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Chicken and Butternut Squash Stew

Category Stew
Butternut squash and chicken go great together and makes for a wonderful stew. Make a hearty chicken and butternut squash stew for dinner tonight, your family will love it.


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By 0 found this helpful
February 1, 2015

You may substitute pork for the chicken or any winter squash or pumpkin for the butternut squash.

Total Time: Prep about 1/2 hour. Cooking 2 to 2 1/2 hours

Yield: 6

Source: Williams Sonoma


  • 2 lb chicken thighs, cut into small cubes
  • salt and pepper to taste
  • 3 Tbsp olive oil
  • 1 yellow onion, diced
  • 1 1/2 tsp minced garlic
  • 1 tsp minced fresh ginger
  • 2 tsp tomato paste
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground coriander
  • 1/8 tsp grated nutmeg
  • 1/8 tsp ground cloves
  • 1/4 tsp red pepper flakes
  • 1 1/2 Tbsp cider vinegar
  • 3 Tbsp applesauce
  • 9 oz can diced tomatoes with juices
  • 1 lb peeled and diced butternut squash
  • 2 tsp chopped fresh sage
  • 2 cups chicken stock


  1. Preheat oven to 325 degrees F.
  2. Season the chicken with salt and pepper. In a Dutch oven over medium-high heat, warm 2 tablespoons of the olive oil. Working in batches, brown the chicken on all sides, around 8-10 minutes per batch. Transfer chicken to a plate.
  3. Reduce the heat to medium and warm the remaining 1 tablespoon of the olive oil. Add the onion, and cook until tender, about 6-8 minutes, stirring occasionally.
  4. Add the garlic, ginger, tomato paste, cinnamon, coriander, nutmeg, cloves, and red pepper flakes. Cook, stirring constantly about a minute.
  5. Add the vinegar, applesauce, tomatoes with the juices, butternut squash, sage, stock, and chicken. Bring to a boil and season with salt and pepper.
  6. Put the Dutch oven in the oven and cook 2 to 2 1/2 hours, or until the chicken is tender. Skim the fat off if necessary.
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