Description

This Fall Chicken Stew with Quinoa and Butternut Squash is a hearty and comforting dish perfect for chilly autumn or winter nights. Featuring roasted butternut squash, tender rotisserie chicken, nutrient-packed quinoa, flavorful herbs, and a medley of spices, this stew combines warmth and wholesomeness in every bowl. The addition of fresh kale and parsley adds a vibrant touch and boosts the nutritional profile, making it a satisfying and nourishing meal.

Ingredients

Scale

Vegetables and Fresh 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)
1/4 Cup Flat-Leaf Parsley (fresh, minced)
1 teaspoon Orange Zest

Proteins

1 ½ Pounds Rotisserie Chicken (chopped)

Pantry and Spices

3 ½ Cups Chicken Broth (low sodium)
1 Tablespoon Olive Oil
1 teaspoon Kosher Salt
4 Cloves Garlic (minced)
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)

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Instructions

Roast Butternut Squash: Toss the butternut squash pieces with olive oil, kosher salt, and freshly ground black pepper. Spread them on a baking sheet and bake in a preheated oven at 400°F (200°C) for about 15 minutes until they are barely tender. Remove half of the roasted squash pieces and set them aside for later use.
Mash Remaining Squash: Continue baking the remaining squash pieces for an additional 15 minutes until they become very tender. Once done, mash these squash pieces with the back of a fork to create a smooth texture. Set aside.
Sauté Aromatics: Heat olive oil in a large Dutch oven over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until the onion starts to turn translucent, approximately 8 to 10 minutes.
Add Spices and Garlic: Stir in kosher salt, minced garlic, dried oregano, ground cumin, and nutmeg into the onion. Cook for one minute more while stirring to release the flavors.
Add Main Ingredients to Pot: Add the diced tomatoes, the reserved roasted butternut squash pieces, and the mashed butternut squash to the pot. Stir well to combine all components evenly.
Add Broth, Quinoa, and Kale: Pour in the chicken broth, uncooked quinoa (or Harvest Grains Blend), and chopped kale if using. Bring this mixture to a simmer, then cover and cook until the quinoa becomes translucent and fully cooked, about 15 minutes.
Incorporate Chicken and Finish Cooking: Stir the chopped rotisserie chicken, orange zest, and freshly ground black pepper into the stew. Simmer uncovered for about 5 minutes to heat the chicken through and meld flavors.
Garnish and Serve: Stir in freshly minced flat-leaf parsley right before serving for a fresh herbal finish. Serve hot and enjoy this wholesome fall stew.

Notes

This stew is a “New American Heartland” inspired dish rich in wholesome ingredients like quinoa and butternut squash, delivering hearty nutrition and satisfying flavors.
Using rotisserie chicken saves time while adding succulent cooked chicken flavor.
Optional kale adds extra vitamins and fiber; substitute with spinach or omit if preferred.
Adjust seasoning with salt and pepper to taste, especially if using regular sodium broth.
Great as a make-ahead meal; flavors deepen when reheated the next day.

Nutrition

Serving Size: 1 cup
Calories: 117 kcal
Sugar: 3 g
Sodium: 752 mg
Fat: 3 g
Saturated Fat: 0.4 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 2 mg