If you’d like, you could substitute butternut squash for 2 medium sweet potatoes, cubed. This would give the stew a different flavor, but surely as delicious.
In my book, there are few things as satisfying as a hot bowl of stew. It is the meal equivalent to curling up with a hot cup of coffee and a good book. And while a cup of coffee can be brewed too weak or strong, or a book can be just so-so, stew does not usually disappoint.
This stew is no exception. It is as the recipe title states: hearty. I originally made this during the winter months, while butternut squash was in season, but I have enjoyed it several times since. 
Hearty Chicken Stew with Butternut Squash and Quinoa
- Total Time: 60 minutes
- Yield: Serves 6
- Diet: Omnivore, Gluten-Free
Description
Hearty and flavorful, this stew combines tender chicken with sweet butternut squash and nutty quinoa for a comforting meal.
Ingredients
- 1 1/2 lbs (680 g) butternut squash, peeled, seeded & chopped into 1/2-inch pieces
- 3 1/2 cups (832 ml) chicken broth
- 3 boneless chicken breasts, shredded
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 1/2 tsp kosher salt
- 4 cloves garlic, minced
- 1 1/2 tsp dried oregano
- 1 can (14 oz) petite diced tomatoes
- 2/3 cups (156 ml) uncooked quinoa
- Freshly ground black pepper
- 1/4 cups (59 ml) minced fresh flat-leaf parsley
Instructions
- Steam the butternut squash until tender, about 10 minutes. Remove half and set aside.
- Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash with a fork and set aside.
- In a large saucepan over medium-high heat, bring chicken broth to a simmer.
- Add chicken breasts, cover, and cook until cooked through, about 15 minutes.
- Transfer chicken to a plate to cool; pour broth into a medium bowl.
- Return saucepan to the stovetop over medium heat. Add olive oil.
- Add onion and cook, stirring occasionally, until browning, 8 to 10 minutes.
- Add salt, minced garlic, and oregano. Cook, stirring, 1 minute.
- Add tomatoes, butternut squash pieces, and mashed squash to the saucepan. Stir to combine.
- Stir in reserved chicken broth and quinoa. Bring to a simmer, cover, and cook until quinoa is translucent, about 15 minutes.
- Shred the chicken.
- Stir chicken and pepper into the stew and simmer uncovered to heat, about 5 minutes.
- Stir in parsley and serve.
Notes
- For richer flavor, use homemade chicken broth instead of store-bought.
- To speed up cooking time, roast the butternut squash at 400°F (200°C) for 20-25 minutes before adding it to the stew.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 10
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 8
- Protein: 25
- Cholesterol: 80
Frequently Asked Questions
Does the quinoa cook directly in the stew, or separately?
Quinoa added directly to the stew absorbs the broth and thickens it slightly. Add it in the last 15-20 minutes of simmering so it cooks through without becoming mushy.
Can I use frozen butternut squash?
Frozen squash works, but it softens faster than fresh. Add it in the last 10 minutes of cooking to prevent it from breaking down completely into the broth.
How do I know when the chicken is cooked through in a stew?
Boneless thighs are done when they read 165°F internally or shred easily with a fork. Thighs are more forgiving than breasts and stay tender even if cooked a bit longer.
