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Roasted Butternut Squash and Kale Chicken Stew

2016 February 8
by Becky

Butternut Squash Chicken Stew

This has been the warmest winter in my memory, breaking records in St. Louis history books. We’d usually be freezing by now, meaning stews and soups on the stove. In a normal December, Stu’s response to “What do you want for dinner?” is always 1. Chili, 2. Minestrone. While I love making both of these one-pot-wonders, I’m always game for changing things up. Through the fall we couldn’t get enough butternut squash, averaging one a week, so made a point to find the perfect one-pot squash extravaganza. Something filling and healthy while still warming and comforting. Fire-roasted tomatoes and spicy chicken sausage add a punch of smokey flavor to good old fashioned meat (well, chicken) and potatoes.

Butternut Squash Chicken Kale Stew

In all honesty, this stew has never been made the same way twice. It’s always a challenge for me to write down measurements and exact ingredients. I’m always adapting to what I do or don’t have on hand (no beans? Skip ’em!) and yet it always seems to turn out perfectly. A crowd pleaser. The kids love it. So use this as a launch point, play with the outline I’ve provided. OR, do exactly as written. But please just let me know what you think!

Roasted Butternut Squash and Kale Chicken Stew
by Becky Voboril of Preparing for Peanut
Serves 4-6

2 TBSP olive oil
1 large butternut squash, peeled and diced into 1 inch pieces (or bite size)
1 medium yellow onion, chopped
3-4 cloves garlic, minced
2 links spicy chicken sausage (I use precooked from Trader Joes), chopped
1 pound boneless, skinless chicken thighs, leave whole
1 teaspoon dried oregano
1/2 teaspoon nutmeg (freshly grated is best)
2-3 teaspoons cumin (I love cumin so I use a lot)
1 can fire-roasted diced tomatoes
1 can black beans, drained & rinsed
8-10 fingerling or very small potatoes, sliced in discs
6 cups chicken stock
1 bunch lacinato kale, stems removed, leaves chopped

Preheat oven to 400. Toss squash in 1 tablespoon olive oil and lots of salt, then roast, in a single layer, on a foil-lined sheet pan until very tender (when it can be fairly easily mashed with a fork, but before it’s complete mush), about 25-30 minutes, tossing once during roasting. Mash 1/2 the squash with a fork, leave the rest in chunks.

While squash is roasting, heat olive oil in a large dutch oven over medium heat. Sauté chicken sausage and onions, until onion is translucent. Add garlic and cook, stirring constantly, for 1 minute. Add beans, tomatoes (including any juice), oregano, nutmeg, cumin, a few grinds of fresh pepper, and a good sprinkle of salt. Stir to incorporate spices. Add chicken, potatoes, and 6 cups of stock, it should cover the chicken. Bring to a boil, then reduce to a simmer for about 20 minutes, or until the chicken is cooked through.

Once cooked, remove the chicken thighs to a cutting board and shred with two forks. Return chicken to the pot. Add all squash (mashed and cubed) and kale. Add more stock if needed. Salt to taste.

Serve with crusty bread.

Butternut Squash Kale Chicken Stew

What’s your favorite butternut squash dish? Please share!

2 Responses
  1. AshleyM permalink
    December 22, 2015

    Whoa that looks so yummy! I was going to make mac and cheese for Christmas Eve, but that looks so hearty I think I might have to change my plans! (Not that it’s cold enough here (Maryland) to need a hearty stew, but I’ll pretend!)

    • Becky permalink*
      December 22, 2015

      It doesn’t even require cold weather, it’s that good. Enjoy!!

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