Stovetop Butternut Squash and Chicken Stew with Quinoa

Stovetop Butternut Squash and Chicken Stew with Quinoa

Kalypso 0

"This all-in-one-pan fall stew is made with chicken, sausage, butternut squash and apples. Serve with warm biscuits or bread."

Ingredients 1 h 5 m {{adjustedServings}} servings 353 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 353 kcal
  • 18%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 36.5g
  • 12%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 747 mg
  • 30%

Based on a 2,000 calorie diet

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  1. Season chicken tenderloins with salt and black pepper; pat into flour in a shallow bowl until lightly coated. Heat olive oil in a skillet over medium-high heat. Cook tenderloins, until browned, turning once, about 5 minutes per side. Remove from pan and set aside.
  2. Reduce heat to medium-low; add garlic, onion, red bell pepper, and apple chicken sausage. Cook and stir until garlic and onion are fragrant and sausage is slightly browned, about 2 minutes. Pour in 1/2 cup chicken stock to deglaze the pan, scraping up browned bits. Add tarragon, sage, and garam masala; simmer for 2 more minutes.
  3. Slice the chicken tenderloins into 1-inch pieces. Add chicken, remaining chicken stock, butternut squash, carrots, celery, and apple to pan; cover and bring to a boil. When stock is boiling, push ingredients to the edge of the skillet and add quinoa to the center of the pan. Cover and simmer over low heat until vegetables are soft and quinoa is cooked, about 20 minutes.
  4. Mix in butter; stir the stew until slightly thickened, 3 to 5 minutes. Adjust seasoning to taste.
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Reviews 2

  1. 2 Ratings


Titis recipe did take more timed or me to prep and cook. The flavor was very good and it was a complete warm meal on a cold winter night.


I just cut my chicken into pieces from the get go. I found that when the 20 minutes was up, there was still far too much liquid left so I cooked quite a bit off. The apple had totally disappeared in the dish; I think it disintegrated during the 20 minutes. I really had to adjust the seasonings. It needed more salt, pepper, garam masala. I think this was a nice way to use up both the leftover squash I had in the fridge and the apple sausage links that I had in the freezer.