Nov 3
2011

Hearty Chicken Stew with Butternut Squash & Quinoa Recipe

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This popular hearty chicken stew is packed with fantastic flavor and health benefits, thanks to the butternut squash and quinoa.
Hearty-Chicken-Stew-with-Butternut-Squash-&-Quinoa-Recipe-Cookin-Canuck

I was patting myself on the back for this tasty stew all day long. Tasty? Oh my, yes. Healthy? You better believe it. Aroma? I’d say it gets a “15″ on a scale of 1 to 10. This recipe formed in my head slowly, starting with some chicken thighs sitting in the fridge. Then I picked up a butternut squash at the grocery store, with the thought of making soup. Instead, I cubed and steamed the squash, mashing half of it to help thicken the stew. In went the quinoa, one of my favorite grains, for an extra punch of protein and fiber. The topper was a kick of briny flavor from some kalamata olives and a burst of freshness from a handful of chopped parsley.

While low in calories and fat, a bowlful of this hearty stew easily satisfied my craving for comfort food. Also, butternut squash is high in Vitamins A and C, as well as fiber, so I knew I was getting a well-rounded meal to keep my body healthy for my daily workouts. One can not keep up with a high-energy “power pump” instructor without some decent fuel from which to draw. Seriously, this woman makes the Energizer bunny look like a total slacker. And she has about a dozen grandkids! Inspirational? Yeah, I’d say so.

This stew can be made in advance, but you may need to add a little more chicken broth before serving because the quinoa will expand as it sits. Either way, the flavors and textures are fantastic and it is sure to become a cold-weather favorite.

(Several people have asked me about the saucepan seen in the photos. It was handed down to me from my grandparents, but it is the classic Le Creuset Signature Round Wide 3-1/2-Quart Dutch Oven. It has held many curries over the years and works beautifully for this stew.)

The recipe:
Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.

Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.

Butternut Quinoa Stew Collage 1

In a large saucepan set over medium-high heat, bring the chicken broth to a simmer. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.

Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.

Return the saucepan to the stovetop and lower heat to medium. Add olive oil. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes. Add the salt, minced garlic and oregano. Cook, stirring, for 1 additional minute.

Butternut Quinoa Collage 2

To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.

Stir in reserved chicken broth and quinoa (I use this organic quinoa). Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.

Shred the chicken with your fingers or a fork. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes. Stir in parsley and serve.

ButternutQuinoaStew5

Other chicken stew recipes:
La Fuji Mama’s Slow Cooker Chicken Gohan Stew
Picky Palate’s Fall-Style Chicken Stew with Sausage & White Beans
She Simmer’s Persian Pomegranate Walnut Chicken Stew
Sunday Baker’s Garden Harvest Chicken Stew

Hearty Chicken Stew with Butternut Squash & Quinoa Recipe

Yield: Serves 6

Serving Size: About 1 2/3 cups

Calories per serving: 329 cal

Fat per serving: Total Fat 14.1g / Saturated Fat 1.0g

Hearty Chicken Stew with Butternut Squash & Quinoa Recipe

Calories 329 / Total Fat 14.1g / Saturated Fat 1.0 / Cholesterol 15.2mg / Sodium 1209mg / Total Carbohydrates 32.8g / Fiber 5.4g / Sugars 3.0g / Protein 19.4g / WW (Old Points) 7 / WW (Points+) 9

Ingredients

  • 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
  • 3 1/2 cups chicken broth
  • 1 1/2 lb. boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • 1/2 tsp kosher salt
  • 4 cloves garlic, minced
  • 1 1/2 tsp dried oregano
  • 1 can (14 oz) petite diced tomatoes
  • 2/3 cup uncooked quinoa
  • 3/4 cup pitted and quartered kalamata olives
  • Freshly ground black pepper, to taste
  • 1/4 cup minced fresh flat-leaf parsley

Instructions

  1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
  2. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
  3. In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
  4. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
  5. Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
  6. Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
  7. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
  8. Add the salt, minced garlic and oregano. Cook, stirring, for 1 additional minute.
  9. To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
  10. Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
  11. Shred the chicken with your fingers or a fork.
  12. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
  13. Stir in parsley and serve.

Notes

From the kitchen of Cookin' Canuck. www.cookincanuck.com

Products used for this recipe:

Disclaimer: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!

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{ 312 comments… read them below or add one }

1 Jessica @ How Sweet November 3, 2011 at 6:49 am

this just sounds so warm and comforting. love it!

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2 Julie M. November 3, 2011 at 7:17 am

This is a truly beautiful stew Dara! I love the colors in it; such a perfect fall dish.

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3 claudia lamascolo/aka pegasuslegend November 3, 2011 at 7:24 am

Very healthy just what the doctor ordered! lovely dish!

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4 elly November 3, 2011 at 7:28 am

This definitely looks hearty and sounds amazing. I really love the olives in it and would have never thought to add them!

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5 Dara (Cookin' Canuck) November 3, 2011 at 10:02 pm

Thanks, Elly. They add a really nice briny taste, which is a good contrast to the sweet butternut squash.

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6 Danielle Babiarz October 21, 2012 at 9:21 am

I don’t like olives…any suggestions for a substitute?

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7 Dara (Cookin' Canuck) October 23, 2012 at 1:49 pm

Hi Danielle, my husband is not a fan of olives, either, so I just leave them out of his portion. He loves this stew, so I’d say that leaving you’ll be safe leaving them out.

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8 Katie January 1, 2014 at 3:22 pm

Great recipe! I just made it – so perfect for a cold day. I substituted black beans for the olives. They kept the color variety and tasted great too.

9 Estela @ Weekly Bite November 3, 2011 at 7:43 am

This sounds incredible! I love that there are olives in it too :)

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10 Tara @ Chip Chip Hooray November 3, 2011 at 8:06 am

I’m comforted just reading this recipe! Can’t wait to try it (and hopefully warm up my chilly little kitchen).

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11 Dara (Cookin' Canuck) November 3, 2011 at 10:03 pm

Stay warm, Tara!

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12 Heather at Heathers Dish November 3, 2011 at 8:28 am

That’s a warm bowl of comfort if I’ve ever seen one!

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13 Sommer@ASpicyPerspective November 3, 2011 at 8:31 am

I love the vibrant color and sweet flavor the butternut squash provides. This looks marvelous!

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14 Maria November 3, 2011 at 8:32 am

What a great stew recipe. Love the addition of quinoa!

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15 Chris @ TheKeenanCookBook November 3, 2011 at 8:41 am

We’ve been on a comfort food bender this week after the horrible weather (I’m really not ready for winter!) – love that this comfort food dish is healthy. Great dish you put together!

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16 Dara (Cookin' Canuck) November 3, 2011 at 10:03 pm

Thanks, Chris. Our winter weather is going to hit this weekend and I may have to make another batch of this stew to keep us warm.

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17 Cassie @ Bake Your Day November 3, 2011 at 8:52 am

I love everything about this. Thanks for sharing, it’s an awesome recipe!

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18 Bev Weidner November 3, 2011 at 9:28 am

L-O-V-E-T-H-I-S-S-O-M-U-C-H.

that was hard.

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19 Sarah (@SAPL) November 3, 2011 at 10:13 am

Do you think it would still work substituting the type of squash?

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20 Rachel November 3, 2011 at 10:41 am

Talk about eating with your eyes. I love the color and adding the olives is so creative. This will be on the menu next week. Can’t wait to try.

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21 Kiran @ KiranTarun.com November 3, 2011 at 11:47 am

MMmmm.. all of the ingredients are my favorite. I love that you added a punch of protein using quinoa. So hearty and comforting!

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22 Jessica November 3, 2011 at 12:54 pm

This looks and sounds amazing! I hope you saved me a bowl ;-)

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23 Emily Malloy @Cleanliness November 3, 2011 at 1:28 pm

Oh how perfect this is on an autumn’s day like today :)

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24 Living The Sweet Life November 3, 2011 at 2:06 pm

With the cool weather creeping up on us, this sounds like the perfect solution!!

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25 Wenderly November 3, 2011 at 2:21 pm

Tasty, healthy, full of aroma AND kalamata olives? Sounds like my kind of stew.

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26 Alison @ Ingredients, Inc. November 3, 2011 at 4:44 pm

i love this one! All of these ingredients…yes please!

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27 Linda November 3, 2011 at 5:11 pm

This looks great Dara! I’ll try this soon. Thank you

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28 Carol November 3, 2011 at 7:47 pm

Sounds really yummy! I didn’t see any amount listed for the oregano. Also, is it fresh oregano, or can I substitute dried? I have a hard time finding fresh spices in my town! Thanks!!

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29 Dara (Cookin' Canuck) November 3, 2011 at 7:52 pm

Carol, I’m sorry about that! I just added in the amount for the oregano (1 1/2 tsp). And yes, the recipe calls for fresh oregano. In a stew or soup recipe like this, substituting dried for fresh herbs almost always works. Just make sure you reduce the amount by about half because dried herbs pack more punch.

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30 Jeanette November 3, 2011 at 8:02 pm

I could use a hot bowl of this right now – looks so hearty and delicious. Love how healthy this is with butternut squash and quinoa!

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31 Kelley November 3, 2011 at 8:42 pm

Some of my favorite meals are ones that just sort of come together with what I have on hand. My favorite part of this stew has to be the olives. A little brine to balance the squash. Lovely!

