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Autumn Chicken and Butternut Squash Stew

Autumn Chicken and Butternut Squash Stew prepared dish

This hearty autumn chicken and butternut squash stew is a comforting dish perfect for cooler weather. Tender chicken pieces are simmered with sweet butternut squash, carrots, and aromatic herbs, creating a flavorful and nourishing meal. Serve it warm with crusty bread for a complete dining experience!

This recipe is american style, dinner, scaled for 6 servings, with 15 min prep and 45 min cook.

Prep: 15 min · Cook: 45 min · Total: 60 min · Serves: 6

Quick cooking notes

  • Core ingredients include chicken thighs, black pepper, bay leaves, onion.
  • Follow all 7 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 900 g chicken thighs (boneless, skinless, cut into chunks)
  • 1 tsp black pepper
  • 2 bay leaves
  • 150 g onion (chopped)
  • 300 g carrots (sliced)
  • 2 tbsp thyme (fresh, chopped)
  • 4 cloves garlic (minced)
  • 1 tsp salt
  • 600 g butternut squash (peeled and cubed)
  • 1 liters chicken broth
  • 2 tbsp olive oil

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
  3. Stir in the chicken thighs and cook until browned on all sides.
  4. Add the sliced carrots and cubed butternut squash to the pot.
  5. Pour in the chicken broth and add the thyme, bay leaves, salt, and black pepper.
  6. Bring the stew to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the vegetables are tender.
  7. Remove the bay leaves before serving the stew warm.

Nutrition (per serving)

  • Calories: 365
  • Protein: 32 g
  • Fat: 14 g
  • Carbohydrates: 30 g
  • Fiber: 5 g
  • Sugar: 4 g
  • Sodium: 650 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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