Butternut squash stew

squash stew

Since Jack Frost isn’t quite ready to go yet we figured that you are needing some more healthy comfort food recipes.

This is an easy stew that is wonderful on a cool day.  It makes 4 servings. With prep you will need about 40 minutes to get this on the table (about 10-15 of that being active on your part).

You will need:

  • 1 Tbsp vegetable oil
  • 2 chicken breasts, cut into 1 inch chunks
  • 3 Tbsp four (I used arrowroot and sorghum to keep it gluten free)
  • 1 large onion, cut into 1/2 inch chunks
  • 4 cloves of garlic, slivered
  • 1 large butternut squash, peeled and cut into 1 inch chunks squash stew 2
  • 2 cups canned tomatoes
  • 1 cup chicken broth
  • 1/2 cup apple juice
  • 2 Tbsp tomato paste
  • 1/2 tsp each dried sage and salt
  • 1/4 tsp pepper
  • 2-4 cups of baby spinach (or other green leafy veggie of choice)
  1. In a large deep fry pan, heat 1.5 tsp of the oil over moderate heat.  Dredge the chicken in the flour (tossing it in a baggie works).  Brown the chicken in batches until both sides are golden.  Set chicken aside.
  2. Add the onion and garlic to the pan and saute for 7 minutes or until the onion is soft.  Add the squash, stirring to coat.  Add the tomatoes, broth, apple juice, tomato paste, sage, salt, and pepper, and bring to a boil.  Reduce to a simmer, cover and cook for seven minutes.
  3. Return the chicken to the pan, bring to a simmer, cover, and cook for 10 minutes or until the squash is tender.
  4. Toss in the spinach at the end so that it can wilt or you can put the spinach in the bottom of the bowl to wilt when you serve.