Roasted Squash and Chicken Stew

It’s October? Hello comfort food season! If you want a big old bowl of stew to start off the cold months ahead then this recipe is for you. Squash, chicken, apples, and tomatoes in one yummy roasted mixture.

I came up with this recipe years ago and decided to make it again a few days ago. It’s quick, easy and I had all the ingredients in my house. In other words, the perfect recipe for a new mother of two.

What you’ll need:
2 butternut squash
3-4 tomatoes
1 large onion (or 2 small ones)
2 apples
2 tablespoons olive oil
3 tablespoons brown sugar
2 tablespoons maple syrup
1/2 teaspoon dried savory
1/2 teaspoon dried marjoram
1/4 teaspoon cinnamon
2 teaspoons balsamic vinegar
Salt and pepper to taste
1 prepared rotisserie chicken

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Preheat the oven to 400 degrees. Then peel and chop the butternut squash. (Don’t you hate that nasty film that the squash leaves on your hands? Ugh. Let me know if you know the secret to getting rid of it.)
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Chop up the tomatoes, the onions, and the apples. Throw all the veggies and the apples together in a giant bowl.
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Add the savory and marjoram. If you don’t have these spices, go ahead and substitute – thyme and basil work well too.
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Then toss in the cinnamon and brown sugar.
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Drizzle in the olive oil.
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Add a splash of balsamic vinegar.
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And a little maple syrup for sweetness.
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Mix everything together and spread it out on a baking sheet.
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Roast for about 40 minutes until it’s all soft and browned.
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While the veggies are roasting in the oven, pull apart the rotisserie chicken into bite size pieces. (This recipe would also be great for turkey leftovers. Hint, hint…keep this in mind for Thanksgiving.)
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When the veggie mixture is out of the oven, toss the chicken into the mix.
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The juices from the tomatoes and squash make the dish very stew-like. Serve it up in bowls and enjoy with a nice seasonal beer.
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Doesn’t this just scream fall to you?
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I’ll take a bowl or two.
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Warm and delicious. Perfect for October. You’re welcome.
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