Autumn Chicken And Butternut Squash Stew Recipes

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EASY CHICKEN AND BUTTERNUT SQUASH STEW



Easy Chicken and Butternut Squash Stew image

This easy-to-make chicken and squash stew is flavorful and incredibly versatile.

Provided by Arielle

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 55m

Yield 6

Number Of Ingredients 12

1 ½ cups chopped fresh cilantro
1 ½ teaspoons dried oregano
1 teaspoon ground cumin
1 pinch salt and ground black pepper to taste
6 each skinless, boneless chicken thighs
1 tablespoon olive oil, or as needed
1 large onion, chopped
6 cloves garlic, chopped
2 pounds butternut squash, cut into 1-inch cubes
1 (28 ounce) can diced tomatoes
1 ½ cups chicken broth
1 ½ teaspoons hot paprika

Steps:

  • Mix cilantro, oregano, cumin, salt, and pepper together in a bowl. Coat chicken thighs with spice mixture.
  • Heat oil in a skillet over medium-high heat. Add chicken, onion, and garlic; cook until chicken is browned, 4 to 5 minutes on each side. Add squash, tomatoes, chicken broth, and paprika. Bring to a boil; reduce heat and let simmer until chicken is no longer pink in the center and squash is tender, about 25 minutes.

Nutrition Facts : Calories 295.2 calories, Carbohydrate 26.5 g, Cholesterol 72.4 mg, Fat 10.9 g, Fiber 5.1 g, Protein 23.1 g, SaturatedFat 2.6 g, Sodium 601.2 mg, Sugar 8.1 g

AUTUMN CHICKEN AND BUTTERNUT SQUASH STEW



Autumn Chicken and Butternut Squash Stew image

This recipe is from Green Mountain at Fox Run.It's a a fitness and healthy weight loss retreat for women only (a weight loss camp. Acorn squash or pumpkin is a good substitute for butternut squash.

Provided by Queenkungfu

Categories     Stew

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
2 1/2 lbs chicken breasts, bone-in and skin removed
1 cup onion, chopped
2 garlic cloves, chopped
1 cup celery, chopped
1 (28 ounce) can diced tomatoes
1 cup chicken broth
6 ounces white wine
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon rubbed sage
1 teaspoon fresh thyme
4 cups butternut squash, peeled and chopped
1/2 cup frozen peas (optional)

Steps:

  • Heat oil in a large (4 1/2 quart)Dutch oven. Add chicken and brown about 15 to 20 minutes. Remove chicken and add onion, garlic and celery to pan; sauté on medium heat about 5 minutes.
  • Return chicken to the pan with vegetables.
  • Add tomatoes, chicken broth, wine, salt, pepper, sage, thyme and bring to a boil; simmer about 45 minutes to 1 hour.
  • Add squash, bring to boil and simmer 30 minutes or until squash is tender.
  • Stir in frozen peas (optional) and reheat for a minute or two.
  • note:Bone-in chicken adds a little more flavor and bones can be removed after cooking but before serving stew. As a short cut, you can use boneless, skinless breasts, or if you like dark meat, substitute chicken thighs for some or all of the chicken breasts.

Nutrition Facts : Calories 350.1, Fat 15.3, SaturatedFat 4.1, Cholesterol 90.8, Sodium 348.4, Carbohydrate 15.6, Fiber 3.2, Sugar 5.6, Protein 32.2

AUTUMN CHICKEN STEW



Autumn Chicken Stew image

I adapted this recipe from one that appeared in BBC Good Food magazine and loved the rich, earthy flavours it produced. The original inspiration for this dish apparently comes from Tunisia and it certainly reminded me of some African stews I have had. The changes I made were to use butternut squash instead of pumpkin, fresh ginger instead of ground and two cans of tomatoes instead of one. I also used my chili olive oil, which is stored in a jar with hot chillis to give it some bite, but if you don't have any spicy oils to use, you could add in a bit of chili powder, cayenne pepper or some harissa. This is a very adaptable recipe so have fun playing with it.

Provided by Sackville

Categories     Stew

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

500 g pumpkin or 500 g butternut squash
4 tablespoons chilli-flavoured olive oil
1 large onion, chopped
2 inches fresh ginger, freshly grated or 1 teaspoon ground ginger
1 teaspoon ground cinnamon
4 boneless skinless chicken breasts, chopped into bite-sized pieces
2 (400 g) cans chopped tomatoes
2 -4 teaspoons brown sugar
1 (400 g) can chickpeas, drained and rinsed
3 tablespoons fresh coriander, chopped
1 teaspoon cornstarch, mixed well with (optional)
4 tablespoons water (optional)

Steps:

  • Peel the pumpkin or squash.
  • Remove the seeds and any fibrous bits and then cut into bite-sized pieces.
  • In a large bowl, heat the oil and fry the onion for 3-4 minutes.
  • Stir in the cinnamon and, if using the ground ginger, stir that in too.
  • If you are using fresh, it will be added later.
  • Cook for a couple more minutes and then add in the chicken.
  • Fry until the chicken is browned slightly on all sides.
  • Add the tomatoes and sugar.
  • Season to taste with salt and pepper if you like, although I don't feel the dish needs any, and then add the chickpeas and pumpkin.
  • Make sure the dish is evenly mixed and then cover and simmer for about 30 minutes or until the pumpkin is tender.
  • If you are using fresh ginger, add it in about half way through this process.
  • Once the pumpkin is cooked, depending on how runny you like your stew, you may want to thicken it up with a bit of cornstarch and water.
  • Just mix the two together and stir in the stew and leave for a couple minutes to thicken.
  • Stir in the chopped coriander just before serving.

