Description
This Fall Chicken Stew with Quinoa and Butternut Squash is a hearty, comforting dish perfect for chilly autumn and winter evenings. Featuring tender rotisserie chicken, roasted butternut squash, nutrient-rich quinoa, and warming spices like cumin and nutmeg, this stew blends vibrant fall flavors with wholesome ingredients. It’s a satisfying, one-pot meal that’s easy to prepare and packed with texture and flavor, ideal for a cozy dinner.
Ingredients
Scale
Vegetables and Aromatics
- 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 Items
- 3 ½ Cups Chicken Broth (low sodium)
- 1 Can Diced Tomatoes (14 oz, petite diced)
- 2/3 Cup Trader Joe’s Harvest Grains Blend (uncooked, or 2/3 cup uncooked quinoa)
- 1 Tablespoon Olive Oil
- 1 teaspoon Kosher Salt
- 1 ½ teaspoons Dried Oregano
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Nutmeg
- Freshly Ground Black Pepper (to taste)
Instructions
- Roast Butternut Squash: Preheat your oven to 400°F. Toss the chopped butternut squash with olive oil, kosher salt, and freshly ground black pepper. Spread on a baking sheet and roast for about 15 minutes until barely tender. Remove half of the squash pieces and set aside.
- Continue Roasting Squash: Return the remaining squash pieces to the oven and roast for an additional 15 minutes until very tender. Once done, mash these tender pieces with the back of a fork and set aside for later use.
- Sauté Aromatics: In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until the onion becomes translucent, about 8 to 10 minutes.
- Add Spices and Garlic: Stir in kosher salt, minced garlic, dried oregano, ground cumin, and nutmeg. Cook for an additional minute while stirring to release the spices’ aroma.
- Add Base Ingredients: Add the canned diced tomatoes (including juices), the roasted butternut squash pieces (the half you set aside), and the mashed butternut squash to the pot. Stir well to combine all ingredients.
- Add Broth, Quinoa, and Kale: Pour in the low-sodium chicken broth, then stir in the uncooked quinoa (or Harvest Grains Blend) and chopped kale if using. Bring the mixture to a gentle simmer.
- Cook Quinoa: Cover the pot and let it simmer for about 15 minutes, or until the quinoa becomes translucent and tender, indicating it is cooked through.
- Add Chicken and Seasonings: Stir in the chopped rotisserie chicken, orange zest, and freshly ground black pepper to taste. Continue to simmer uncovered for about 5 minutes to heat everything through and meld flavors.
- Finish with Fresh Parsley: Remove the stew from heat and stir in the fresh minced flat-leaf parsley. Serve the stew warm for a cozy, nutritious meal.
Notes
- This stew is inspired by “New American Heartland” cuisine, combining wholesome grains and seasonal vegetables for a nourishing meal.
- You can substitute the Harvest Grains Blend with plain quinoa or any preferred grain blend.
- Kale is optional but adds a nice boost of color and nutrients.
- Leftover stew stores well in the refrigerator for up to 3 days and reheats beautifully.
- For a vegetarian version, omit the chicken and use vegetable broth instead.
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
