Spicy Chicken and Butternut Squash Stew

butternut squash

What you Need :


  • 1 tablespoon extra virgin olive oil
  • 4 ounces (2 links) spicy chicken sausage, diced
  • ½ Spanish onion, finely chopped
  • 3 cloves garlic, minced
  • 2½ teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 1 pinch cayenne pepper (optional)
  • 1 cup canned diced tomatoes (I like to use fire roasted tomatoes when possible for extra smokiness.)
  • 3 cups cubed butternut squash (go for ½-inch cubes)
  • ½ bunch kale, center ribs removed, chopped (about 2 cups)
  • 1 pound boneless, skinless chicken thighs
  • 4 cups low-sodium chicken stock
  • Salt

How to Make It :

  1. Heat 1 tablespoon olive oil in a Dutch oven or large saucepan over medium-high heat. When hot add the chicken sausage and cook for about 5 minutes until lightly browned.
  2. Add the onion and garlic to the sausage and sauté for 2-3 minutes until the onions are translucent and the garlic is fragrant. Add the smoked paprika, oregano, cumin, ground cinnamon and cayenne (if using) and cook, stirring constantly, for 1 minute.
  3. Add the tomatoes, butternut squash kale, chicken thighs, and chicken stock to the saucepan. Bring to a boil, then reduce the heat until the liquid is just simmering. Cover and cook for 25 minutes.
  4. After 25 minutes, carefully remove the chicken thighs from the saucepan to a plate or cutting board. Using two forks, shred the meat into small pieces.
  5. Scoop about 1 cup of butternut squash from the pot and mash it with a fork. (Don’t panic if there’s some tomatoes and kale in the mash, it’s all going back in the pot anyway. Duh.)
  6. Return the shredded chicken and mashed squash to the saucepan and simmer, uncovered for another 10 minutes. Taste and season with salt if needed.
  7. Ladle stew into bowls, top with sharp cheddar and sour creame and serve hot.

Recipe adapted from: domesticate-me.com 

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