Comfy Chicken Stew with Squash

Featured in: Satisfying Recipes for the Main Event

Great for cold nights, this autumn chicken mix brings together shredded rotisserie chicken, butternut squash, and protein-rich quinoa in a tasty broth. The squash gets cooked two ways - some chunks stay whole while others get smashed to make a naturally thick, smooth base. Garden herbs, cozy spices, and a hint of orange peel make each bite interesting. Done in just over an hour, this filling one-pot dish makes enough for everyone or tasty leftovers. Best part? It's a whole meal with meat, grains and veggies all in one dish.
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Updated on Wed, 16 Apr 2025 16:43:55 GMT
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Fall Chicken Stew with Quinoa and Butternut Squash | tastefullyrecipe.com

When chilly fall nights roll in, nothing hits the spot like this Autumn Chicken Stew with Quinoa and Butternut Squash. Each spoonful brings pure comfort to your table. The mix of juicy chicken, sweet golden squash and protein-rich quinoa creates a filling dish that'll make your home smell amazing with its blend of herbs and cozy spices.

I first put this stew together during a super busy fall when I needed something both nourishing and comforting after a long day in the kitchen. It quickly turned into my family's top fall dinner request, with my kids going crazy for the soft, sweet butternut squash chunks.

Outstanding Ingredient Choices

  • Rotisserie Chicken: Adds depth and tenderness while cutting down on prep time. Go for one that's just been cooked with golden skin for best flavor.
  • Butternut Squash: Find one that's surprisingly heavy with smooth, unmarked skin. The orange inside should be vivid – that means it'll be sweeter and perfectly ripe.
  • Quinoa: Look for light yellow seeds that all look about the same size. Don't skip washing it thoroughly until the water runs clear to get rid of any bitterness.
  • Fresh Kale: Go for bunches with firm, deep green leaves without yellow spots. The smaller leaves taste milder and aren't as tough to chew.
  • Aromatics: Your garlic should feel solid with no soft spots, and yellow onions should feel weighty with no sprouts poking out.

Building Your Comforting Autumn Stew

Getting the Squash Ready
Start your stew's base by tackling the butternut squash first. Strip off all the tough skin completely. Cut everything into equal one-inch blocks so they'll cook at the same rate. Mix them with some good olive oil, salt, and fresh pepper. Lay them out on a baking sheet with parchment, making sure they've got breathing room.
Oven Time
Stick your prepped squash in a 400°F oven. Let it cook for about 25-30 minutes, flipping everything halfway. You want slightly browned edges but pieces that still hold their shape. Take half the cooked squash and gently smash it – this naturally thickens your stew later.
Starting the Flavor Base
Heat some good olive oil in your Dutch oven over medium heat. Toss in your chopped yellow onion and cook until it goes clear and smells fantastic. Add your minced garlic just until you can smell it. Sprinkle in cumin, dried oregano, and a tiny bit of nutmeg, stirring constantly so nothing burns.
Making the Stew Base
Pour in your diced tomatoes, scraping the pot bottom to get all those tasty bits. Add both your mashed squash and the whole roasted pieces. Pour in chicken broth and bring everything to a gentle bubble. This is when all those flavors start getting friendly with each other.
Finishing Touches
Stir in your well-washed quinoa so it spreads evenly. Gradually add chopped kale, letting it wilt down. Mix in your pulled rotisserie chicken, some orange zest, and fresh parsley. Let everything bubble together until you can see the quinoa's little tails unfold, showing it's perfectly done.

After countless family meals, I've found butternut squash really steals the show in this stew. Its gentle sweetness works perfectly against the savory chicken and earthy quinoa. My grandma always told me that letting the squash get those nice brown edges during roasting adds an incredible depth that turns this simple dish into something truly memorable.

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Delightful Thick Texture

Getting that perfect stew thickness takes a bit of care and waiting. The natural starches from both the quinoa and smooshed butternut squash team up to create a smooth, satisfying texture. Don't forget to stir now and then but do it gently so the quinoa doesn't stick to the bottom. This careful approach means every bite has that perfect mix of broth and chunky goodness.

Getting the Flavor Just Right

The right seasoning turns this stew from just OK to amazing. Start with less salt than you think you need, then taste it once everything's done cooking. As the stew bubbles away, the flavors get stronger, and store-bought rotisserie chicken often brings its own saltiness. Wait until the quinoa is fully puffed up before making any final flavor tweaks.

Serving Suggestions

Scoop this golden stew into big bowls and top with fresh parsley and a little drizzle of olive oil. Pair it with some crusty bread or homemade focaccia to round out the meal. For dinner parties, try serving it inside hollowed-out roasted butternut squash halves for a presentation that'll wow your guests while highlighting the star ingredient.

