Description

This Fall Chicken Stew with Quinoa and Butternut Squash is a hearty and wholesome dish, perfect for cozy fall or winter dinners. Featuring tender rotisserie chicken, nutrient-rich quinoa, and sweet butternut squash, it’s seasoned with warm spices and fresh herbs for a comforting meal that balances flavors and textures beautifully.

Ingredients

Scale

Vegetables and 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 and Grains

1 ½ Pounds Rotisserie Chicken (chopped)
2/3 Cup Trader Joe’s Harvest Grains Blend (uncooked, or 2/3 cup uncooked quinoa)

Liquids and Canned Goods

3 ½ Cups Chicken Broth (low sodium)
1 Can Diced Tomatoes (14oz, petite diced)

Oils, Spices, and Seasonings

1 Tablespoon Olive Oil
1 teaspoon Kosher Salt
Freshly Ground Black Pepper (to taste)
1 ½ teaspoons Dried Oregano
1/2 teaspoon Ground Cumin
1/4 teaspoon Nutmeg

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Instructions

Prepare Butternut Squash: Toss the chopped butternut squash with olive oil, kosher salt, and freshly ground black pepper. Spread on a baking sheet and bake at 400°F for about 15 minutes until just barely tender. Remove half of the squash pieces and set aside for later.
Roast and Mash Remaining Squash: Continue baking the remaining squash pieces for an additional 15 minutes until very tender. Once done, mash these tender pieces using the back of a fork and set aside.
Sauté Onions: In a large Dutch oven over medium heat, heat 1 tablespoon olive oil. Add the finely chopped onion and cook, stirring occasionally, for 8 to 10 minutes until the onion begins to turn translucent.
Add Aromatics and Spices: Stir in the kosher salt, minced garlic, dried oregano, ground cumin, and nutmeg. Cook for 1 more minute while stirring to release the flavors.
Combine Tomatoes and Squash: Add the can of diced tomatoes, reserved butternut squash pieces, and mashed butternut squash to the pot. Stir everything together to combine well.
Add Broth, Grains, and Greens: Pour in the low sodium chicken broth, add the uncooked quinoa or harvest grains blend, and optional chopped kale. Bring the mixture to a simmer, cover with a lid, and cook for about 15 minutes until the grains become translucent and tender.
Incorporate Chicken and Finish: Stir in the chopped rotisserie chicken, orange zest, and freshly ground black pepper to taste. Allow the stew to simmer uncovered for about 5 minutes to heat through and blend flavors.
Add Fresh Herbs and Serve: Finally, stir in the minced fresh parsley just before serving to add brightness and freshness to the stew.

Notes

This “New American Heartland” fall chicken stew recipe is bulked up with quinoa and butternut squash, making it hearty and filling.
The stew can be made ahead and reheated; flavors tend to deepen after resting overnight.
Optional kale adds a nutritious green touch but can be omitted if preferred.
Use low sodium chicken broth to control the saltiness of the stew.
Leftovers store well in the refrigerator for up to 3 days or can be frozen.

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