Description
A cozy, one-pot chicken stew loaded with sweet roasted butternut squash, protein-packed quinoa, aromatic spices, and bright orange zest. Using rotisserie chicken keeps prep fast while mashed squash naturally thickens the broth for a creamy, dairy-free finish—perfect for crisp fall nights and busy weeknights.
Ingredients
Units
Scale
- 3 cups butternut squash, peeled, seeded & chopped into 1/2-inch pieces
- 3 1/2 cups low-sodium chicken broth
- 1 1/2 pounds rotisserie chicken, chopped (skin removed, if desired)
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 1 teaspoon kosher salt
- 4 cloves garlic, minced
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
- 1 can (14 oz) petite diced tomatoes, with juices
- 2/3 cup uncooked quinoa (or grain blend)
- 1 cup chopped kale (optional)
- 1 teaspoon orange zest
- Freshly ground black pepper, to taste
- 1/4 cup fresh flat-leaf parsley, minced
Instructions
- Roast the Squash: Preheat oven to 400°F (200°C). Toss squash with a drizzle of olive oil, a pinch of salt, and black pepper on a baking sheet. Roast 15 minutes until just tender. Remove half and set aside. Return the rest to the oven for another 15 minutes until very tender; mash with a fork and set aside (this thickens the stew naturally).
- Sauté Aromatics: In a large Dutch oven, heat 1 tablespoon olive oil over medium. Add onion; cook 8–10 minutes until translucent. Stir in salt, garlic, oregano, cumin, and nutmeg; cook 1 minute until fragrant.
- Build the Base: Add diced tomatoes (with juices), the reserved squash pieces, and the mashed squash. Stir to combine.
- Simmer Grains: Pour in chicken broth and add quinoa (and kale, if using). Bring to a lively simmer, then reduce heat, cover, and cook about 15 minutes, until quinoa turns translucent and most liquid is absorbed.
- Finish & Serve: Stir in chopped rotisserie chicken and orange zest. Simmer uncovered 5 minutes to heat through. Stir in parsley, adjust seasoning with pepper (and more salt if needed). Serve hot.
Notes
- Time-Saver: Rotisserie chicken keeps this truly weeknight-friendly.
- Texture Trick: Mashing half the roasted squash makes the stew creamy without dairy.
- Grain Swaps: Substitute farro, brown rice, or a wild-rice blend; adjust simmer time and broth as needed.
- Veg Boost: Add carrots, celery, or sweet potato cubes with the squash.
- Make-Ahead: Stew thickens as it rests; thin with warm broth when reheating.
- Storage: Refrigerate up to 4 days or freeze up to 3 months (leave out parsley and add fresh after reheating).
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner, Soup & Stew
- Method: One-Pot, Stovetop (+ oven for squash)
- Cuisine: American
Nutrition
- Serving Size: 1½ cups (about 350 g)
- Calories: 375
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3.5 g
- Protein: 37 g
- Cholesterol: 100 mg