Nutrition Facts : Calories 466.9, Fat 18.3, SaturatedFat 2.8, Cholesterol 75.5, Sodium 449.9, Carbohydrate 44.8, Fiber 8.4, Sugar 10.8, Protein 33.5

AUTUMN CHICKEN STEW



Autumn Chicken Stew image

Cozy up to a hearty stew with a delicious pumpkin flavor twist.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 12

4 boneless skinless chicken breasts (about 1 1/4 lb), cut into 1-inch pieces
1/4 cup Original Bisquick™ mix
1 tablespoon vegetable oil
2 1/2 cups 1-inch cubes pumpkin or Hubbard squash
1 teaspoon pumpkin pie spice
2 medium potatoes, cut into 1-inch cubes
1 medium onion, chopped (1/2 cup)
1 can (14.5 oz) Italian-style stewed tomatoes, undrained
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
Chopped fresh parsley or pumpkin pie spice, if desired
1 1/2 cups Original Bisquick™ mix
1/2 cup milk

Steps:

  • Coat chicken with 1/4 cup Bisquick mix. In 4-quart Dutch oven, heat oil over medium heat. Add chicken; cook 10 to 12 minutes, stirring occasionally, until no longer pink in center.
  • Stir in pumpkin, pumpkin pie spice, potatoes, onion, tomatoes and broth. Heat to boiling; reduce heat. Cover; simmer 5 minutes, stirring occasionally. Meanwhile, in medium bowl, stir dumpling ingredients until soft dough forms.
  • Drop dough by 6 spoonfuls onto stew mixture. Cook uncovered 10 minutes. Cover; cook about 10 minutes longer or until vegetables are tender. Sprinkle with parsley or additional pumpkin pie spice.

Nutrition Facts : Calories 380, Carbohydrate 45 g, Cholesterol 60 mg, Fiber 3 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 9 g, TransFat 1 1/2 g

SQUASH & CHICKEN STEW



Squash & Chicken Stew image

We created a satisfying stew that's nutritious, loaded with flavor and family-friendly. Slowly simmer chicken thighs with stewed tomatoes, butternut squash, green peppers and onion for meal-in-one convenience. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 5 servings.

Number Of Ingredients 12

2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
1 can (28 ounces) stewed tomatoes, cut up
3 cups cubed peeled butternut squash
2 medium green peppers, cut into 1/2-inch pieces
1 small onion, sliced and separated into rings
1 cup water
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon pepper
2 tablespoons minced fresh parsley
Hot cooked couscous, optional

Steps:

  • In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink. Sprinkle with parsley. Serve with couscous if desired.

Nutrition Facts : Calories 384 calories, Fat 14g fat (4g saturated fat), Cholesterol 121mg cholesterol, Sodium 867mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 7g fiber), Protein 37g protein.

SLOW COOKER CHICKEN AND BUTTERNUT SQUASH STEW



Slow Cooker Chicken and Butternut Squash Stew image

This creamy chicken stew is inexpensive, filling, and healthy. Serve with couscous or mashed potatoes.

Provided by Basildon

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 8h30m

Yield 6

Number Of Ingredients 15

3 tablespoons all-purpose flour
salt and freshly ground black pepper to taste
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
¼ cup vegetable oil, divided
1 onion, chopped
4 cloves garlic, minced
1 jalapeno pepper, seeds and membranes removed, minced
1 Thai chile pepper, seeds and membranes removed, minced
¾ cup white wine
1 ½ cups chicken stock
½ butternut squash, peeled and cut into 1-inch pieces
5 sprigs fresh thyme
3 bay leaves
¼ cup sour cream
2 tablespoons chopped fresh parsley, or to taste

Steps:

  • Season flour with salt and freshly ground black pepper in a container with a lid. Dredge chicken pieces in the flour to coat.
  • Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook and stir chicken in hot oil until browned completely, 4 to 5 minutes per batch. Put browned chicken pieces in the slow cooker.
  • Heat remaining 2 tablespoons oil in the skillet over medium heat; cook and stir onion in the hot oil until translucent, about 5 minutes. Add garlic, jalapeno pepper, and Thai chile pepper; continue to cook and stir until the garlic is fragrant, 2 to 3 minutes.
  • Pour white wine over the onion mixture; cook at a simmer until the liquid reduces, 2 to 3 minutes; transfer to the slow cooker.
  • Stir chicken stock, butternut squash, thyme, and bay leaves into the chicken mixture in the slow cooker, assuring solids are all submerged in liquid.
  • Cook on Low for 7 1/2 to 9 1/2 hours. Stir sour cream into the stew and season with salt and pepper; continue cooking another 30 minutes. Stir parsley into the stew.

Nutrition Facts : Calories 303.2 calories, Carbohydrate 19.7 g, Cholesterol 50 mg, Fat 16.4 g, Fiber 2.8 g, Protein 15.2 g, SaturatedFat 4.1 g, Sodium 222.7 mg, Sugar 4.4 g

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