My Chicken and Acorn Squash Stew contains 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.

Serves 4.

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:

1. If you cannot find pre-cubed 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.
2. Season chicken with a sprinkle of unrefined salt and let sit for 15 minutes.
3. Heat the oil in a Dutch oven, over medium-high heat.
4. When hot, add the chicken and brown on one side. Turn and brown on the other side.
5. Add the squash and cook for 5 minutes (skip this step if you roasted it in the oven).
6. Pour in the broth and bring to a simmer.
7. Cover and reduce heat to medium.
8. Cook until chicken is cooked through and squash is completely soft, about 35 minutes.
9. Add in the scallion whites.
10. Whisk together the arrowroot with 1 tablespoon water.
11. Pour the mixture into the pan, and stir for 1 minutes.
12. 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!