Customization Ideas

Switch things up by trying different grains and veggies. Pearl barley gives you a nice chewy texture, while farro adds a nutty taste. If you're watching carbs, swap the quinoa for riced cauliflower. Try adding roasted mushrooms for an earthy kick, or use baby spinach instead of kale if you want something milder and more tender.

Storage Solutions

Let your stew cool down, then put it in sealed containers divided into meal-sized portions for easy grabbing. It'll stay good in the fridge for about five days, and the flavors actually get better with time. For longer storage, freeze portions for up to three months. When you warm it back up, add a splash of broth if it seems too thick.

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This Autumn Chicken Stew has grown into something special in my kitchen - it's more than just food; it's comfort, goodness, and the joy of cooking with what's in season. Over the years of making this stew, I've learned that there's no rushing the process - from properly roasting the squash to giving flavors time to mingle slowly. This creates something that doesn't just fill you up but brings everyone together around the table. Whether you're feeding family or meal prepping for busy days ahead, this stew shows that healthy comfort food can be both deeply satisfying and a little bit fancy.

Frequently Asked Questions

→ Can I cook this bowl beforehand?
Absolutely, this bowl actually tastes better the day after. You can make it up to 4 days early and keep it in the fridge. Warm it up slowly on the stove or in the microwave.
→ Will frozen butternut squash work?
Sure, frozen squash is totally fine. Just cut down the first roasting time by about 5 minutes since frozen squash usually cooks quicker.
→ What can I use instead of quinoa?
Any small grain works great - try tiny couscous, bulgur, or even plain rice. Just watch your cooking time based on which grain you pick.
→ How should I save what's left?
Let everything cool down completely, then put it in sealed containers in the fridge for up to 4 days or in the freezer for up to 3 months.
→ Can I start with raw chicken instead?
Sure thing, just cut raw chicken into small pieces and cook it in the pot after the onions but before adding anything else, about 5-6 minutes until it's not pink anymore.

Autumn Chicken Bowl Quinoa

This warming autumn chicken bowl mixes shredded rotisserie chicken, soft butternut squash and nutty quinoa for a filling, nutritious supper that's perfect when it's cold outside.

Prep Time
25 Minutes
Cook Time
50 Minutes
Total Time
75 Minutes
By: Patricia


Difficulty: Intermediate

Cuisine: New American

Yield: 8 Servings (8 filling bowls)

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Fresh Produce

01 3 cups butternut squash (roughly 1.5 pounds), skinned and diced into ½-inch chunks
02 1 medium yellow onion, diced small
03 4 cloves garlic, finely chopped
04 1 cup shredded kale (not required, but great for extra color and health benefits)
05 ¼ cup fresh flat-leaf parsley, finely chopped
06 1 orange for grating zest

→ Pantry Essentials

07 3½ cups low-sodium chicken broth
08 1 tablespoon olive oil, with extra for squash roasting
09 1 can (14 oz) small diced tomatoes
10 ⅔ cup raw quinoa or Trader Joe's Harvest Grains Blend

→ Seasonings & Spices

11 1 teaspoon kosher salt
12 1½ teaspoons dried oregano
13 ½ teaspoon ground cumin
14 ¼ teaspoon nutmeg
15 Freshly cracked black pepper as needed

→ Protein

16 1½ pounds rotisserie chicken, torn into small chunks

Instructions

Step 01

Mix butternut squash pieces with some olive oil, salt and pepper. Put them on a baking sheet and cook at 400°F for 15 minutes. Remove half and set aside. Cook the remaining squash another 15 minutes until very soft, then squash it down to make the stew thicker.

Step 02

Warm up your dutch oven over medium heat with the olive oil. Add the diced onions and cook them until they're soft and translucent, around 8-10 minutes.

Step 03

Toss in all your flavorings - the salt, chopped garlic, oregano, cumin, and nutmeg. Stir everything together and let it cook for about 60 seconds to bring out the flavors.

Step 04

Pour in your tomatoes, add both the soft mashed squash and the firmer squash chunks. Mix well, then add the chicken broth, quinoa, and kale if you're including it. Bring to a light simmer, cover with the lid, and cook until the quinoa turns clear, about 15 minutes.

Step 05

Mix in your chicken chunks and orange zest. Let everything bubble gently without the lid for about 5 minutes to warm through. Add pepper to your liking, sprinkle in the fresh parsley, and it's ready to enjoy!

Notes

  1. You can keep this stew in your fridge for up to 4 days - it actually tastes better the next day!
  2. Don't worry if you can't find butternut squash - acorn or kabocha work just as well
  3. Don't skip the orange zest - it adds a surprising pop of freshness to the whole dish

Tools You'll Need

  • Big Dutch oven or sturdy pot
  • Baking tray for the squash
  • Good knife for cutting veggies

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has chicken in it

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 117
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~