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32 Nutmeg Nanny November 3, 2011 at 8:50 pm

This soup is so hearty and utterly delicious looking! After a bowl of this I would be full for hours :)

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33 Hyosun Ro November 3, 2011 at 9:15 pm

This soup looks amazing! Hearty, healthy and delicious squash soup – I know I will love it.

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34 Heidi / foodiecrush November 3, 2011 at 10:28 pm

As always, those olives are making my mouth water. Hot damn! I LOVE that piquant flavor burst you added to the recipe. It is so obvious but so not! We are flavor sisters, seriously. Sweet with the salty. And chicken thighs are my go-to and favorite (okay, so what if they’re a little more fat, I’ll give up that piece of licorice) and who can say no to quinoa these days? It’s the new brown rice! So glad you let this recipe stew in your brain for the rest of us.

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35 Katrina November 4, 2011 at 6:44 am

Never tried quinoa in soup! Yum!

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36 Lea Ann November 4, 2011 at 7:07 am

Finally! A delicous looking way to use up that Quinua in my pantry. This soup looks wonderful Dara … I’m virtually patting you on the back. :)

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37 Lydia (The Perfect Pantry) November 4, 2011 at 8:03 am

Gorgeous stew! I’m going to adapt it a bit for some vegetarian friends who are coming for dinner this weekend. Love the addition of kalamata olives — unexpected and unusual.

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38 Lauren from Lauren's Latest November 4, 2011 at 8:38 am

Quinoa in stew? Brilliant! You are on a string of genius! You just keep blowing my mind! First the “meatballs” and now this!

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39 Christi November 4, 2011 at 2:16 pm

I think I just found dinner for tomorrow night…and I don’t need to run to the store! I have a butternut squash I bought think I was going to make a boring butternut squash soup. This looks so much better~! and with Quinoa!! My FAV! how could it not be! Can’t wait! Thanks

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40 Connie November 4, 2011 at 3:15 pm

I have not been able to get over being made to eat really bad and cold squash as a kid. It’s a vegetable I know I should learn to love, but the very thought of it reverts me back to that 6 year old at the table. Blech. Still, you make it look good somehow!

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41 Donna November 4, 2011 at 9:16 pm

A fall flavor fest ~ I LOVE soup – thanks for giving me a new one to try!

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42 Ashley@BakerbyNature November 4, 2011 at 9:26 pm

I’m so intrigued by the addition of kalamata olives – love them! This recipe looks perfect in every way, and would definitely add some comfort to a cold night.

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43 Anna November 5, 2011 at 5:57 am

This looks like something my mom would prepare for me when I am down with a fever or the flu. Now that I am a mom myself, I know the reason why moms make a flavorful (and healthy dish) when kids are sick. Our tastebuds begin to lose their function when we are sick. We need really flavorful dishes…
I won’t be waiting for someone to get sick, I am in need of a savory dish right now, I’d better try this recipe. I know I won’t be disappointed. Your pictures are amazing by the way.

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44 carolinaheartstrings November 5, 2011 at 12:24 pm

That looks so delicious. Beautiful picture.

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45 Lauren @ hey, who cut the cheese? November 5, 2011 at 12:29 pm

This looks so so good! I love comfort food, especially at this time of year, but am trying to eat better. This stew will satisfy both of those requirements. Thanks for this!

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46 Amanda November 5, 2011 at 3:35 pm

mmm nothing better than a hearty stew on a cold Canadian winter day! I think you’ll really enjoy my beer and red wine stew. Check it out on my blog: http://bit.ly/rPL51s

Thanks!

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47 Amy @ A Little Nosh November 5, 2011 at 8:29 pm

So warm and inviting! Thanks for linking up at A Little Nosh this week!

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48 Liz November 5, 2011 at 9:35 pm

I made Dorie’s squash and pear soup today…it was wonderful, but I think you’ve upped the ante with this beautiful stew! I love the addition of chicken and quinoa…yum!

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49 Anna @ hiddenponies November 5, 2011 at 11:17 pm

Mmmm, this looks so perfect! Pinned for the winter meal plans, can’t wait now for a good, cold, rainy day!

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50 Maria November 6, 2011 at 8:36 am

I’m making this right now, after a longer hunt for butternut squash, very excited. Not being too familiar with American measurements (I’m European), but I suspect you mean 2/3 CUPS of quinoa? Thanks for the recipe, can’t wait to have it in about 30 minutes! :)

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51 Dara (Cookin' Canuck) November 6, 2011 at 10:18 am

I’m so sorry for the typo. Yes, it’s supposed to read 2/3 cup uncooked quinoa. I hope you enjoy it as much as we did.

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52 Taylor November 6, 2011 at 8:06 pm

This looks so good – comforting and healthy!

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53 Lauren at Keep It Sweet November 6, 2011 at 9:44 pm

I have actually been craving butternut squash this weekend (I go in withdrawal if I don’t eat it every day during the fall)! This stew looks amazing and so comforting.

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54 marla November 7, 2011 at 6:43 am

Dara, what an inventive stew recipe and something we would love over here too. Isn’t it funny when we are all prepared to make one thing and then we divert to something completely different! I bet this only gets better and better after 24-48 hours. Great job! Your instructor sounds like a hoot!

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55 Deliciously Organic November 7, 2011 at 10:57 am

This looks like the perfect stew for these cold days that we’ve been having. Great combination of flavors. Thanks!

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56 Dana November 7, 2011 at 7:52 pm

It was perfect for a chilly night. Needed a little kick since this house likes it spicy! Added parmesean cheese and more salt & pepper. Kids asked next time to make it with orzo and green chilis. All in all, everyone enjoyed it and ate 2 bowls.

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57 naomi November 7, 2011 at 10:59 pm

Perfect winter soup! I love the heartiness and the addition of the quinoa sounds great!

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58 Brenda @ a farmgirl's dabbles November 8, 2011 at 6:06 am

Ooooo…yummy! What a great soup – I’ve been craving some butternut squash – this sounds perfect!

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59 Rachel @ Not Rachael Ray November 8, 2011 at 9:37 am

Yum. I need to make this, stat.

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60 Tracy November 8, 2011 at 10:05 am

This sounds amazingly good and perfectly autumn. Yum!

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61 Claire Sullivan November 8, 2011 at 12:24 pm

This was wonderful! Thanks so much for sharing the recipe. We added a little crumbled goat cheese on ours last night and it was a really nice addition. Can’t wait to get home tonight to eat the leftovers :)

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62 Dara (Cookin' Canuck) November 13, 2011 at 8:56 pm

I’m so glad it was a hit, Claire. Crumbling a little goat cheese over top sounds like a wonderful idea. I’ll have to give that a try next time.

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63 JW November 8, 2011 at 2:39 pm

Ok, noticed no one else asked this….but how do I cook the squash? You said to steam it….is that like steaming broccoli? Do I cube it before I steam it?

Thanks!

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64 Dara (Cookin' Canuck) November 8, 2011 at 3:16 pm

Hi there. Yes, you do steam it like broccoli, either in a steamer basket or in a steamer insert (similar to a double-boiler). The recipe does call for the butternut squash to be cut into 1/2-inch cubes, which helps to make the steaming time short. I hope you enjoy the soup!

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65 JW November 8, 2011 at 3:31 pm

Thank you Dara!!! Trying it tonight! :) Let’s hope my 10 y/o likes it!

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66 Theresa (Miss Charlotte) November 8, 2011 at 4:02 pm

Oh…my…goodness! Another reason to use up my chicken broth! This looks amazing! Cheers! :)

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67 Gina November 8, 2011 at 8:44 pm

Made this last night – it’s amazing! The flavour combination of the squash and the olives is so unexpected and good, and then with the quinoa and chicken for texture it’s totally filling but not too heavy at the same time. I’m gonna make this again, for sure. Really awesome recipe.

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68 Dara (Cookin' Canuck) November 13, 2011 at 8:57 pm

Thank you, Gina! This was a hit with my family, too and I’m so glad that you enjoyed it.

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69 Jennifer November 9, 2011 at 8:32 am

Thank you, we loved this dish! I substituted the quinoa for bulgur because I could
Find it easy here (Prague, CR) . It tasted amazingly , even
With the substitution! Thanks

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70 Dara (Cookin' Canuck) November 13, 2011 at 8:57 pm

Jennifer, I’m so glad you were able to find a good substitution and that you enjoyed it so much. By the way, Prague is one of my favorite cities I have visited.

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71 Sprinkled With Flour November 9, 2011 at 9:47 am

So glad I found this recipe! I need some healthy cold weather meal ideas like this. Looks so delicious :)

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72 Whitney November 10, 2011 at 6:19 am

Dara,
This was my first visit to your site and I’m excited to try more recipes. I blogged about the chicken stew before I tried it, and am planning on updating because it was great!
Thanks for sharing,
Whitney

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73 Dara (Cookin' Canuck) November 13, 2011 at 8:58 pm

Whitney, thanks so much for commenting. I hope you stop by again.

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74 Adia November 10, 2011 at 7:22 am

Hi Dara,
I tried this recipe last night and it was DELICIOUS! It was exactly what I needed. Bravo!

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75 Dara (Cookin' Canuck) November 13, 2011 at 8:58 pm

That’s fantastic, Adia. Thank you for letting me know!

