It’s my favorite season again and with it comes one of my most beloved and versatile vegetables: the luscious winter acorn squash.
I chose the acorn squash variety for its mild, subtly sweet and nutty flavor, and ability to pair well chicken. This nearly “hands off” stew is going to become a family favorite. And because it’s good for all biotypes, every family member can partake of this simple, yet delicious stew.
Chicken and Acorn Squash Stew Ingredients:
- 1 tablespoon avocado oil
- 2 organic chicken breasts, cut into 1-inch cubes (ask your butcher to do this for you)
- 2 cups acorn squash, cut into 1-inch cubes (most grocery stores sell them precubed)
- 1 and 1/2 cups organic chicken broth
- 2 scallions (white and green parts), thinly sliced and divided
- 1/2 teaspoon unrefined salt, plus more for seasoning the chicken
- 1 teaspoon arrowroot flour
Chicken and Acorn Squash Stew Instructions:
- If you cannot find precubed acorn squash, roast it whole in a 375 degree oven. Poke it all over with the tines of a fork, then place it in a baking pan and roast until fork tender, about 40 minutes. Then halve it, and remove the seeds, membranes and skin before cutting into cubes.
- Season chicken with a sprinkle of unrefined salt and let sit for 15 minutes.
- Heat the oil in a Dutch oven, over medium-high heat.
- When hot, add the chicken and brown on one side. Turn and brown on the other side.
- Add the squash and cook for 5 minutes (skip this step if you roasted it in the oven).
- Pour in the broth and bring to a simmer.
- Cover and reduce heat to medium.
- Cook until chicken is cooked through and squash is completely soft, about 35 minutes.
- Add in the scallion whites.
- Whisk together the arrowroot with 1 tablespoon water.
- Pour the mixture into the pan, and stir for 1 minutes.
- Serve with reserved scallion greens.
Do you have a favorite winter squash recipe? I’d love to know what it is in the comments below!