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.

Reviews

(7)
Most Helpful

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!

kmoxy23 March 30, 2011

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!

Dr. Jenny November 19, 2009

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.

lolablitz November 10, 2009

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