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76 mona November 10, 2011 at 10:03 am

this looks like a good recipe. I found it on pinterest which led me to your blog. :-) I printed it and plan to try it……might use sweet potatoes cause that is what I already have…thanks for the recipe…
Mona

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77 Winnie November 10, 2011 at 1:54 pm

Love this Dara! So healthy and delicious-looking :)

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78 Amanda November 11, 2011 at 9:07 am

What a great recipe for our Canadian winters! I have a recipe for bacon skillet jam chicken that I think you’ll enjoy. Check it out on my website: http://bit.ly/baconchicken

Thanks!

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79 Megan November 12, 2011 at 7:18 am

Do you think it would be too sweet if I just omitted the olives? My family is not a fan of them, but they LOVE everything else in the stew!

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80 Dara (Cookin' Canuck) November 12, 2011 at 7:21 am

While I do love the brine of the olives in the stew, it will work really well without them, too. In fact, I served my husband a portion without olives because he’s not a fan either and he really enjoyed the stew. I hope it’s a hit for you!

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81 Danya November 12, 2011 at 7:00 pm

I just finished making the stew, and it is AMAZING. I didn’t add olives, but it wasn’t too sweet. It didn’t even need salt or pepper to season. Thanks!!

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82 Dara (Cookin' Canuck) November 13, 2011 at 8:45 pm

Danya, I love when people are able to tweak my recipes to suit their own tastes. That’s what cooking is all about!

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83 Aliciapdx November 12, 2011 at 11:25 pm

Made this 2 nights ago, I even made 1-5x’s your recipe in order to freeze 1/2 of it for later this Fall/winter. Between my room mate and I we are down to one bowl left. This is the best soup I have ever had…great blog, I have already bookmarked some more recipes!

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84 Dara (Cookin' Canuck) November 13, 2011 at 8:45 pm

Alicia, that’s great! Thanks so much for letting me know how much you enjoyed it.

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85 Don Spragan November 13, 2011 at 4:05 am

I must say that I was very skeptical of the recipe. Nothing against you, I’m just a skeptic. I’m also a soup lover and a soup expert. All I have to say is…WOW!!! This soup is amazing!!! Hands down the best soup that I’ve ever made. After breakfast, I can’t wait to get hungry again so that I can have a bowl of this soup.

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86 Dara (Cookin' Canuck) November 13, 2011 at 8:44 pm

Don, thanks so much! I always love winning over a skeptic.

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87 Katherine November 13, 2011 at 11:40 am

I’ll admit… I’m an intermediate cooker and it took me a long time to chop/peel/mince/mash/shred everything. I wasn’t sure if the soup was going to be worth all the effort I put into it, but OH MY GOODNESS it is so great. Even better the second day once the flavors have intensified and blended together. Thanks for such a delicious and healthy recipe!

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88 Dara (Cookin' Canuck) November 13, 2011 at 8:44 pm

Katherine, I’m so glad it was worth the effort. Several other people commenting here mentioned that they used the pre-cubed butternut squash available at Costco. If you live near a Costco, you might want to look for that the next time round. There’s something to be said for easy prep!

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89 Marji November 13, 2011 at 12:02 pm

Dara:

Oh my, found this on pinterest, looked so appealing that I made it today (hate peeling raw butternut squash, wimped out with the Costco pre-cubed in the giant bag). The only thing I did differently because I don’t like the bitter taste that quinoa can throw off: rinsed and soaked the quinoa for five minutes with a fine mesh strainer before adding to the stew. Two thumbs up from wintry Utah.

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90 Dara (Cookin' Canuck) November 13, 2011 at 8:43 pm

Marji, there is no shame in using pre-cubed butternut squash. I’m not a big fan of peeling it myself. I’m so glad you enjoyed the stew – you’re right, it is perfect for our wintry weather.

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91 Steve Garfield November 13, 2011 at 2:33 pm
92 Dara (Cookin' Canuck) November 13, 2011 at 8:41 pm

Thanks for sharing the pictures, Steve. I’m glad you enjoyed making it!

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93 Megan November 13, 2011 at 7:23 pm

I made this stew tonight, and it was AMAZING! I used a rotisserie chicken since that is what I had on hand, and I omitted the olives. In the future, I will use the Costco cubed squash to make it even easier. My 11 month old son had 2 bowls himself! Thank you for the awesome recipe!

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94 Dara (Cookin' Canuck) November 13, 2011 at 8:41 pm

Megan, I’m so glad you and your son enjoyed this! You’re right – using a rotisserie chicken and pre-cubed squash would make this recipe even easier.

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95 Laurie@TheBakingBookworm November 13, 2011 at 8:50 pm

Dara,
I love the look of this stew! I can only imagine how wonderful it smells. I’m a huge fan of squash and have recently had a big old crush on quinoa! This dish sounds perfect. :)

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96 Carin November 14, 2011 at 7:44 am

I made this for my family the other night and OMG it was so good!!! It is hard to find a meal that is filling, comforting, flavorful, AND so incredibly healthy. It also made awesome leftovers the next day! Thank you for sharing :)

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97 Heather Antonelli November 14, 2011 at 7:23 pm

All my favorite things…in one pot! This looks and sounds delicious. I actually did the same last weekend but went straight for butternut soup kicked up with some red chile paste. First time on your blog, look forward to reading more.

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98 aileen November 15, 2011 at 2:05 pm

So delicious!! I’m already planning to make it again. I’m participating in a soup swap and am wondering if this stew can be frozen? If so, would you have any recommendations for freezing/thawing/reheating?

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99 Momnivore November 16, 2011 at 9:32 am

Thi looks like a great recipe. My only concern is that I really don’t like chicken thighs and prefer to use breasts. Do you think it would work out? Would I just poach 2 or 3 breasts or sauté them? Thanks!

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100 JulieB November 20, 2011 at 6:54 pm

This was amazing! What a perfect stew. Everything about it was wonderful…the textures, flavors, aroma, nutrients! Thank you for sharing.

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101 Katie November 23, 2011 at 3:26 pm

This was so good! My new favorite. I wish we had leftovers. Thanks for sharing the recipe.

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102 Mary Beth November 27, 2011 at 5:36 pm

I made this tonight for my father and I…OMG! It was soooo good! I had never really had butternut squash, but it was the perfect compliment to the kalamata olives in the stew. I can’t wait to have it again tomorrow for lunch. Thanks!

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103 Dara (Cookin' Canuck) November 27, 2011 at 7:19 pm

Mary Beth, that’s wonderful! I’m so glad the two of you enjoyed. It always makes me happy to hear about families sitting down to a good meal together.

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104 Brooke November 27, 2011 at 11:21 pm

Has anyone tried this in the crockpot / slow cooker? I’m not much of a chef (as in I “cook” 5-6 times a year) and am hoping I can maybe cook the chicken and then toss it all in??? Am I just naive/inexperienced?? :) Found this on Pinterest – THANK YOU for being a food genius!

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105 SuePhilly November 28, 2011 at 4:42 pm

I am not a skilled cook. For 10 years my boyfriend, a major foodie, did ALL the serious cooking. I made THIS and he loved it. Made noises while he was eating and went back for ends.

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106 Dara (Cookin' Canuck) November 28, 2011 at 8:27 pm

Way to go, Sue! I can’t tell you how much it thrills me that this recipe was so successful for you. Your boyfriend must have been happy!

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107 Kara Sandelin November 28, 2011 at 7:25 pm

I just made this stew for the first time and it is amazing! I would recommend that everyone make it!

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108 Dara (Cookin' Canuck) November 28, 2011 at 8:28 pm

Thanks so much, Kara. I’m so glad you liked it.

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109 Elizabeth November 29, 2011 at 6:18 pm

The ingredient list calls for “1 1/2 tsp dried oregano,” but after reading the comments, I am wondering if this was supposed to be 1/2 tsp dried OR 1 1/2 tsp fresh?
I used 1 1/2 tsp dried like the recipe calls for (and darn it, had fresh in my fridge that needed to be used!) and it’s definitely overly oregano-y.

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110 Apa November 30, 2011 at 11:13 am

This stew is DELICIOUS! My sister made it for us and I got the leftovers. Normally, leftovers sit in my fridge forever and then I have to toss them, but I’ve already eaten them and plan on making this myself sometime! (It’s even better the day after!)

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111 Britton November 30, 2011 at 1:51 pm

This is a delicious recipe! Thanks for sharing! I halved the garlic, added a little more chicken broth and added corn – still turned out very tasty!! I also forgot oregano at the store and instead seasoned it with ground oregano – But this has to be my new favorite soup recipe – such awesome flavor and so healthy!! Thanks again! :)

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112 KatieJ December 5, 2011 at 11:05 am

My mom used to make a chicken/squash skillet that I loved, I think I need to try this! Would chicken breasts be just as good you think?

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113 Kate @ Iron Nourishment January 3, 2012 at 8:30 pm

I made this tonight and it was fabulous! Everyone LOVED it. It is definitely a keeper! I added some kale to the stew for some extra greens and it was great. The dish was perfect warm hearty dish after a cold, windy and dark evening run here in Boston!

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114 Dara (Cookin' Canuck) January 3, 2012 at 8:54 pm

I’m so glad you enjoyed it, Kate! Adding the kale is a fantastic idea – I’ll think I’ll try that the next time I make this.

