Chicken Squash Dinner (Print Version)
# Ingredients:
→ Fresh Produce
01 -
1 orange, zest it for its bright flavor
02 -
1 medium yellow onion, chopped super fine
03 -
3 full cups of butternut squash (around 1.5 pounds), peeled and diced into ½-inch chunks
04 -
4 garlic cloves, smashed and minced
05 -
¼ cup of fresh flat-leaf parsley, finely chopped
06 -
1 cup of kale, chopped (you can leave this out, but it adds great color and healthy vibes)
→ Pantry Essentials
07 -
One can of diced tomatoes (14 oz)
08 -
⅔ cup uncooked quinoa or the Trader Joe's Harvest Grains Blend
09 -
About 3½ cups of low-sodium chicken broth
10 -
A tablespoon of olive oil, save a little extra for roasting the squash
→ Seasonings & Spices
11 -
1½ teaspoons of dried oregano
12 -
½ teaspoon ground cumin
13 -
1 teaspoon kosher salt
14 -
¼ teaspoon nutmeg
15 -
Freshly cracked black pepper to your liking
→ Protein
16 -
1½ pounds of rotisserie chicken, cut into small, bite-friendly bits
# Instructions:
01 -
Mix the squash cubes with a dash of olive oil, salt, and some pepper. Place on a baking sheet, roast at 400°F for 15 minutes, take half off and set aside. Roast the rest for 15 more minutes, then mash it—this'll make your stew thicker.
02 -
Heat your dutch oven over medium heat with some olive oil. Toss in the chopped onion and cook, stirring here and there, until it softens and turns a little see-through—about 8-10 minutes.
03 -
Stir in your garlic, kosher salt, cumin, nutmeg, and oregano. Let them cook for a minute, just until everything's smelling amazing.
04 -
Pour in the broth, the diced tomatoes, both the mashed and roasted squash pieces, and the quinoa. Add the kale if you want. Stir everything together, let it start to simmer gently, cover with a lid, and cook until the quinoa's done, about 15 minutes.
05 -
Stir in the chicken chunks and fresh orange zest. Let it simmer without the lid for about 5 minutes to heat everything through. Sprinkle in the parsley and taste-test for pepper. Ready to dish out!
# Notes:
01 -
You can keep this stew in the fridge for up to 4 days, and it gets even better with time.
02 -
Feel free to swap out butternut squash for other winter squashes like kabocha or acorn squash.
03 -
Adding a little orange zest might sound odd, but it makes the dish pop with flavor.