Amazing Chicken Stew with Butternut Squash 1st Try

You know, for me, cooking has always been about more than just throwing ingredients together. It’s about that warm feeling you get when you’re gathered around the table with folks you love, sharing a meal that tastes like home. That’s why I started Reciqa – to bring those simple, joyful moments into everyone’s kitchen. I believe good food should be nourishing and fun, whether it’s a quick weeknight dinner or a special treat. This Chicken Stew with Butternut Squash is exactly that kind of recipe. It’s a hug in a bowl, packed with goodness and so easy to make, you’ll wonder why you haven’t made it before. It’s the perfect way to chase away a chilly evening and bring a little extra comfort to your table.

Why You’ll Love This Chicken Stew with Butternut Squash

Trust me, this stew is a winner for so many reasons:

• Super Easy One-Pot Wonder: Seriously, everything cooks in one pot, which means less cleanup and more time enjoying yourself.
• Cozy Comfort Food: The combination of tender chicken, sweet squash, and hearty veggies just screams comfort. It’s perfect for when you need a little pick-me-up.
• Packed with Flavor: We’re talking savory chicken, sweet squash, aromatic herbs – it’s a flavor party in every spoonful!
• Wholesome Goodness: It’s full of good-for-you ingredients, making it a meal you can feel great about serving.

Equipment Needed for Your Chicken Stew with Butternut Squash

You’ll just need a few basics:

• A large Dutch oven or heavy-bottomed pot
• A sharp knife and cutting board
• Measuring cups and spoons
• A wooden spoon or spatula

Gather Your Ingredients for Chicken Stew with Butternut Squash

Alright, let’s get everything ready for this cozy stew! It’s always a good idea to have all your ingredients prepped and measured before you start cooking. It makes the whole process so much smoother, trust me. We’re going to need some good quality chicken, sweet butternut squash, and a few other veggies to make this dish sing.

Avocado oil	2 Tbsp.
Boneless, skinless chicken thighs	1 lb., cut into 1-inch pieces
All-purpose flour	2 Tbsp.
Carrots	2 medium, thinly sliced
Medium onion	1, cut into 8 wedges
Garlic cloves	4, minced
Butternut squash	3 cups, peeled, seeded, and cut into 1-inch cubes
Baby gold potatoes	12 oz., scrubbed and cut into 1-inch pieces
Diced tomatoes, undrained	1 (14 oz.) can
Tomato paste	2 Tbsp.
Chicken stock	2 cups
Apple juice	½ cup
Bay leaves	2
Fresh parsley	¼ cup, chopped
Kosher salt and freshly ground black pepper	To taste

Ingredient Notes and Substitutions for Chicken Stew with Butternut Squash

Just a couple of quick notes on some of the ingredients to make sure you get the best results! For the butternut squash and potatoes, try to chop them into roughly the same size pieces, about 1-inch cubes. This helps them cook evenly, so you don’t end up with mushy squash and hard potatoes, or vice-versa. If you don’t have apple juice on hand, no worries at all! Just swap it out for an extra half cup of chicken stock. It’ll still be delicious. And just a heads-up, while the recipe details mention “Vegetarian” as a diet type, this is definitely a chicken stew, so it’s not vegetarian. We’re using chicken thighs here for that super tender, flavorful bite!

How to Prepare Your Delicious Chicken Stew with Butternut Squash

Alright, let’s get this hearty stew bubbling on your stovetop! It’s really straightforward, and the aroma that fills your kitchen will have everyone excited. First things first, grab your favorite Dutch oven or a nice, heavy-bottomed pot and place it over medium-high heat. Add your avocado oil and let it get nice and warm. While that’s heating up, toss your chicken pieces with the flour, salt, and pepper. This little step helps give the chicken a lovely golden crust and also thickens our stew later on. Carefully add the floured chicken to the hot oil – it might sizzle a bit, so be mindful! Cook it until it’s just nicely browned on the outside, about 6 to 8 minutes. We’re not cooking it all the way through just yet, just giving it a good sear.

