinoa and Butternut Squash Recipe

If you’re craving something cozy, nourishing, and packed with autumn flavors, you’ve got to try this Fall Chicken Stew with Quinoa and Butternut Squash Recipe. I absolutely love how this stew combines the sweetness of roasted butternut squash with tender chicken and the nuttiness of quinoa—all simmered in a fragrant broth that makes your kitchen smell heavenly. Whether you’re winding down after a busy day or meal prepping for the week, this stew is an absolute winner that feels like a warm hug in a bowl.

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Ingredients You’ll Need

Each ingredient in this stew is carefully chosen to bring out the best in fall flavors while keeping things healthy and hearty. When shopping, look for firm butternut squash and fresh kale to really elevate your stew’s texture and color.

• Butternut Squash: Roasting it first brings out a lovely sweetness and soft texture that’s key for this stew.
• Chicken Broth: I use low sodium to control saltiness but still get a rich base.
• Rotisserie Chicken: A total game changer for quick stew making—you skip the cooking time but keep all that tender chicken flavor.
• Olive Oil: For roasting and sautéing, adds a silky richness without overpowering the veggies.
• Yellow Onion: Adds sweetness and depth once softened—don’t rush this step!
• Kosher Salt: Essential for seasoning at every stage.
• Garlic: Freshly minced for that aromatic pop that wakes up the whole dish.
• Dried Oregano: Brings a subtle herbal note that complements the squash and chicken well.
• Ground Cumin: Adds a cozy warmth—just a little goes a long way.
• Nutmeg: I love this little secret spice; it enhances the autumn vibe in the stew.
• Diced Tomatoes: Adds a touch of acidity and texture.
• Trader Joe’s Harvest Grains Blend or Quinoa: Either works beautifully to bulk up the stew and add protein.
• Orange Zest: This brightens the stew and surprises your palate in the best way.
• Kale (Optional): Adds color, nutrients, and a nice bite if you like a bit of green.
• Freshly Ground Black Pepper: To taste, for balance and a touch of spice.
• Flat-Leaf Parsley: Minced and stirred in at the end for freshness and a pop of color.

Variations

I encourage you to tweak this Fall Chicken Stew with Quinoa and Butternut Squash Recipe to suit your taste and pantry. Over time, I’ve played around with different add-ins and it’s always delicious.

• Make it Vegetarian: Swap the chicken for white beans or chickpeas for a plant-based version that’s just as hearty.
• Different Grains: I’ve swapped quinoa for brown rice or farro depending on what I have on hand—each brings a unique texture.
• Add Heat: A pinch of crushed red pepper flakes or a dash of smoked paprika ups the spice for those chilly evenings.
• Seasonal Vegetable Swaps: Try sweet potatoes instead of butternut squash, or add carrots and parsnips for extra depth.

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

Step 1: Roast the Butternut Squash in Two Stages

Start by tossing your peeled, seeded, and chopped butternut squash with olive oil, salt, and pepper. Roast it at 400°F for about 15 minutes until it just starts to get tender. This step is crucial because it lets the natural sweetness develop without turning mushy too soon. After the first bake, set half aside as chunks, then roast the rest for another 15 minutes until they’re super soft and perfect for mashing. I discovered that splitting it like this adds wonderful texture to the stew—some pieces melt into the broth while others add body. Use the back of a fork to mash the very tender pieces right in the tray.

Step 2: Build Your Flavor Base

In a large Dutch oven over medium heat, drizzle a tablespoon of olive oil and add the finely chopped yellow onion. Cook it slowly, stirring occasionally, for about 8 to 10 minutes until it’s soft and just starting to turn translucent—you don’t want it browned, just sweet and mellow. Then toss in the salt, minced garlic, oregano, cumin, and nutmeg. Stir for about a minute until everything is fragrant and your kitchen smells amazing—this is where your stew starts coming alive.

Step 3: Combine and Simmer

To the pot, add the diced tomatoes, the roasted butternut squash pieces, and the mashed squash. Stir to combine these layering flavors. Pour in the chicken broth, then add the quinoa and optional kale. Bring everything to a gentle simmer, cover, and let it cook for about 15 minutes until the quinoa turns translucent—this means it’s perfectly cooked and ready to soak up those cozy flavors.

Step 4: Finish and Serve

Stir in the shredded rotisserie chicken, orange zest, and freshly ground black pepper. Let it simmer uncovered for another 5 minutes, just enough to heat the chicken through and marry all the flavors. Finally, toss in the minced parsley right before serving to add that fresh, vibrant note. Trust me, the orange zest is the little twist that brings a surprising brightness to this fall classic.

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

Garnishes

I love sprinkling a bit of extra fresh parsley or even a handful of toasted pumpkin seeds on top for a fun crunch contrast. A little dollop of plain Greek yogurt or sour cream on the side adds creaminess and cools the warm spices beautifully.

Side Dishes

My go-to sides with this stew are crusty whole grain bread to soak up that delicious broth, or a simple green salad with vinaigrette to keep things fresh and light on the side. Sometimes, my family enjoys it with roasted Brussels sprouts or a mashed cauliflower dish for added veggies.

Creative Ways to Present

For a special occasion, I’ve served this stew in individual mini cast iron skillets topped with a sprinkle of crunchy croutons and fresh herbs—it instantly makes it feel extra cozy and inviting. It’s a winner for dinner parties or Sunday family meals!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in airtight containers in the fridge, and they typically stay fresh and tasty for up to four days. The flavors actually meld beautifully overnight, so it often tastes even better the next day.

Freezing

This Fall Chicken Stew with Quinoa and Butternut Squash Recipe freezes well! I portion it into freezer-safe containers or bags and it keeps for up to three months. I recommend thawing overnight in the fridge before reheating gently on the stove.

Reheating

I reheat leftovers slowly on the stovetop with a splash of chicken broth or water to loosen the stew if it’s thickened too much. This keeps the quinoa from drying out and helps retain that lovely velvety texture.

FAQs

Final Thoughts

When I first made this Fall Chicken Stew with Quinoa and Butternut Squash Recipe, I was blown away by how it transformed a simple chicken stew into something both comforting and wholesome. Every spoonful feels like a taste of autumn’s best gifts—rich, bright, and heartwarming. This recipe has become a staple in my kitchen during colder months, and I’d honestly recommend it to anyone wanting a delicious, easy-to-make meal that the whole family will enjoy. Give it a try, you won’t regret it!

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