Autumn Chicken and Butternut Squash Stew

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

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.

Ingredients Nutrition

Directions

  1. 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.
  2. Return chicken to the pan with vegetables.
  3. Add tomatoes, chicken broth, wine, salt, pepper, sage, thyme and bring to a boil; simmer about 45 minutes to 1 hour.
  4. Add squash, bring to boil and simmer 30 minutes or until squash is tender.
  5. Stir in frozen peas (optional) and reheat for a minute or two.
  6. 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.
Most Helpful

4 5

This recipe is a great basis, but A and I made it a bit spicy by adding a touch of Madras curry powder, cumin, paprika, and chilli (and some bay leaves). We then finished it off with a dollop of yoghurt and feta, and it was fab!

4 5

DH and I made this for dinner a couple of nights ago as I was keen on using up a butternut squash. We liked the dish, but thought it to be a little bland for our tastes. We generously poured grated parmesan all over the stew, which helped considerably, but wasnt that healthy calorie-wise. The stew was certainly hearty and easy to prepare. Thanks!

I'm not going to rate this yet because I forgot to get white wine and made it without and it was pretty bland. I really think it needs the wine to shine and will try again with the key ingredient and post a rating then.