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115 Tina Futty January 9, 2012 at 4:16 pm

Made this for dinner tonight….it was very good, you def don’t need to add salt to this recipe, the kalamata olives do that for you. Anything with fresh herbs is a must try!
Thank you. Tina

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116 Whitney January 15, 2012 at 8:23 pm

I made this tonight and my husband and I LOVED it!! The flavors are just so delightful. This recipe is a keeper! Thank you very much for taking the time to share!

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117 Julie Arguez January 19, 2012 at 7:12 pm

This was delish! And will be going in the regular rotation!

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118 Ashleigh January 21, 2012 at 3:36 pm

Made this tonight…added spinach and corn topped with vegan sour cream…yum!!! Thank you for the yummy recipe

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119 cathy January 22, 2012 at 4:08 pm

This is a great stew! What flavor, the kids love it! I did rearrange your directions slightly to avoid moving hot food, ie the chicken and broth. I heated oil, onions, garlic and oregano first, then add broth and chicken and then everything else in order. Later, I subbed white kidney beans for quinoa. Yummy!

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120 Jenn January 25, 2012 at 4:21 pm

Just made this and it was SOOO good!!! My new favorite soup/stew. Thank you!!

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121 Dara (Cookin' Canuck) January 26, 2012 at 6:44 am

Thanks for letting me know, Jenn. It’s one of our favorites, too.

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122 Robyn January 30, 2012 at 7:21 pm

I made this for dinner tonight, and my boyfriend and I both agree that is was AMAZING! Thanks for sharing it!

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123 Jeri Barry February 1, 2012 at 5:50 pm

I made this tonight…best recipe I have found on Pinterest thus far. I used chicken breast in lieu of thighs based on availability at my sub standard grocery store. I also added a few handfuls of chopped fresh spinach at the end for some color. I doubled all the ingredients but the chicken and ended up with a large batch to share with friends and family. I will definitely make this again!

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124 Dara (Cookin' Canuck) February 1, 2012 at 8:59 pm

Jeri, I’m so glad to hear that. I always love when people take my recipes and put their own spin on it, depending upon what ingredients they have on hand and their taste buds.

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125 Ashley February 1, 2012 at 8:43 pm

I have made this twice now, and it is FANTASTIC! This will definitely be a staple for me. Thank you Thank you!

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126 Dara (Cookin' Canuck) February 1, 2012 at 8:59 pm

Ashely, that makes my heart sing. Thanks so much for letting me know!

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127 Mimi M February 6, 2012 at 12:46 pm

I just finished making this, and it is truly spectacular!!! I could eat this everyday of the week. The beautiful colors made for a happy cooking day. Thanks so much for sharing. For those reading this review, try it, I promise you’ll love it:)

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128 Kat February 9, 2012 at 10:07 am

Planning on making this tonight! If I don’t have a steamer what’s the best way to steam the butternut squash? Thanks in advance!

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129 Dara (Cookin' Canuck) February 9, 2012 at 10:28 am

Kat, you can simply boil the butternut squash in water, removing half of it when it’s just tender and continuing to boil the other half until very tender. I hope you enjoy the stew!

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130 Candice November 20, 2013 at 12:19 pm

This question may sound dumb, but do you boil the butternut squash after chopping it up? I don’t have a steamer either and would really like to try making this hearty dish.

Thanks.

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131 Tiffany Youngren February 10, 2012 at 4:09 pm

I love this! Can’t wait to try it. The pictures are gorgeous – and squash, quinoa, and chicken are – what an amazing combo!!

~ Tiffany

Transfer of Health
Healthy Recipes and Wellness Tips

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132 Keri February 10, 2012 at 7:24 pm

Dara, we made this tonight and loved it! There was a party in our mouths–sweet, briny, fruity…. Awesome! Thank you so much. We look forward to sharing the recipe with our friends and giving you the deserved credit.

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133 Dara (Cookin' Canuck) February 10, 2012 at 8:08 pm

I’m so glad to hear that, Keri! It’s one of our favorites, too.

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134 Alesia February 13, 2012 at 10:12 am

I made this last Saturday, and not only did the grown ups love it, but the kids ate it, too! And I’m having it for lunch today. This is definitely going into rotation at our house.

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135 Leanna February 16, 2012 at 2:17 am

Wow…this looks like the ultimate comfort food! It’s kind of a mix of all the foods I regularly eat at home :) I’ll have to combine them all like this for sure!

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136 Janice February 21, 2012 at 7:26 pm

I made this tonight and it is DELICIOUS! The only thing I changed is that I used chicken breasts instead of thighs (my husband won’t eat dark meat). I am hoping we leave enough for tomorrow night!

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137 Rachel March 6, 2012 at 5:48 pm

I’m on the hunt for new chicken ideas and I love butternut squash and quinoa. This recipe is perfect!! It’s going on my menu plan next week. Woot!

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138 Julie April 15, 2012 at 4:18 pm

I made this tonight and it was delicious! I made a few changes to the cooking method to simplify and only use one pan, so I thought I’d share them here…I just sauteed the chicken in olive oil (with salt and pepper) until it was cooked on both sides. Then I set the chicken on a plate while I sauteed the onions, garlic, and butternut squash. I used a wooden spatula to smash up some of the squash once it got soft, and left some of it whole. Then I added everything else directly to the pot and cooked until the quinoa was done. I didn’t have kalmata olives on hand, but my husband tasted it and suggested a little paprika. I added the smoked kind, and it was great (wouldn’t use it if I were using the olives though!).

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139 Alyssa May 13, 2012 at 7:51 pm

Do you think I could add a bean of some kind to this? Like kidney beans, or black beans, instead of the olives…I don’t particularly like kalamata. However, I do like green and black ones. Any suggestions of a substitute?

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140 Susie May 18, 2012 at 6:59 pm

Hi – I made this recipe and although delicious, found it a bit too watery. HOWEVER, we did have leftovers and I ate it cold as a salady-type meal for lunch a day or so later and it was REALLY delicious. I did boil off a fair bit of the liquid on the first night, but it benefited from steeping (as do just about all casserole-type meals) as the flavours infused and it was truly scrumptious as a ‘salad’. Worth a try!

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141 StaceyL May 21, 2012 at 8:21 pm

I found this recipe on pinterest and it inspired me enough to make it for dinner tonight. I’ve been looking for recipes with quinoa to try, and this was THAT recipe which got me cooking with it, and I’ll never look back! I had an acorn squash that desperately needed to be used, so I substituted that for the butternut squash and was very happy. I just came off of a week being pretty sick, and what a dinner to treat myself with. Thank you so much for such a great recipe!

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142 Kristine May 31, 2012 at 10:09 pm

How could I make this vegetarian? What is a good substitute for the chicken?

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143 Tina June 3, 2012 at 6:19 am

Just came across this recipe yesterday while I was looking for something to make for dinner. Didn’t put the olives, but added kale in with about 10 minutes of cooking time left. Sprinkled some crushed red pepper on mine too. It was delicious!

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144 Misty M. June 22, 2012 at 2:53 pm

I made this, but I didn’t include olives. I boiled tomatillos with the chicken and added them blended up to the finished soup. Didn’t use parsley or oregano. I used garlic and cilantro. It was THE BOMB!!!!!!

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145 Brian J June 30, 2012 at 4:37 pm

Um… I’m kinda new at cooking. I wish you would have included instructions on how to steam the squash. Otherwise, it sounds good.

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146 Dara (Cookin' Canuck) June 30, 2012 at 4:59 pm

Hi Brian, no problem! To steam the squash, place the pieces in a steamer basket/insert set over boiling water (the water should not touch the bottom of the steamer basket/insert). You should use about 1 1/2 inches of water. Cover the pot and steam according to the recipe instructions. Check on the water partway through to make sure there’s still enough (you don’t want to scald the bottom of the pot) and add more hot water, if necessary. I hope you enjoy the recipe!

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147 BeeDreams September 10, 2012 at 11:30 pm

Just to throw a spanner in, I omit this step and add the pumpkin/squash when I add the quinoa as when cut into this sized cubes, it literally doesn’t need any more than the 15mins it takes to cook the quinoa.

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148 Jennifer July 9, 2012 at 7:45 am

Made the soup & love it! Just wondering how many calories/serving this is?? I’m on a diet and tracking calories. Thanks!

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149 BeeDreams September 10, 2012 at 11:27 pm

Hiya! According to my calorie counter it’s 328 per serve. I add zucchini though and that adds about 80 calories, but I take the pumpkin down from 1.5 pounds (680g) to 500g.

Anyhoo, around the above per serve, so good!

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150 BeeDreams September 11, 2012 at 4:05 am

Sorry, forgot to mention I use one chicken breast only. Not thigh and not that much.

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151 Sue Schu August 21, 2012 at 4:35 pm

I just made this today and substituted tempeh for chicken and added kale and TVP(textured vegetable protein). It was delicious. The tempeh totally absorbed the flavors. I cooked it for 4+ hours. Even the carnivore loved it! ALso eliminated oil and used vegetable stock and one chicken bullion.

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152 Kellie August 26, 2012 at 11:16 am

This looks delicious! It’s definitely going on my menu for this week. :)

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153 4virtu August 28, 2012 at 9:05 am

Happy Tasty Tuesday! We loved this recipe so much and it is one of our picks for the Food Holidays of September on 4virtu.com! Thanks so much for sharing!