Next, pour in about ¼ cup of the chicken stock. Use your spoon to scrape up all those delicious browned bits stuck to the bottom of the pot. That’s pure flavor right there! Now, toss in your sliced carrots, those onion wedges, and your minced garlic. Give it all a good stir and let them cook for about 5 minutes until the onions start to look a little softer and smell amazing. Time for the stars of the show: add your cubed butternut squash, potatoes, the whole can of diced tomatoes (juices and all!), tomato paste, the rest of the chicken stock, apple juice, and those two bay leaves. Give everything a good mix and season with a bit more salt and pepper if you think it needs it. Bring this beautiful mixture to a gentle simmer, then reduce the heat to low, pop a lid on, and let it cook for 30 minutes. This is where all those flavors start to meld together! You can learn more about the nutritional benefits of a balanced diet here.

After 30 minutes, take the lid off and let it simmer uncovered for another 15 minutes. This helps the vegetables become perfectly tender and allows the stew to thicken up just right. You’ll know it’s ready when you can easily pierce a potato or squash cube with a fork. Before serving, just fish out those bay leaves – nobody wants to accidentally chew on those! Finally, stir in your fresh chopped parsley for a burst of color and freshness. Ladle it up into bowls and enjoy! For a similar comforting dish, check out this Moqueca Brazilian Fish Stew.

Perfecting Your Chicken Stew with Butternut Squash: Tips for Success

To make sure your stew turns out absolutely perfect every time, a couple of small things make a big difference. First, like I mentioned, try to chop your butternut squash and potatoes into pieces that are roughly the same size. This ensures they cook evenly, so you get tender veggies all around, not some mushy and some hard. Also, when you’re simmering the stew uncovered at the end, keep an eye on the consistency. If it seems a little too thick for your liking, just add a splash more chicken stock or water. If it’s too thin, you can let it simmer a bit longer with the lid off to let some liquid evaporate. It’s all about getting that cozy, hearty texture just right!

Frequently Asked Questions About Chicken Stew with Butternut Squash

Got questions about whipping up this delicious chicken stew? I’ve got you covered!

Q1. Can I make this Chicken Stew with Butternut Squash ahead of time?
Absolutely! This stew is actually even better the next day because all those wonderful flavors have more time to mingle. Just let it cool completely, then store it in an airtight container in the fridge for up to 3-4 days. Reheat it gently on the stovetop or in the microwave.

Q2. What can I serve with this Chicken Stew with Butternut Squash?
This stew is a meal in itself, but it’s fantastic with some crusty bread for dipping up all that savory broth! A simple side salad would also be lovely to add a fresh contrast. Honestly, though, it’s so hearty and complete, you might not need anything else.

Q3. How do I store leftovers of this Chicken Stew with Butternut Squash?
Storing leftovers is super simple. Make sure the stew has cooled down a bit before transferring it to an airtight container. Pop it in the refrigerator, and it should stay good for about 3 to 4 days. Just remember to reheat it thoroughly before serving again.

Q4. Can I use chicken breast instead of thighs?
You can, but chicken thighs are really my favorite for stews because they stay so tender and moist even after simmering for a while. If you do use chicken breast, just be extra careful not to overcook it, or it can become a bit dry.

Nutritional Estimates for Chicken Stew with Butternut Squash

Just a heads-up, these numbers are approximate and can change a bit depending on the exact ingredients and brands you use. But this gives you a good idea of what you’re getting in a serving!

Serving Size	1 serving
Calories	296
Fat	9.1 g
Saturated Fat	N/A
Carbohydrates	34.9 g
Fiber	N/A
Sugar	9.6 g
Protein	20.6 g
Sodium	310.4 mg
Cholesterol	73.4 mg

Storing and Reheating Your Chicken Stew with Butternut Squash

This Chicken Stew with Butternut Squash tastes even better the next day, so don’t be afraid to make a little extra! Once the stew has cooled down a bit, transfer any leftovers into an airtight container. You can keep it in the refrigerator for about 3 to 4 days. It’s best to let it cool completely before popping it in the fridge to keep everything else in there from getting too warm.

When you’re ready to enjoy those leftovers, you have a couple of easy options. The best way is to gently reheat it on the stovetop over low heat, stirring occasionally, until it’s warmed all the way through. You can also pop a serving in the microwave, just be sure to stir it halfway through to heat it evenly. Either way, it’s a delicious second act for this comforting stew! For another hearty, slow-cooked option, consider this Slow Cooker Chicken Stew.

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