Short description

A comforting and hearty stew that combines tender butternut squash, chicken, black beans, and aromatic spices in a rich tomato base—perfect for a satisfying weeknight meal or cozy dinner.

Chicken and Butternut Squash Casserole

Why You’ll Love This Recipe

Balanced warmth: Earthy butternut squash and black beans mingle with fragrant spices for depth of flavor.
Nutritious and protein-packed: Lean chicken paired with beans and vegetables makes this a well-rounded, filling dish.
One-pot simplicity: Minimal cleanup—everything simmers together for effortless comfort food.
Customizable heat: Adjust paprika to hot or mild according to your preference.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1.1 pounds (500 g) butternut squash, peeled and cubed
2 chicken leg quarters or 4 skinless thighs
1 (14.11 oz / 400 g) can black beans, drained
1 (14.11 oz / 400 g) can chopped tomatoes
1 onion, finely chopped
3 garlic cloves, finely chopped
3 sun‑dried tomatoes (dried or in oil), chopped
1½ teaspoons hot or mild/smoked paprika
1 teaspoon cumin powder
½ teaspoon ground allspice
½ teaspoon ground nutmeg
⅔ tablespoon coarse sea salt
1 bay leaf
3 tablespoons olive oil

Directions

Prep and brown chicken: Heat olive oil in a large heavy-bottomed pot over medium-high heat. Season chicken pieces lightly with salt and brown on all sides until golden. Remove and set aside.
Sauté aromatics: In the same pot, reduce heat to medium. Add chopped onion and garlic, stirring until softened and aromatic, about 3–4 minutes. Add chopped sun-dried tomatoes and cook for another 1 minute.
Spice it in: Stir in paprika, cumin, allspice, and nutmeg until fragrant, about 30 seconds.
Combine main ingredients: Return chicken to pot. Add cubed butternut squash, chopped tomatoes (with their juices), drained black beans, bay leaf, and extra salt if needed.
Simmer: Bring mixture to a gentle boil, then reduce heat to low. Cover and simmer for 35–45 minutes, or until chicken is cooked through and squash is tender.
Adjust and serve: Taste and season with extra salt or spices as needed. Discard the bay leaf. Serve the stew warm.

Servings and timing

Servings: 4 generous portions
Prep time: ~15 minutes (including peeling and chopping squash)
Cook time: ~45 minutes
Total time: ~1 hour

Variations

Veggie-forward option: Use vegetable broth and omit chicken—add extra beans or roasted chickpeas for protein.
Spicy kick: Add a diced jalapeño or a dash of cayenne along with the spices.
Creamier texture: Stir in a splash of coconut milk or heavy cream at the end for a smooth finish.
Different beans: Swap black beans for kidney beans or cannellini for a new twist.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days.
Reheating: Warm gently on the stovetop or in the microwave—add a splash of broth or water if needed to loosen up the stew.
Freezing: This stew freezes well. Cool completely, then freeze in freezer-safe containers for up to 2 months. Thaw in the fridge overnight or warm directly from frozen over low heat.

FAQs

1. Can I use chicken breasts instead of leg quarters or thighs?

Yes—just adjust cooking time, as breasts may cook faster. Simmer until internal temperature reaches 165 °F (74 °C).

2. Can I make this vegetarian or vegan?

Absolutely—even without the chicken, it’s hearty. Replace with extra beans or roasted vegetables and use vegetable broth to keep it vegan.

3. My stew is too thin—how can I thicken it?

Mash some of the cooked squash into the broth or stir in a slurry of cornstarch and water to thicken the consistency.

4. Is it possible to use fresh tomatoes instead of canned?

Yes—use about 3–4 medium tomatoes, diced. You may need to add a little tomato paste for richness and thickness.

5. Can I prep this ahead of time?

Yes—you can brown the chicken and prep vegetables ahead. Just assemble and simmer when ready to serve.

6. Can I add greens like spinach or kale?

Sure—stir in a couple of handfuls of spinach or chopped kale during the last 5–10 minutes of cooking so they wilt but stay vibrant.

7. How flavorful is the allspice and nutmeg? Will they overpower?

No—they add gentle warmth and complexity without dominating when balanced with the other spices. Stick to the recommended amount for best flavor.

8. Can I cook this in a slow cooker?

Yes—brown chicken first, then transfer everything to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours until squash and chicken are tender.

9. What sides pair well with this stew?

Serve with crusty bread, rice, quinoa, or even creamy mashed potatoes to soak up the flavorful broth.

Conclusion

This Butternut Squash & Black Bean Chicken Stew is a flavorful and comforting one-pot meal that blends autumnal sweetness with hearty protein and warming spices. Loaded with texture and flavor, it’s perfect for cozy dinners, leftovers, meal prep, or simply satisfying family meals—easy, delicious, and deeply nourishing.

Chef MARTHA