Chicken, Beans and Butternut Squash Casserole

Chicken and butternut squash casserole with black beans is a simple, frugal and healthy dinner idea, perfect to share with family or friends.  Make a big batch and enjoy the next day too!

This simple, nourishing chicken and butternut squash casserole with black beans is a one-pot family friendly delicious dinner idea and the perfect Bonfire Night dish.  When it comes to feeding a crowd (especially when it’s cold outside) casseroles are the most practical dishes. They are warming, delicious and require very little work.  A bowl of this nourishing chicken stew served with some crusty bread will go down a treat after an evening of fireworks!

Another great thing about this butternut squash chicken recipe is that it is very cheap to make.  Meat is usually the most expensive ingredient in a dish.  But in this recipe I used chicken leg quarters (use thighs if you prefer), which are very cheap and ideal in a dish that is slow cooked.  They get super tender and juicy and simply fall off the bone after 2 hours in the oven.

This dish is made without any stock (most of my recipes are), yet is rich and full of flavour.  This is thanks to the combination of sweet spices, butternut squash, tangy tomatoes and the chicken.  This butternut squash and chicken recipe is gluten and dairy free and you don’t need to thicken the sauce.  There is no need to add any water either.  Don’t worry if there is not much liquid in the stew to start with.  There’ll be plenty after 1.5 hours in the oven!

If you are a fan of chicken casseroles you might also like sauerkraut casserole with chicken.  Check out also this collection of 13 healthy, easy one pot chicken recipes!

Equipment you’ll need

• Kitchen scale and measuring spoon
• Deep casserole/stew dish with lid (4l), ideally one that’s suitable for all heat sources
• Cutting board, knife and large spoon

How to make chicken and butternut squash stew: step-by-step

As with most one-pot dishes, the method is quite straightforward and simply involves gradually adding the ingredients into the pot.  There is absolutely nothing tricky about this recipe.

1.Start by heating up the oil and adding the onion, garlic and bay leaf.  Cook gently until the onion has softened.

1

2. Move the mixture to the sides and add the chicken pieces. Cook the chicken for about 2 minutes on each side. Pour in the wine and cook for another 3 minutes or so.

2

3. Add the beans, cubed butternut squash, tomatoes and sun dried tomatoes, seasoning and spices.  Give a gentle stir, cover and place in the middle of a preheated oven (180 C).  Bake for 1.5 hours.  Halfway through give another stir.

3

It’s a good idea to remove the chicken from the pot, once cooked, separate the meat from the bone, then pop the chicken back into the pot.

Top tips

• I do not recommend using chicken breast in this recipe as it will get tough after 1.5 in the oven. Dark meat is best.
• You can cook the entire recipe in the same dish (if it’s suitable for all heat sources). Alternatively use a large pan to start with and then transfer the mixture into an oven proof dish.
• Once the dish is cooked I strongly recommend taking the chicken out, separating the meat from the bone and then putting the meat chunks back in the pot and mixing with the vegetables.
• Spices: play around with the spices to create the flavour you want.  You could add chilli flakes for more heat or omit some of the spices if you prefer.
• Serve with fresh herbs such as parsley, chives or cilantro.
• Storing: once cooled, this stew can be refrigerated for up to 4 days.
• Freezing: freeze in batches in airtight containers for up to 3 months.

Serving suggestions for chicken, beans and squash recipe

Chicken butternut squash stew is not just simple to make but also versatile.  Serve it with potatoes, rice, quinoa, couscous, bulgur wheat or crusty bread.

KEEP IN TOUCH!

How has you butternut squash chicken stew turned out?  Let me know in the comments below, thanks!

Follow me on Facebook, Instagram and Twitter for regular recipe updates!

Chicken, Bean and Butternut Squash Casserole

Chicken and butternut squash casserole with black beans is a simple, frugal and healthy dinner idea, perfect to share with family or friends - make a big batch and enjoy the next day too!

0 from 0 votes

Print Pin Rate

Course: Dinner, Main

Cuisine: International

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Servings: 6 people

Author: Monika Dabrowski

Ingredients

• 500 g butternut squash peeled, cubed
• 4 chicken leg quarters or thighs skinless
• 1 x400g tin black beans drained
• 1 x400g tin chopped tomatoes
• 1 onion finely chopped
• 3 garlic cloves finely chopped
• 3 sun-dried tomatoes dried or in oil, chopped
• 1.5 tsp hot or mild/smoked paprika
• 1 tsp cumin powder
• ½ tsp each ground allspice and nutmeg
• 2/3 tbsp coarse sea salt a little less than 1
• 1 bay leaf
• 5 tablespoons white wine
• 4 tablespoons olive oil

Instructions

• Preheat the oven to 350F / 180C /gas mark 4. You will need a min. 4l casserole dish with a lid (alternatively use tin foil).
• Heat up the oil, add the bay leaf, garlic and onion, stir and fry until tender for 2-3 minutes stirring often (you can do this in your casserole dish if it's suitable for all heat sources). Move the onion mixture to the side and place the chicken pieces at the bottom of the dish. Cook for 2 minutes on each side. Pour in the wine and continue cooking for a couple more minutes.
• Add the spices and seasoning along with the tomatoes, sun dried tomatoes and beans. Stir gently, cover and pop in the oven for 1.5 hours. Stir halfway through. When the dish is done take the chicken out, separate the meat from the bones and put the meat back into the stew.

Notes

• I do not recommend using chicken breast in this recipe as it will get tough after 1.5 in the oven. Dark meat is best.
• You can cook the entire recipe in the same dish (if it's suitable for all heat sources). Alternatively use a large pan to start with and then transfer the mixture into an oven proof dish.
•  
• Once the dish is cooked I strongly recommend taking the chicken out, separating the meat from the bone and then putting the meat chunks back in the pot and mixing with the vegetables. 
• Spices: play around with the spices to create the flavour you want.  You could add chilli flakes for more heat or omit some of the spices if you prefer.
• Serve with fresh herbs such as parsley, chives or cilantro.
• Storing: once cooled, this stew can be refrigerated for up to 4 days. 
• Freezing: freeze in batches in airtight containers for up to 3 months.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!