Chicken and Butternut Squash Stew

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



  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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