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154 Natalia September 3, 2012 at 7:34 am

Perfect. Cooked this dish last night, every one loved it. Was embarrassed to accept all the compliments when all i did was following the recipe exactly as it is. I’m a fan now :-)

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155 Carolyn September 3, 2012 at 12:37 pm

Am about to make this! Very much looking forward to having this even though it is hot hot hot outside. My office at work is freezing, and this will be heavenly.

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156 Tippy Harper September 7, 2012 at 9:04 pm

Can this be made using a slow cooker?

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157 BeeDreams September 10, 2012 at 11:28 pm

You absolutely could, I do! I don’t fry off anything- literally chuck it all in on high for 3-4 hours. You may need to add more water/stock.

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158 Monna Hilton September 8, 2012 at 5:50 am

Just as I was looking for a new soup recipe for the upcoming Fall andvWinter, there it was. I can’t wait to try it. Love all of the ingredients and just hope I can find the Quinoa . Have never used it before, but anxious to try this new eating adventure. Thanks for sharing.

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159 Kim September 8, 2012 at 6:18 pm

This was delicious! Thanks so much!

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160 Mary September 12, 2012 at 6:56 pm

Oh my goodness, I just made this for dinner and it was DELICIOUS! Thanks!

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161 Misty September 16, 2012 at 4:44 pm

My boyfriend is the Pickiest eater! Since it’s been a little cooler lately I thought I’d try this. Since we eat a lot of chicken and turkey I bought some beef stew meat and beef broth. I substituted the two above for the chicken and broth and it turned out Fabulous! I barely had any leftovers tonight!

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162 Mandy September 17, 2012 at 3:28 pm

I tried this recipe over the weekend. I didn’t have quinoa on hand, but I had rice. I just threw everything into my slow cooker and added the rice in the last 20 minutes of cooking. Fantastic soup and super easy to make!

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163 Dara (Cookin' Canuck) September 19, 2012 at 4:05 pm

That’s great to know that it worked well in the slow cooker, and with rice. I’ll have to try both the next time I make it.

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164 Jen September 19, 2012 at 5:15 am

Made this last night and it was WONDERFUL. Did everything exactly as the recipe said, it took some time and dirtied more than a few dishes but I found it relaxing and rewarding to make……….. and delicious! Love finding a great, healthy recipe for fall.

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165 Dara (Cookin' Canuck) September 19, 2012 at 4:01 pm

That’s great, Jen! I’ve started making a double batch of this so we can have leftovers for lunches or future dinners.

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166 Donia September 23, 2012 at 6:03 pm

Had your recipe saved for ages and finally made this today–delicious! Introduced my father-in-law to quinoa :) Butternut squash volunteers were the only thing to thrive in my garden this year, so I’ll be making another batch soon!

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167 Kim September 24, 2012 at 10:43 am

That looks delicious! I’ll have to add it to my list of winter-time soups/stews/chilis. Thanks for the recipe!

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168 Miss R September 24, 2012 at 1:42 pm

Delicious and simple. Loved this. Thank you!

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169 4virtu September 25, 2012 at 9:17 am

Happy Tasty Tuesday! This recipe is featured on our Autumn Squash Recipes! Thanks! http://4virtu.com/2012/09/tasty-tuesday-autumn-squash-recipes/

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170 Megan September 26, 2012 at 12:24 pm

can this be done in a crockpot? do you have that version? :)

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171 Joee September 26, 2012 at 1:34 pm

This is such a beautiful recipe! I roasted my butternut squash in the oven first, used fresh diced tomatoes from my garden and also omitted the olives (lack there-0f) and sauteed yellow bell peppers with the onions. It smells divine, and I can hardly wait to eat a bowl or three!

Thank you so much for this recipe!

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172 Stacy Parsons September 30, 2012 at 6:45 am

Just made this dish for dinner and it’s the best stew I’ve ever had. The only thing I did different was seasoned my chicken thighs with Cajun seasoning because hubby loves his food spicy and omitted the olives for corn. Will definitely be making again. Oh and did I mention this is my first time trying quinoa? Thanks for an amazing recipe.

Love from Germany! :-)

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173 Kristen September 30, 2012 at 12:10 pm

Just made this, it was so yummy! Especially on a rainy day like today! Thanks!

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174 Theresa thomp September 30, 2012 at 12:30 pm

Absolutely delicious! Thanks for sharing!

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175 kim October 1, 2012 at 8:50 am

I made this last night, We LOOOOVE it. I’m amazed how incredibly tasty this dish is! I can’t wait to try more of your recipes

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176 Sarah October 1, 2012 at 9:25 am

I just made this to eat throughout the week. It’s absolutely delicious! The only thing I did differently was to roast my butternut squash. Thanks so much for the inspiration.

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177 Tanya@TakeSix October 1, 2012 at 12:53 pm

Found this on Pinterest and made it today. It is delicious! Thank you so much!

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178 Emily October 2, 2012 at 2:45 pm

Made this for my dinner group, and doubled the recipe — it was phenomenal. I was nervous that some of the boys would be uncertain about it, but everyone came back for more. Well done, I look forward to making it again soon.

p.s. Trader Joes makes this really easy, and has pre-cut Butternut Squash.

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179 Amy October 2, 2012 at 2:45 pm

This looks so delicious! I love butternut squash so I can’t wait to try this stew recipe!

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180 Abigail October 3, 2012 at 10:55 am

Does this soup still taste good without the olives?

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181 Megan October 6, 2012 at 12:28 pm

This soup is a-mazing! I’m eating a bowl of leftovers right now and its even better the next day! I am GF and love quinoa but never thought of adding it to a soup/stew. It works beautifuly. Thank you for sharing! Do you happen to know the nutrition info for this (a rough estimate would be fine too)?

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182 Lea October 6, 2012 at 2:31 pm

Just made this. Only took an hour! Accidentally used diced tomatoes with chiles but it is yummy and sppicy. Loved this and easy!!! Thanks. :)

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183 Tee October 10, 2012 at 9:32 am

I love the sounds & look of this. I’m going to try a vegan, allergen free version tomorrow. I can’t wait to see how it turns out! Thanks for a hearty stew recipe that promotes healthy eating & can fuel your body! My vegan 5 year old will love it when I make some changes for her diet!

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184 Linda October 11, 2012 at 6:03 am

Made this last night and it was great! Will make again, liked the hearty taste on a
cool night. Thank you, my diet thanks you too!!

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185 Luci October 16, 2012 at 5:30 pm

Please fix/delete above…this is correct information/Luci
calories: 206.16
fat:5.7
cholesterol: 41.5
sodium: 395
carbs: 14.91
protein: 13.6
potassium: 4756

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186 Luci October 16, 2012 at 5:33 pm

folks, I am so sorry, should know not to do this when I am tired..please change potassium to 475.6

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187 Rhonda Mankin October 17, 2012 at 8:20 am

you have a pin it button…but it cannot be pinned???

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188 Dara (Cookin' Canuck) October 17, 2012 at 8:28 pm

Hi Rhonda, I’m sorry you’re having difficulties pinning the picture. It is indeed available for pinning, and has actually been pinned more than any of the recipes on my site.

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189 Rose October 18, 2012 at 3:30 am

Delicious recipe!! Added carrots and some red potatoes – overall a very hearty stew. My husband LOVED it! Thank you for sharing. :)

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190 Valerie October 18, 2012 at 5:13 pm

I just made this for my family, and they loved it! (Which is amazing as I took out the chicken and put in more Quinoa for Vegeterian night.) Thank you!

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191 j_hwang October 20, 2012 at 6:46 pm

the soup sounds so delish! do you think I can substitute the quinoa with cous cous?

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192 Karin October 23, 2012 at 1:17 pm

This soup is soooo good! Thank you for sharing it…….perfect for the cool, rainy Autumn day here in upstate NY. Soothes the soul & the body.

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193 Allison October 23, 2012 at 2:25 pm

Can I put this all in a crockpot to cook during the day?

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194 Jean October 24, 2012 at 2:31 pm

I’d like to know, too! Can this recipe be adjusted for a slow cooker/crockpot? If so, how? Thanks!

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195 Dara (Cookin' Canuck) October 24, 2012 at 8:46 pm

Hi Jean, please see my response for the comment above.

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196 Dara (Cookin' Canuck) October 24, 2012 at 8:46 pm

Hi Allison, I haven’t made this using a slow cooker, but a few readers have tried it with success. Here are their comments on the matter:

“You absolutely could, I do! I don’t fry off anything- literally chuck it all in on high for 3-4 hours. You may need to add more water/stock.”

“I tried this recipe over the weekend. I didn’t have quinoa on hand, but I had rice. I just threw everything into my slow cooker and added the rice in the last 20 minutes of cooking. Fantastic soup and super easy to make!”

I hope that helps!

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197 Morgan October 24, 2012 at 8:06 pm

Made this tonight and it was delicious! The only thing I can recommend is perhaps start out with about 1/2-1 cup more chicken broth, it becomes very thick quickly while cooling, and more broth might make it more soup-y. The flavors are wonderful, this is probably one of the best butternut squash recipes I’ve tried!

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198 Judy October 27, 2012 at 5:21 pm

This soup is a double whammy…not only does it taste delicious, but it is even healthy!

