Description

This Fall Chicken Stew with Quinoa and Butternut Squash is a hearty and nutritious dish perfect for chilly autumn or winter evenings. Combining tender rotisserie chicken, roasted butternut squash, and protein-packed quinoa, it offers a comforting balance of flavors and textures, elevated with aromatic spices and fresh herbs. It’s an easy-to-make, wholesome stew that warms both body and soul.

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)

Grains

2/3 Cup Trader Joe’s Harvest Grains Blend (uncooked, or 2/3 cup uncooked quinoa)

Liquids

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

Spices and Oils

1 Tablespoon Olive Oil
1 teaspoon Kosher Salt
1 ½ teaspoons Dried Oregano
½ teaspoon Ground Cumin
¼ teaspoon Nutmeg
Freshly Ground Black Pepper (to taste)

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Instructions

Roast Butternut Squash: Preheat your oven to 400°F. Toss the butternut squash pieces with olive oil, kosher salt, and freshly ground black pepper. Spread them on a baking sheet and bake until they are barely tender, about 15 minutes. Remove half of the squash pieces and set aside for later use.
Mash Butternut Squash: Return the remaining squash pieces to the oven and bake for another 15 minutes or until very tender. Use the back of a fork to mash these soft pieces into a smooth consistency and set aside.
Sauté Aromatics: In a large Dutch oven over medium heat, add olive oil. Add the finely chopped onion and cook, stirring occasionally, until the onion becomes translucent, about 8 to 10 minutes.
Add Spices and Garlic: Stir in the kosher salt, minced garlic, dried oregano, ground cumin, and nutmeg. Cook while stirring for an additional 1 minute to release the spices’ aromas.
Combine Ingredients: Add the diced tomatoes, the roasted squash pieces, and the mashed squash to the pot. Stir well to combine all ingredients evenly.
Add Liquids and Grains: Pour in the chicken broth and add the uncooked quinoa and chopped kale if using. Bring the stew to a simmer, then cover and cook until the quinoa becomes translucent and tender, approximately 15 minutes.
Incorporate Chicken and Flavorings: Stir in the chopped rotisserie chicken, orange zest, and black pepper. Simmer the stew uncovered for about 5 minutes to heat the chicken through and meld the flavors.
Finish and Serve: Stir in the fresh minced parsley just before serving to add a fresh, vibrant finish 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—ideal for a comforting fall or winter dinner.
Using rotisserie chicken saves time and adds great flavor, but you can substitute with cooked shredded chicken breast or thighs.
For a vegan or vegetarian option, substitute chicken broth with vegetable broth and omit chicken, or replace with chickpeas for protein.
Kale is optional but adds color and nutrients; you can substitute with spinach or Swiss chard if preferred.
Adjust seasoning to taste, especially salt and pepper, based on your broth’s sodium content and personal preference.

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