Fall Chicken Stew with Quinoa (Print Version)

# Ingredients:

→ Fresh Produce

01 - 3 cups butternut squash (about 1.5 pounds), peeled and cut into ½-inch pieces
02 - 1 medium yellow onion, finely chopped
03 - 4 cloves garlic, minced
04 - 1 cup chopped kale (optional, but adds nice color and nutrients)
05 - ¼ cup fresh flat-leaf parsley, minced
06 - 1 orange for zesting

→ Pantry Essentials

07 - 3½ cups low-sodium chicken broth
08 - 1 tablespoon olive oil, plus extra for roasting squash
09 - 1 can (14 oz) petite diced tomatoes
10 - ⅔ cup uncooked quinoa or Trader Joe's Harvest Grains Blend

→ Seasonings & Spices

11 - 1 teaspoon kosher salt
12 - 1½ teaspoons dried oregano
13 - ½ teaspoon ground cumin
14 - ¼ teaspoon nutmeg
15 - Fresh ground black pepper to taste

→ Protein

16 - 1½ pounds rotisserie chicken, chopped into bite-sized pieces

# Instructions:

01 - Toss butternut squash chunks with a drizzle of olive oil, salt and pepper. Spread on a baking sheet and roast at 400°F for 15 minutes. Take half out and set aside. Let the rest cook another 15 minutes until super tender, then mash it up - this will help thicken our stew.
02 - Get your dutch oven nice and warm over medium heat with the olive oil. Toss in those chopped onions and let them cook until they're soft and starting to turn clear, about 8-10 minutes.
03 - Now's the time for all those wonderful seasonings - throw in the salt, minced garlic, oregano, cumin, and nutmeg. Give everything a good stir and let it cook for just a minute to wake up those spices.
04 - Add your tomatoes, both the roasted squash pieces and the mashed squash. Stir it all together, then pour in the chicken broth, quinoa, and kale if you're using it. Let it come to a gentle simmer, pop the lid on, and cook until the quinoa is done (it'll turn translucent), about 15 minutes.
05 - Stir in your chicken pieces and that lovely orange zest. Let everything simmer uncovered for about 5 minutes just to heat through. Season with pepper to taste, toss in the fresh parsley, and you're ready to serve!

# Notes:

01 - This stew keeps well in the fridge for up to 4 days - the flavors actually get better!
02 - Feel free to swap the butternut squash with other winter squash varieties like acorn or kabocha
03 - The orange zest might seem unusual, but it adds an amazing brightness to the stew

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