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199 Greta Landis October 28, 2012 at 6:40 pm

I also love soups, and can’t get enough quinoa. I cannot wait to try this recipe! Thanks for sharing it!

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200 Katie October 29, 2012 at 7:09 am

Do you think it would be possible to make this in the crockpot? This looks delicious!

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201 Linda J October 30, 2012 at 6:53 pm

I love hearty soups in the winter and tried this tonight. I had to take liberties with the ingredients since I didn’t have the same as you. I used pumpkin, not the round kind but the oblong type. I also used fresh Romano tomatoes due to lack of canned ones in the pantry. It was very good!!!! Seconds were asked for and given!

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202 kei October 31, 2012 at 11:58 am

Looks so delicious.
I would like to cook this soon.
Beautiful photo, too.

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203 Kim November 3, 2012 at 3:19 pm

I just made this recipe and swapped out regular quinoa for red quinoa. Gives is a slightly nuttier flavor. It was absolutely delicious :)

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204 Angela November 3, 2012 at 5:31 pm

I made this stew last week and it was so delicious!! My husband loved it too! Does this stew freeze and reheat well?

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205 Dara (Cookin' Canuck) November 4, 2012 at 12:40 pm

Angela, I’m so glad you enjoyed it. Yes, it does freeze well. I often make a double batch and freeze it.

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206 Karen November 4, 2012 at 3:17 pm

Thank you so much for this recipe!! I used it as a launching pad and added mushrooms and fresh herbs, and substituted acorn squash for the butternut and green lentils for the quinoa. It is FANTASTIC, and I’m so glad this is my dinner for the week!

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207 mary November 11, 2012 at 4:15 pm

I made this today and it was incredible! I used what I had on hand which was 1/2 of a rotisserie chicken and one can of great northern beans and the flavors were amazing. Will definitely make again and again~thank you!

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208 Linda Lord November 11, 2012 at 4:44 pm

Wow! I’ve been on a “lifestyle change” (doctor won’t let me use the word ”diet”… no wheat, daily, eggs, soy, or nuts….) Been 5 weeks now and feeling very deprived (and completely crazy wanting enchiladas and lasagne 24/7)…. must say that this was by far the most satisfying meal that I’d cooked/eaten in weeks! Thank you, thank you !!

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209 Nicole Delaney November 11, 2012 at 5:11 pm

I made this for dinner….fabulous!!!

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210 Alia November 14, 2012 at 1:39 am

Could you substitute barley for the quinoa? How would that turn out, you think?

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211 Elizabeth November 14, 2012 at 12:53 pm

This was delicious!!! It was my first time using Quinoa and it turned out great. Even the person who doesn’t like to eat healthy had seconds.

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212 Jen November 14, 2012 at 6:18 pm

Wow – this is so amazing. We will be making this A LOT this winter.
Thanks so much!

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213 Scarlett November 15, 2012 at 1:17 pm

Do you think that black olives would swap out ok for the kalamata olives? or would it be better to just leave them out if I can’t find them.

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214 Richelle November 20, 2012 at 10:27 am

love, love, love this stew!!! I made it 3x in a month :). Thank you for sharing this wonderful recipe.

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215 Ivy November 24, 2012 at 9:21 pm

Was labor intensive (need to get a better knife to cube the squash) but well worth it. A soul satisfying stew with vibrant fall colors…my teenage son said he liked it- twice.
I’d suggest rinsing the quinoa before using it- sometimes there is a coating that can lend a slight bitterness. I substituted the parsley for spinach cut into strips- added to the beauty of the stew. I used a small can of chopped olives- made the olive flavor more subtle. Looking forward to the leftovers tomorrow! Thanks Jen.

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216 Jentra November 28, 2012 at 4:59 pm

Thanks for the delicious eye-dropping mouth watering photo! It looks yummy! I got all the recipes and will try it out tonight! Since I’m a beginner, I kinda cheated and got the pre-cut squash and will stick it in the microwave to for the steaming part. I’m not sure if it’ll come out the same as steaming on the stove… All I know is I will like it just because of the picture! haha :)

Thanks for sharing and have a great day!

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217 Alyssa November 29, 2012 at 1:28 pm

This is such a good stew. I’m making it right now, and I’ve made it before. Everyone loved it. I’ve done it with the kalamata olives and I threw in capers instead of olives once too. Added bonus – it freezes well. :) Thanks for the recipe!

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218 Ashley December 8, 2012 at 5:32 pm

Any thoughts on substituting sweet potato for butternut squash? I love butternut squash but don’t have any on hand. Thanks!

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219 Dara (Cookin' Canuck) December 11, 2012 at 10:23 am

Hi Ashley, I haven’t tried it with sweet potato, but I’d imagine it would work well. Let me know if you end up trying that.

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220 Ashley December 15, 2012 at 4:21 pm

Used the sweet potato instead of squash and capers instead of olives. Thanks for this, it was great. My eight year old loved it!

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221 Liz December 10, 2012 at 11:32 am

I “soup-swap” with my friends & would love to bring this to exchange. What are your thoughts on freezing it? Thanks!

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222 Liz December 10, 2012 at 1:11 pm

Ooh! Just saw Alyssa’s “bonus” tip. Hooray!

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223 Dara (Cookin' Canuck) December 10, 2012 at 2:08 pm

Liz, it freezes beautifully. I hope you enjoy it!

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224 stephanie December 11, 2012 at 10:13 am

I’ve made this a few times now and it is one of my faves!
A few questions:
1. I’ve always wondered – do you add in the juice from the canned tomatoes?
2. Any tips on freezing?

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225 Dara (Cookin' Canuck) December 11, 2012 at 10:22 am

Hi Stephanie, I’m so glad you’ve enjoyed the recipe! Yes, I do add in the juices from the tomatoes. For freezing, just portion the stew in freezer-safe containers (leaving about 1/2 inch of room to allow for expansion as it freezes), allow it cool, then seal and freeze. It freezes very well!

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226 lindsay December 13, 2012 at 4:59 pm

Hi! I love this! I am including it in a slow cooker collection here http://mommyssweetconfessions.blogspot.com/2012/12/34-slow-cooker-soups-stews-and-chilis.html

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227 Laura December 22, 2012 at 4:48 pm

I’ve made this recipe several times now, and we love it. To save time I’ve made a few changes:
I use pre-cubed frozen butternut squash.
I use pre-chopped frozen onions.
I use pre-minced garlic from a squeeze bottle.
I sometimes cook the chicken in the microwave as the onions and squash are cooking on the stove.

I might be missing out on some of the flavor or texture this way, but man, it is still delicious! Thanks for a great recipe!

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228 Ryan Chapman January 1, 2013 at 8:00 pm

Wow! I am always looking for healthy recipes for my 90/10 Nutrition groups. This fits the bill perfectly and looked good so I tried it for myself tonight. I made it with Kabocha squash though (because I already had some). It was AMAZING. This is going in meal plans and all kinds of stuff. Thanks!

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229 Kirsten January 2, 2013 at 9:18 pm

I made this yesterday and it was fabulous. I’m bringing some into work and sharing the recipe with my co-workers. This is a recipe I will be bragging about. Thanks.

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230 Dara (Cookin' Canuck) January 3, 2013 at 6:32 am

I’m so glad, Kirsten! I hope your co-workers enjoy it as much as you did. We had this for dinner last night and, really, we never get tired of it.

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231 Hannah January 6, 2013 at 1:52 pm

I just finished making this and it is delicious! I bought cubed butternut squash at Costco this morning with no idea what I was going to make with it. The Internet led me to your blog and I’m so glad it did. Thanks for a wonderful recipe!

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232 marina yukon January 16, 2013 at 11:09 am

just came across this recipe and was ready to make. only i have fire roasted diced tomato salsa style or diced tomatoes with basil, garlic and oregano. think i can sub one of those??

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233 Dara (Cookin' Canuck) January 16, 2013 at 11:20 am

Hi Marina, I would use the ones with basil, garlic and oregano. Those will match the flavors of the recipe better than the salsa style tomatoes. I hope you enjoy the recipe!

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234 marina yukon January 16, 2013 at 11:28 am

wow… thanks for the quick reply. chicken was simmering and squash already steamed. i was stressing about having to take a trip to the grocery-LOL. i’m sure it will be fabulous. so excited to try something new. i’m in a rut!!

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235 Kathleen January 16, 2013 at 6:43 pm

Hi, Dara.
Have this wonderful stew on the stove cooking right now. I see you wait until the end to add the pepper. Same for the salt?
Thanks so much. We ‘re all salivating waiting for it to be done. Great recipe!!

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236 Dara (Cookin' Canuck) January 16, 2013 at 8:06 pm

Hi Kathleen, I’m probably too late to answer this in time for your dinner. Hopefully you tasted and added salt to your liking. I hope you enjoyed the stew!

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237 Erica January 18, 2013 at 7:05 am

I made this last night for dinner and it was so delicious! Thank you Dara for the wonderful and healthy recipe!

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238 K @ I's and O's January 27, 2013 at 4:10 pm

This recipe was PERFECT for a busy medical student during a cold winter rotation. Thank you for such a delicious, healthy, warm, and totally filling recipe that I’ve shared with countless friends!

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239 Dyskalkulie January 29, 2013 at 10:07 am

As I am a huge fan of quinoa this recipe is just perfect for me. Looks like a wonderful warming meal during these cold winter days!

