Pin it
When chilly fall nights roll around, nothing hits the spot like a bowl of this Harvest Chicken Stew with Butternut Squash and Quinoa. Every spoonful brings warmth to your soul. The mix of juicy chicken, sweet golden squash, and protein-rich quinoa works together to create a filling dish that'll have your home smelling like a cozy blend of herbs and warming spices.
I first came up with this stew during a super busy fall. I'd spent all day testing recipes and wanted something hearty but good for us. It quickly turned into my family's top pick for autumn dinners, with my kids always going for seconds of those sweet, soft butternut squash chunks.
Stellar Ingredient Choices
- Rotisserie Chicken: Adds deep flavor and soft texture while cutting down on cooking time. Go for one that's just been cooked with golden, crunchy skin.
- Butternut Squash: Grab one that's weighty for its size with smooth, dull skin. Remember, deeper orange insides mean sweeter, more mature squash.
- Quinoa: Look for light yellow seeds that are all about the same size. Make sure to wash them until the water runs clear to get rid of any bitter coating.
- Fresh Kale: Find bunches with bright, deep green leaves without any yellow spots. Smaller leaves tend to be softer and less bitter.
- Aromatics: Good garlic should feel solid and tight in your hand, while yellow onions need to be heavy with no sprouts poking out.
Crafting Your Delicious Fall Dish
- Getting the Squash Ready
- Start your stew by tackling the butternut squash first. Take off all the skin carefully so none of the tough outer layer stays on. Cut it into same-sized one-inch chunks so they'll cook evenly. Mix these bright orange cubes with some olive oil, salt, and fresh pepper. Spread them out on a baking sheet with parchment, making sure they've got room to breathe.
- Oven Magic
- Stick your prepped squash in a 400°F oven that's already hot. Let it cook for around 25-30 minutes, flipping the pieces halfway. You want them to get those tasty brown edges but still hold their shape. Take half of what you've roasted and mash it up with a fork – this trick will naturally thicken your stew later.
- Starting the Flavor Base
- Get your Dutch oven going with some good olive oil over medium heat. Throw in your chopped yellow onion and cook until it goes see-through and smells amazing. Add your minced garlic and let it warm up just until you can smell it. Sprinkle in cumin, oregano, and a tiny bit of nutmeg, stirring the whole time so nothing burns.
- Making the Foundation
- Dump in your chopped tomatoes and scrape the pot bottom to get all the tasty bits up. Add both your mashed squash and the whole roasted pieces. Pour in the chicken broth and bring everything to a gentle bubble. This is where all those flavors start getting friendly with each other.
- Finishing Touches
- Stir in your washed quinoa so it spreads evenly through the pot. Add your chopped kale bit by bit, letting it soften as it goes. Mix in your shredded chicken, some orange zest, and fresh parsley. Let everything simmer together until you can see the little tails unwinding from the quinoa grains – that's how you know it's done just right.
From countless family meals, I can tell you butternut squash really steals the show in this stew. Its natural sweetness works perfectly against the savory chicken and earthy quinoa. My grandma always said that letting the squash get those caramelized edges during roasting is what takes an ordinary stew and makes it something you can't stop thinking about.
Pin it
Comforting Texture Balance
Getting that perfect stew thickness doesn't happen by accident. The quinoa's starch combines with your mashed butternut squash to create a smooth, satisfying feel. Don't forget to stir now and then, but do it gently so the quinoa doesn't stick to the bottom. This careful approach makes sure every bite has just the right mix of liquid and chunky bits.
Getting the Flavor Just Right
The way you season this stew can make all the difference. Start with less salt than you think, then taste it after everything's cooked. As the stew bubbles away, the flavors get stronger, and store-bought rotisserie chicken often brings its own saltiness. Only adjust your seasonings after the quinoa has fully cooked through.
Serving Suggestions
Pour this golden stew into big bowls and top with fresh parsley and a little drizzle of olive oil. Grab some crusty bread or homemade focaccia to go alongside it for a full meal. If you're feeling fancy, hollow out some roasted butternut squash halves and fill them with the stew – it looks amazing and really highlights what the dish is all about.
Putting Your Spin On It
Feel free to switch things up by trying different grains and veggies. Pearl barley gives you something chewy to bite into, while farro adds a nutty taste. Want fewer carbs? Swap the quinoa for some riced cauliflower. You could throw in some roasted mushrooms for an earthy flavor boost, or use baby spinach instead of kale if you want something milder.
Storing For Later
Once it cools down, put your stew in containers with tight lids, splitting it into meal-sized portions to make your life easier. It'll stay good in the fridge for about five days, and the flavor actually gets better over time. If you need longer storage, freeze it for up to three months. When you heat it back up, you might need to add a splash of broth if it's thickened too much.
Pin it
This Fall Chicken Stew has grown into something special in my kitchen – it's not just food but a symbol of comfort, good nutrition, and the best parts of seasonal cooking. Over the years I've learned that there's no rushing good food. Taking your time with each step, from getting those caramelized edges on the squash to letting flavors slowly come together, makes a meal that doesn't just fill you up but brings people to the table. Whether you're feeding your family or meal-prepping for busy days ahead, this stew shows that healthy food can be both deeply satisfying and a little bit fancy at the same time.
Frequently Asked Questions
- → Is this stew good made ahead?
- Absolutely, flavors get better the next day! You can store it for up to 4 days in the fridge. Warm it gently in a microwave or on the stovetop.
- → Can I use pre-cut frozen squash?
- Sure thing! Frozen squash is fine but needs less roasting time—cut it down by about 5 minutes since it cooks faster.
- → Can quinoa be swapped out?
- Yep, switch to small grains like bulgur, pearl couscous, or rice. Just tweak the cooking time as needed for your substitute.
- → How do you store any leftovers?
- Once cooled, pack it into airtight containers and refrigerate for 4 days or freeze it for up to 3 months.
- → What if I don’t want to use rotisserie chicken?
- You can start with raw chicken! Cut it into small chunks and cook right after the onions. Cook for 5-6 minutes until there’s no pink.