This chicken, butternut squash and black bean stew is hearty and delicious – the perfect easy meal on a cold winter night!
So it’s October and I want to eat all the orange foods. Butternut squash is my favourite at the moment, and I’m trying to find ways to fit it in to every meal.
This stew is the perfect dinner for a cold night. It does take a little while to cook, but there’s not too much effort involved and it goes very well with all your favourite cold weather comfort carbs to soak up the delicious sauce. I love it the most with buttery mashed potatoes and some steamed broccoli on the side.
I used chicken thighs, which stay nice and juicy, but you could also use chicken breast if you’re not a fan. I’d suggest cooking the breasts whole in the sauce then taking them out and shredding the meat with a fork when you add the black beans.
And I kept it super simple with the herbs in order to keep the tasty butternut squash the star flavour, but a little pinch of chilli flakes when serving does add a nice hint of spice.
I hope you enjoy this easy and tasty Chicken, Butternut Squash and Black Bean stew. Please do let me know what you think of the recipe!
Chicken, Butternut Squash and Black Bean Stew
- Large casserole dish with a lid – about 3-4 litres
- 600 grams chicken thighs boneless, skin removed and cut into bite-sized pieces
- 1 butternut squash peeled and chopped
- 400 grams carrots peeled and chopped
- 1 white onion finely diced
- 2 cloves garlic finely diced
- 600 ml chicken stock
- 1 can of black beans drained and rinsed
- 2 bay leaves
- ¼ tsp dried thyme
- 1 tbsp tomato puree
- 1 tbsp olive oil
- salt & pepper to taste
- Fresh chopped parsley to garnish optional
- Heat the oil in a large casserole dish with a lid, and brown the chicken – you don't need to fully cook it through at this point.
- Add the onions to the pan and cook, stirring frequently, until they start to soften – about 3-4 minutes.
- Add the garlic, carrots, squash, thyme and bay and stir well before you add the tomato puree and pour over the stock.
- Stir well, then bring to the boil.
- Put the lid on the pot then turn the heat to low and allow to simmer for 45 minutes or until the vegetables are tender. Take off the lid and give it a stir once or twice while simmering to make sure nothing sticks to the bottom of the pot.
- Add the beans and stir well then leave to simmer with the lid off for a further 15 minutes.
- Season with salt and pepper to taste, garnish with some fresh parsley (and some optional chilli flakes if you like a little spice). Serve with your choice of rice, mashed potato or crusty bread to mop up the sauce.
- This will keep well in the fridge for 2 days.