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240 Kate February 10, 2013 at 5:08 pm

Looking at the final result, I was not sure that I would like it but I did! It is the ultimate comfort food. I left out the olives but everything else went in. Delicious, thanks! I ended up using about five different bowls by the time I was done. It helps to start with an empty dishwasher…..

My 7 year old son said it was “better than turkey meatballs” which are his favorite so – two thumbs up! :)

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241 Jenny February 11, 2013 at 4:42 pm

I’ve made this several times and it never fails to be awesome! The only change I’ve made is swapping the squash for sweet potato – same idea, way less effort. The last butternut squash I had required a hacksaw in the garage :D Sweet potatoes only need peeled.

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242 Emily : RainbowDelicious.com February 11, 2013 at 6:21 pm

This soup was so good! I followed a suggestion from the comments section and made mine in a slow cooker and it was so delicious! I doubled it and can’t stop eating the leftovers. This recipe is featured in my most recent weekly meal plan on my blog, thank you!

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243 Jessica August 2, 2013 at 9:42 am

i would love to make this for a family get together, but where did u find the instructions for making it in a crockpot?

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244 Cristina February 21, 2013 at 10:12 pm

Made this dish tonight and it was great! I’m not a huge fan of olives so I left those out and it was still wonderful. Will definitely make this again!

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245 Judimed February 27, 2013 at 6:31 pm

I made this for dinner tonight, and I loved it! It is hearty and filling, yet low fat and healthy. The only change I made was to substitute kale for the olives, as I do not like olives.

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246 Kelly March 2, 2013 at 4:22 pm

Words can’t describe how much I love this!! Making it as we speak for my sick family. It is our new chicken noodle soup. I make it with beans instead of olives though, because I’m not a fan of olives, but I am a fan of some added color! Thanks for the recipe!

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247 Mel March 7, 2013 at 7:43 pm

Wonderful soup. I make a lot of soup and new recipes are always fun! My kids and hubby all loved this. I did leave out the olives as I didnt have any and I added carrots and celery when I fried the onion. A fav for us!! Thanks so much!

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248 Jaimee March 13, 2013 at 6:34 pm

When do I add the kosher salt??

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249 Dara (Cookin' Canuck) March 13, 2013 at 7:16 pm

Hi Jaimee, sorry about that omission. Add the kosher salt at the same time that you add the garlic and oregano. I hope you enjoy the stew!

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250 Jen Almond March 26, 2013 at 9:34 am

Loved this soup. I don’t love olives but I wanted that color so I used black beans. I make up a big pot of soup every Saturday for my lunches for the week but halfway through the week usually start playing around with the favors for a little variety. I added lime, cumin and avocado to yesterday’s and it completely changed up the flavor. So good! I think I’ll add roasted red peppers and tobasco sauce to today’s.

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251 Dara (Cookin' Canuck) March 27, 2013 at 7:35 am

I love all of the variations you’re playing with! I’ll have to try some of these.

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252 Whitney Lichty March 30, 2013 at 9:27 am

We’ve hit an unexpected cold streak in California and this is the perfect stew for a cold Saturday evening with my family, thanks for sharing! Just the mention of quinoa in a recipe sends me straight to the kitchen!

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253 cuoghi April 20, 2013 at 3:43 pm

I pinned this a long time although never thought the flavor combo quite sounded right to me. Since it snowed this morning in michigan and i had all the ingredients i made this and it was AMAZING!

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254 Heidi Dempsey April 22, 2013 at 2:45 pm

I just have to say that since finding this recipe, I have made it at least half a dozen times and it never gets old, it’s become one of my most treasured recipes. Thank you for sharing it!

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255 SallyHP June 20, 2013 at 2:03 pm

Thank you for including the ww points. I just started and cook a LOT, so that saves me a lot of time. I can’t believe this is 9 points per serving, though!

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256 acrylic nails June 24, 2013 at 5:53 pm

Braviary is a corruption of bravery and a combination of brave and aviary.

It battled against Drew’s Flygon and Absol, alongside Squirtle; however, the fierce battle left only Combusken and Absol on stage after the first half of the five minutes. However the back of the package was basically a ‘what
you can do’, and I figured since they added little star stickers on the nails on the back of the package that inside of the package I would find these same little star stickers, and small green and white swoosh stickies.

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257 Katie August 28, 2013 at 9:57 am

Would this work in a crockpot?

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258 Danielle August 30, 2013 at 11:34 am

What is the serving size per serving ( how many cups per serving?)

Thanks so much, cant wait to try this recipe!

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259 Judy September 8, 2013 at 2:56 pm

Next time I make it, I think I’ll skip a bunch of steps. I would fry the chicken pieces, leave them intact, then saute the onions, garlic, add spices, then the liquid, squash pieces, tomatoes, quinoa, and cook it all together. It seemed to me there were too many unnecessary steps, and I dirtied a lot of dishes in the process. I don’t mind having the chicken in pieces as opposed to shredded.

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260 Patti September 12, 2013 at 8:08 am

My daughter gave me this recipe and I am making it tonight for the first time. I am excited it looks amazing and everything in it I love. Thank you for sharing your food it is all comforting.

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261 Heidi September 17, 2013 at 1:46 am

I really want to try this but I really hate olives! Do you have any suggestions for a substitution??

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262 Dara (Cookin' Canuck) September 17, 2013 at 8:46 pm

My husband feels the same way about olives, so I just leave them out of his portion, and sprinkle them on the top for those of us who like them. He loves this stew!

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263 Julie September 17, 2013 at 6:59 pm

Found on Pinterest and made tonight. I used a rotisserie chicken and it was delicious! Thank you!

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264 Dara (Cookin' Canuck) September 17, 2013 at 8:44 pm

That’s great, Julie! You have to love rotisserie chickens for easy meals.

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265 Kathryn September 28, 2013 at 10:51 am

This is embarrassing but… how does one steam butternut squash? Is it steamed before peeling? I am a pretty good cook, but I obviously don’t steam veges very much. :/

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266 Sue {munchkin munchies} October 2, 2013 at 5:01 pm

Sounds delicious and looks so inviting:) Can’t wait to make it!

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267 Carolyn October 3, 2013 at 9:41 am

It looks like the perfect comfort meal and I can see why the aroma rates at 15!

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268 Andrea Campbell October 6, 2013 at 7:10 pm

I’ve made this soup three times since I saw it on Pinterest last March. It is WONDERFUL! To any readers who have thought of trying it, but haven’t yet — go ahead! You won’t be sorry!

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269 Erin Mary October 8, 2013 at 7:29 am

I pinned this recipe some time ago and finally made it last night. We absolutely loved it! I didn’t have quinoa, so I used red lentils, which seemed to work. I was excited about the kalamata olives all day, and then I forgot to add them :( Guess I’ll have to make it again!

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270 Jennifer October 8, 2013 at 12:35 pm

Made this a couple of nights ago and it was wonderful and Hubby LOVED it. He added a good bit of fresh ground pepper and I added crushed red pepper flakes and it was even better. Thanks for the recipe!

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271 June October 16, 2013 at 5:37 pm

This stew is awesome! I like to use my crockpot during the week so I cooked all of the veggies in the crockpot all day on low. I then added leftover rotisserie chicken and 2 cups of cooked quinoa to the crockpot a short time before serving. I didn’t look at the entire recipe at first, just the photo, and thought the olives were black beans. I don’t like kalmata olives so I substituted black beans for fun. YUM!

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272 Diane in NC October 22, 2013 at 11:12 am

I thought they were black beans before reading the recipe too!

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273 Jill October 16, 2013 at 8:54 pm

Do you think I could keep this warm in a crock pot for a couple hours, or would something get funky with it?

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274 Heather October 17, 2013 at 10:07 pm

This was unbelievably good. My 16 year old had four bowls after his swim meet. It tastes so yummy, I cooked the whole thing in my crock pot. I started with frozen chicken thighs for 8 hours on low then added the roasted smashed butternut squash and the chicken broth and seasonings and quinoa. I threw in the butternut squash the last little bit so it was still firm but heated through after roasting earlier in the day. So so good.

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275 Mary October 21, 2013 at 5:51 am

Hello.. this sounds yummy. I have all the ingredients on hand (surprisingly enough) except I have acorn sqush… would that work as a subsitute? thanks for sharing what looks like an exceptional stew. can’t wait to try it.

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276 Diane in NC October 22, 2013 at 11:11 am

Hello! I found this on Pinterest. I’m having it for lunch right now. It’s delicious! I’m not big fan of olives so I left those out. I threw in some chopped swiss chard at the end just because I’m trying to get more greens in and thought it would work well. It did. Otherwise, I made the recipe exactly as instructed and it is wonderful. Thanks for sharing.

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277 Bianca October 23, 2013 at 10:04 pm

This was a great recipe! I was worried about it tasting bland but not so. Especially the kalamata olives, that was key! I subbed spinach for parsley, as I am not a parsley fan. Thank you!

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278 anders October 30, 2013 at 10:50 pm

Thank you! I just made this recipe and it is so delicious!!!!!! I added a scoop of roasted pumpkin puree that was leftover from my pumpkin pie earlier in the week and roasted the squash. Turned out wonderful :)

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279 Amy November 1, 2013 at 8:01 pm

Thanks, made this tonight and it was a big hit! My five year old who is always suspicious of food that is mixed together even liked it!

