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Fall Chicken Stew with Quinoa and Butternut Squash – A Cozy One-Pot Dinner

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A warm and comforting fall stew made with tender chicken, nutty quinoa, and sweet butternut squash. Perfect for cozy dinners or make-ahead meals.

Ingredients

Scale

  • 1 lb boneless skinless chicken thighs or breasts, diced

  • 2 tbsp olive oil

  • 1 small butternut squash, peeled and cubed (about 3 cups)

  • 1 medium onion, diced

  • 2 carrots, sliced

  • 2 celery stalks, sliced

  • 3 garlic cloves, minced

  • ¾ cup uncooked quinoa, rinsed

  • 5 cups low-sodium chicken broth

  • 1 bay leaf

  • 1 tsp fresh thyme (or ½ tsp dried)

  • ½ tsp dried sage

  • Salt and pepper to taste

  • Optional: 2 cups kale or baby spinach, chopped

  • Optional: lemon juice to finish

Instructions

  • Heat 1 tbsp olive oil in a large pot. Add chicken, season with salt and pepper, and cook until browned. Remove and set aside.

  • Add remaining oil to pot. Sauté onion, carrots, and celery until soft. Add garlic and cook 30 seconds.

  • Stir in butternut squash and quinoa. Toast for 1 minute.

  • Pour in broth. Add chicken, herbs, bay leaf, and season with salt and pepper.

  • Bring to a simmer. Cover and cook 25–30 minutes, until squash is tender and quinoa is cooked.

  • Stir in kale or spinach in final minutes. Adjust seasoning and finish with lemon juice if desired.

  • Serve hot

Notes

  • For vegan version, use white beans and vegetable broth.

  • Add extra broth when reheating.

  • Freezes well for up to 3 months.

Find it online: https://feasttrove.com/fall-chicken-stew-with-quinoa-and-butternut-squash-a-cozy-one-pot-dinner/