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Stovetop Butternut Squash and Chicken Stew with Quinoa

Stovetop Butternut Squash and Chicken Stew with Quinoa


"This all-in-one-pan fall stew is made with chicken, sausage, butternut squash and apples. Serve with warm biscuits or bread."
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1 h 5 m servings 353 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 4
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My husband, who is not a fan of quinoa, liked this very much. I would probably add more apple and herbs next time, it's a definite keeper.

Definitely has potential! It took way more prep time for me, also more salt, pepper, and Gara Masala. The apples disappeared and I didn't taste them much, so maybe I will try more and larger chu...

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 disappea...

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