Hearty Autumn Chicken and Butternut Squash Stew
A comforting stew featuring tender chicken thighs and roasted butternut squash, simmered with aromatic herbs and seasonal vegetables. Perfect for an easy weeknight dinner that highlights fall flavors.
Overview
This Hearty Autumn Chicken and Butternut Squash Stew is a perfect blend of tender chicken thighs, roasted butternut squash, and a medley of autumn vegetables. Slow-simmered with fragrant herbs, this gluten-free stew serves as a comforting meal that brings warmth to any cool evening.
Why you’ll love it
- Rich, deep flavors from slow simmering
- Naturally gluten-free and packed with nutrients
- Easy to prepare with readily available seasonal ingredients
- Perfect for hearty weeknight dinners or meal prep
Ingredient notes
Chicken Thighs: Bone-in, skin-on chicken thighs provide the most flavor and tenderness. Skin can be removed after cooking if preferred.
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Butternut Squash: Roasting the squash enhances its natural sweetness. You can substitute with pumpkin or sweet potatoes if desired.
Herbs and Vegetables: Rosemary and thyme complement the autumn flavors well. Carrots and celery add natural sweetness and texture.
Serving & storage
Serve this stew hot, garnished with fresh herbs and crusty gluten-free bread or over creamy mashed potatoes for a fuller meal. Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave until steaming hot. This stew also freezes well for up to 2 months—thaw overnight in the refrigerator before reheating.
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Chef tips
- Ensure chicken is cooked to an internal temperature of 74°C (165°F) for food safety.
- Roasting the butternut squash ahead enhances sweetness and adds depth to the stew.
- You can swap out herbs according to preference—sage or oregano work well too.
- For a thicker stew, mash some of the roasted squash into the broth before serving.
Ingredients
- 800 g (1.75 lb)bone-in, skin-on chicken thighs
- 1 mediumbutternut squash (about 700 g / 1.5 lb), peeled and cut into 2.5 cm cubes
- 2 tbspolive oil
- 1 largeonion, chopped
- 2carrots, peeled and sliced
- 2 stalkscelery, sliced
- 3 clovesgarlic, minced
- 750 ml (3 cups)chicken stock or broth (preferably low sodium)
- 2 sprigsfresh rosemary
- 2 sprigsfresh thyme
- 1 tspsmoked paprika
- to tasteSalt and freshly ground black pepper
- for garnishFresh parsley, chopped
Equipment
- oven
- large roasting tray
- large heavy-bottomed pot or Dutch oven
- wooden spoon
- sharp knife
- cutting board
Nutrition per serving
- Calories450
- Protein38 g
- Carbs20 g
- Fat22 g
Step-by-step
Step 1
Preheat your oven to 200°C (390°F). Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper on a roasting tray. Roast for about 25 minutes until tender and caramelized, turning halfway.Step 2
While the squash roasts, heat the remaining 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chicken thighs skin-side down and cook for 5–7 minutes until browned and crispy. Flip and brown the other side for 3–4 minutes. Remove chicken and set aside.Step 3
In the same pot, add onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened. Add the minced garlic, smoked paprika, and cook for another 1 minute until fragrant.Step 4
Return the chicken thighs to the pot along with the roasted butternut squash. Pour in the chicken stock. Add rosemary and thyme sprigs. Bring to a gentle simmer, cover, and cook for 30 minutes until the chicken is cooked through and tender.Step 5
Remove the chicken thighs from the pot. Discard herb sprigs. If preferred, shred the chicken meat and return it to the stew or serve whole. Adjust seasoning with salt and pepper.Step 6
Serve hot garnished with fresh parsley.
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