Fall Chicken Stew with Quinoa and Butternut Squash Recipe

If you’re craving a cozy, wholesome meal that feels like a warm hug on a chilly day, you’re going to adore this Fall Chicken Stew with Quinoa and Butternut Squash Recipe. I absolutely love how this stew balances tender chicken, nutty quinoa, and sweet roasted butternut squash with just the right blend of spices. It’s the kind of dish that fills your kitchen with the most inviting aroma and leaves you feeling nourished and satisfied—every single time.

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Ingredients You’ll Need

The ingredients for this Fall Chicken Stew with Quinoa and Butternut Squash Recipe are straightforward, surprisingly pantry-friendly, and encourage the natural sweetness of seasonal squash to shine. The quinoa adds texture and protein, making this stew something more than just a soup.

• Butternut Squash: Choose a firm one with a bright orange flesh; peeling and chopping into uniform pieces helps it roast evenly and sweeten up nicely.
• Chicken Broth: I prefer low sodium here so I can control the saltiness of the stew personally.
• Rotisserie Chicken: This shortcut adds so much flavor and saves tons of cooking time—you’ll appreciate the convenience.
• Olive Oil: Use good quality for roasting and sautéing to add a rich mouthfeel.
• Yellow Onion: Finely chopped to gently melt into the stew’s background flavors.
• Kosher Salt: Essential in building layers of flavor and balancing sweetness from the squash.
• Garlic: Fresh minced garlic wakes everything up with a punch of aroma.
• Dried Oregano: Adds a subtle herbal note that pairs perfectly with the chicken.
• Ground Cumin: A personal favorite in this recipe for its warm, earthy flavor.
• Nutmeg: Just a hint for seasonal warmth without overpowering the dish.
• Diced Tomatoes: Petite diced is great for chunkiness without being watery.
• Harvest Grains Blend or Quinoa: Quinoa is my go-to for that fluffy, slightly nutty bite, but you can swap with other grains.
• Orange Zest: The secret ingredient that lifts and brightens every spoonful.
• Kale (optional): Adds color and a healthy green touch, but feel free to skip it if you prefer.
• Freshly Ground Black Pepper: To taste, because a little pepper goes a long way in enhancing flavors.
• Flat-Leaf Parsley: Fresh and minced right before serving to add freshness and a pop of green.

Variations

I love how easy it is to make this stew your own. Whether you’re tweaking it to accommodate what’s in your fridge or adjusting for dietary needs, this Fall Chicken Stew with Quinoa and Butternut Squash Recipe really shines with simple swaps.

• Vegetarian Version: I once swapped the chicken broth for vegetable broth and skipped the chicken, adding more beans for protein—it was surprisingly satisfying.
• Grain Variations: Sometimes I like using farro or barley instead of quinoa, depending on what I have—both bring their own lovely texture.
• Dairy Addition: For extra creaminess, stirring in a splash of coconut milk right at the end works beautifully if you want a dairy-free rich finish.
• Spice It Up: If you like a little heat, adding a pinch of red pepper flakes when you cook the onions adds a wonderful subtle kick.

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

Step 1: Roast Your Butternut Squash for Maximum Sweetness

Start by tossing the cubed butternut squash with olive oil, a sprinkle of kosher salt, and freshly ground black pepper. Spread them out on a baking sheet and roast at 400°F. Here’s the trick I discovered to get the best texture: roast for 15 minutes, then remove half the squash and set those pieces aside. Keep roasting the rest for another 15 minutes until they’re very tender, then mash them up with a fork. This dual texture—some chunky, some mashed—adds such a lovely mouthfeel to the stew.

Step 2: Build Your Flavor Base

While the squash is roasting, heat some olive oil in a large Dutch oven over medium heat. Add the finely chopped yellow onion and cook it slowly, stirring often, until it’s translucent and soft—about 8 to 10 minutes. This slow cooking helps develop a natural sweetness that’s essential for the stew’s depth. Then stir in your salt, garlic, dried oregano, cumin, and nutmeg. Cook everything for just a minute more to toast the spices lightly—this releases their aroma and flavor beautifully.

Step 3: Combine Ingredients and Simmer

Add the diced tomatoes, both the roasted butternut squash pieces, and the mashed squash to the pot. Give it a good stir to combine. Pour in the chicken broth, quinoa (or harvest grain blend), and kale if you’re using it. Bring the whole mixture to a gentle simmer, cover the pot, and let it cook until the quinoa has turned translucent and is tender—this usually takes about 15 minutes. Don’t rush this step; the quinoa needs time to absorb those wonderful flavors.

Step 4: Add Chicken, Zest, and Final Touches

Stir in the chopped rotisserie chicken, a teaspoon of orange zest, and some freshly ground pepper. Simmer it uncovered for about 5 minutes to heat through and meld all those flavors together. The orange zest is my secret weapon here—it adds a bright, fresh pop that cuts through the richness and keeps every spoonful exciting. Before serving, toss in the minced fresh parsley for that last burst of freshness.

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

Garnishes

I like to finish this stew with a sprinkle of fresh flat-leaf parsley—its bright herbal notes balance the stew’s richness beautifully. Sometimes, a dollop of plain Greek yogurt or a little shredded sharp cheddar on top adds a creamy touch that my family goes crazy for, especially on chilly evenings.

Side Dishes

I usually keep sides simple—a crusty whole-grain bread or garlic bread is perfect for sopping up the stew’s delicious broth. When I want to add a little green on the side, a crisp salad with a tangy vinaigrette contrasts great with the stew’s warmth.

Creative Ways to Present

For a special occasion, I’ve served this stew in mini cast iron pots or rustic bread bowls—it makes for a stunning, cozy presentation that guests love. Garnishing with microgreens or a tiny sprinkle of smoked paprika elevates the look and flavor without much effort.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer any leftovers to airtight containers and keep them in the fridge. This stew holds up really well for up to 4 days, and the flavors even deepen overnight, making the next-day meal taste even better.

Freezing

I’ve frozen this stew multiple times without issue—portion it out, seal tightly in freezer-safe containers or bags, and it keeps well for about 2 months. When thawed, the texture remains hearty, though I recommend adding fresh parsley after reheating to keep it bright.

Reheating

Reheat gently on the stovetop over low to medium heat with a splash of broth or water to loosen it up if needed. Stir occasionally so everything heats evenly. I avoid the microwave here to maintain the stew’s lovely texture.

FAQs

Final Thoughts

This Fall Chicken Stew with Quinoa and Butternut Squash Recipe is one of those dishes I keep coming back to every autumn—its comforting flavors and hearty ingredients make it a standout in my meal rotation. It’s simple enough for weeknights, yet tasty and special enough to impress friends or family. I hope you love it as much as my family does and find it as easy to make and enjoy. Trust me, once you try this stew, it’ll become a go-to fall favorite in your kitchen too!

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