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280 Laura November 7, 2013 at 4:14 pm

I don’t know what I did wrong, but this was the most fowl thing I think I’ve ever made. I took one bite and threw out an entire crockpot of food. :(

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281 Dara (Cookin' Canuck) November 7, 2013 at 7:23 pm

Hi Laura, I’m not sure what went wrong, but I’m sorry you had a bad experience. I know how frustrating that can be! There have been so many positive comments from other that have made this recipe, and I would love to help you figure out what went wrong. Just as a starting point, did you make the recipe as written?

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282 Carmela November 11, 2013 at 7:43 am

Does this soup freeze well?

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283 Dara (Cookin' Canuck) November 11, 2013 at 11:06 am

Carmela, it freezes very well. I often make a double batch so that I can stick half of it in the freezer.

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284 Jennifer November 14, 2013 at 12:10 am

Looks delish, I was wondering if you need to rinse the quiona before adding it to the stew.

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285 Fran November 18, 2013 at 5:47 pm

This stew sounded great until I got to the olives…. No t hanks :( Have you made it without the olives?

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286 Dara (Cookin' Canuck) November 19, 2013 at 3:53 pm

My husband is not an olive fan, either, but he loves the stew without them.

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287 Amy November 19, 2013 at 4:50 am

Quick question – I apologize if it’s already been asked and answered: how much is a serving size? A cup? A cup and a half? I’d really like to make this ASAP.

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288 Dara (Cookin' Canuck) November 19, 2013 at 3:52 pm

Hi Amy, I apologize – I haven’t measured out the exact serving size for this dish, but promise to do so the next time that I make it. I typically just estimate one serving size as 1/6 of the stew.

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289 Carol November 21, 2013 at 11:14 am

This was amazingly fabulous!! We ate it for supper last night and I just had some leftovers for lunch. So delish! I thought I would mention a couple small changes that I tried. I roasted my butternut squash rather than steam it because I love roasted veggies in general. I added a bit of diced celery with my onion. And I was going to use my usual Italian herb blend for the oregano and then realized I was out (yikes!) so I subbed some herbes de Provence. Sadly, I didn’t have any olives on hand but the next time I make this (and there WILL be a next time) I will be sure to have some. Thank you so much for this tasty recipe. It was a big hit here!

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290 Dara (Cookin' Canuck) November 21, 2013 at 4:09 pm

Carol, I am so glad that you enjoyed it and am glad to hear that you were able to make changes to fit your preferences and supplies. It is definitely a favorite at our house.

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291 Rose November 26, 2013 at 7:22 pm

hey – I’ve made this stew more times than I can count – I made it for every one of my friends who had new babies this summer (5? 8?) because it’s so hearty and tasty and it also freezes well!

My husband doesn’t like olives or quinoa, and it’s still good without (though I do like them in the stew). Once you get the hang of making it, it’s easy. The first time I felt like there was a lot to keep track of.

I roasted the squash too, like another reader, because I’m used to doing it that way. One trick I found was to roast it at 350 for 35 or 40 minutes, not all the way done (I think I roast my butternut squash usually for 50 minutes), so that the meat at the bell end is soft and smashable but the meat in the long end holds it’s shape for cubing and throwing in the stew.

Thank you for this recipe!

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292 Laura January 8, 2014 at 6:54 pm

I was curious about freezing. Do you follow the recipe and then just freeze it or did you find you needed to make any changes to it? Thanks!

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293 Jess December 19, 2013 at 9:14 am

Excellent recipe. We are very much enjoying this. Thanks!

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294 aristea December 23, 2013 at 4:39 pm

enjoyed making your chicken stew and butternut squash with quinoa recipe. was super easy and absolutely delicious. we thoroughly enjoyed it on this cold, rainy day in new york. thank you for sharing.

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295 Pam December 23, 2013 at 4:44 pm

Hi Dara,
I’m getting ready to make this stew tomorrow. Because I am on a very low sodium diet (heart attack 2 weeks ago) I’ve had to substitute no salt added broth and tomatoes and omit the olives. I’m trying to redo the nutritional analysis but without the serving size it is impossible. 1/6 of the pot doesn’t do it. How did you come up with your nutrition analysis if you don’t know what a serving size is? Any ideas for me? If you use bowls, how big are your bowls that you use? One cup? Two cups? What about your dutch oven? How big is that and does the stew fill it up totally or maybe 3/4 full? Any help you can give me with this would be greatly appreciated as I’d really like to make and eat this tomorrow. Can’t wait!!

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296 elembee123 January 9, 2014 at 8:57 pm

This is our favorite recipe, hands down! It is at the front of our Favorites binder and when I make it, I use a 16 qt stockpot which ends up filled to the brim. This allows for freezing the excess to have later.

As I have never made it as written (quantity-wise) I am also adding my voice to the chorus of some estimate of how much a serving is. (*sigh* I’m also trying to track my calories a bit better.) If you make your recipe as is, how much total does it make? Based on that, I could divide it by 6 servings and get some sort of an approximation as to serving size.

Or, I guess I COULD make it as written…but…but…but! What would I stash in the freezer?! :)

For what it’s worth, I have also made modifications over the years – it’s a very versitile recipe! We omit the olives, I sometimes use turkey instead of chicken, I double the quinoa amount using 1/2 white and 1/2 red just for the looks alone, and I use WAY more broth as I’ve found that quinoa is very thirsty and we like ours a bit more soupy. Oh, and I ALWAYS forget to add in the parsley at the end.

And still, it is the most requested recipe in our family, no matter how it’s fixed!

Two thumbs, WAY up! :)

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297 kelly January 10, 2014 at 5:06 pm

I made this tonight my 2 sons and I. I had ground chicken on hand so that is what we used I also did not have any olives. I added a few handfulls of spinach at the end. Thank you for this recipe. I typed in paleo butternut squash and quinoa into google and got this. I had things on hand and had no ideas.

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298 johanna January 12, 2014 at 1:07 pm

could you use this in your crock pot?

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299 Beth January 13, 2014 at 2:36 am

Made this soup tonight, it was fantastic! Might double the recipe next time so I can have more leftovers. Thanks for the great recipe!

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300 Kathy January 18, 2014 at 11:06 am

Dara, I have used many of your wonderful recipes. All of them have been great. However, THIS one is unbelievably wonderful!!! At first, I thought that all those olives would make it too salty, so I decided to put one third into the stew and serve the others on the side for people to add in. After tasting the stew, we understood. The olives beautifully balance the natural sweetness of the butternut squash. Everyone immediately tossed the remaining olives into their stew. Delicious!! Thank you!

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301 Katie January 29, 2014 at 5:07 pm

Oh my goodness, this was amazing!!! We all loved it and can’t wait for tomorrow to eat the leftovers. THANK YOU!

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302 Beth February 4, 2014 at 10:24 am

Fantastic! I added a 16 ounce bag of spinach I took out to make a salad and thought – why not? Even better the next day.

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303 Kathy February 5, 2014 at 12:10 pm

Dara, my friend gave me a copy of this recipe, which led me to your website. I made this stew exactly as written and it was amazing! My 8 year old daughter loved it too! She has always liked healthy food and I am so lucky. What a wonderful healthy stew for the family. Thank you and keep up the good work. I look forward to making many of your recipes.

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304 Christen February 17, 2014 at 2:47 pm

I love this so much I’m about make it for the third time. You are totally entitled to a pat on the back for this recipe, I think it will become one of my staple fall & winter recipes for life!

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305 Dara (Cookin' Canuck) February 18, 2014 at 6:46 am

That makes me so happy to hear, Christen!

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306 JudyL February 19, 2014 at 9:32 pm

Just found this on pinterest & it looks delicious, Can’t wait to see if my family will eat it. I’m wondering though, I hate to waste time & always try to find an easier way to do things – so, why can’t you steam the butternut at the same time you cook the chicken? Put it all in the pan & pull the butternut out when it’s time – I think that would work ok, don’t you?

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307 Dara (Cookin' Canuck) February 20, 2014 at 10:05 am

Hi Judy, this recipe is pretty forgiving. I don’t see any reason why you couldn’t do that. I think it will turn out perfect and save you a saucepan!

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308 Therese March 5, 2014 at 6:58 am

Love the ingredient list for this stew. Has anyone ever tried it in a crockpot?

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309 Christina March 9, 2014 at 9:52 am

Thanks for recipe. This is the second time I have made the dish. I made a couple of substitutions based on what I had in the pantry. I used 3 big sweet potatoes, added 2 hand fulls of fresh kale and I had this monster bag of left over chicken wings from the Super Bowl that were just taking up space in the freezer. I boiled them and then peeled off the skin to extract the meat. I little labor intensive but worth it.

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310 M Gilies June 27, 2014 at 7:49 pm

For the time and effort we both thought this dish was very bland. There was more flavour in the Chiabata bun that we served with the stew.

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311 Dara June 28, 2014 at 9:29 am

I’m sorry to hear that you didn’t enjoy this. This is one of my family’s favorite dishes and, as you can read in the many comments above, it is a favorite of many of my readers as well. Did you follow the recipe as written or make some changes?

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312 Kayla August 11, 2014 at 8:38 pm

So easy to make and so tasty! Thanks for a great healthy recipe :)

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