Chicken and butternut squash casserole with 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, 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.
Ingredients
This dish is made without any stock yet is rich and full of flavour. This is thanks to the combination of sweet spices, butternut squash, tangy tomatoes and the chicken. This chicken stew with butternut squash 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!
Step-by-step recipe instructions
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.
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.
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.
Top tip
It's a good idea to remove the chicken from the pot at the end of cooking, separate the meat from the bone, then pop the chicken back into the pot.
Substitutions
- Chicken: I used chicken leg quarters but you can use chicken thighs (skinless) if preferred.
- Beans: Use any bean variety.
Top tips for chicken and butternut squash recipe
- 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
This chicken and butternut squash casserole is not just simple to make but also versatile. Serve it with potatoes, rice, quinoa, couscous, bulgur wheat or crusty bread.
You might also like
- Sausage and Bean Casserole with Spinach
- Sauerkraut Casserole with Chicken
- Authentic Polish Bigos Stew Recipe
- Chicken Potato Winter Stew
Check out also this collection of 13 healthy, easy one pot chicken recipes.
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! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!
Chicken and Butternut Squash Casserole
Ingredients
- 500 g butternut squash peeled, cubed
- 4 chicken leg quarters or thighs skinless
- 400 g canned black beans drained
- 400 g canned chopped tomatoes
- 1 onion finely chopped
- 3 garlic cloves finely chopped
- 3 sun-dried tomatoes dried or in oil, chopped
- 1½ tsp hot or mild/smoked paprika
- 1 tsp cumin powder
- ½ tsp ground allspice and nutmeg each
- ⅔ tbsp coarse sea salt a little less than 1
- 1 bay leaf
- 4 tbsp white wine
- 3 tbsp 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, butternut squash 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
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking.
I don't see anywhere in the instructions where the butternut is added?
Sorry about that, it was in the post but not in the instructions at the bottom. Corrected it now.
Oh, I never really know what to do with black beans (yet I always have some in the cupboard!), so that would be the ideal recipe to use them up: it looks absolutely perfect on a cold evening, Monika. I can picture myself eating it with freshly made bread slathered in butter 🙂 Thanks for joining in with #FreeFromFridays.
Thank you Mel, black beans are actually one of my favourite type of beans, they aren't starchy tasting like some white beans varieties can be, and they just look great in dishes!
I have just been given two butternuts so this is perfect timing!
Then you can make a huge batch:)
Looks delicious Monkia I've been looking for more butternut squash recipes. I love butternut squash but my kids aren't fan of the "orange mushy stuff" as my 5 year old calls it. I hoping to find a dish with flavors they love so they get over their dislike. Your soup sounds perfect!
Thank you! My kids aren't too keen on it either, but with this dish they didn't even notice it!
Hi, I was looking for some inspiration of how to use butternut squash and this recipe is perfect #freefromfridays
Thank you, thanks for stopping by!
I love a good stew recipe and this one sounds so perfect to me. I love that this recipe includes chicken and and butternut squash - two of my favorites. Happy Fiesta Friday, Monika. Thanks for sharing!
Thanks Jhuls, glad you like it:)
My daughter is a huge fan of anything with black beans! This is a great recipe to try out! Thank you for sharing this healthy and hearty dish! Happy Fiesta Friday!
Thanks! I am also a great fan of anything with black beans:)
Could this be made in a crock pot?
I am sure it could be though I've never used one so can't advise what temperature and how long.
Oh wow - this recipe is so up my street I am quite surprised I haven't made it yet!! This is just the sort of food I love - delicious flavours, quick and easy prep then let the oven do all the work while I sit back and relax (In my dreams!!!) Eb x
Thank you! You haven't made this recipe but you've made lots of other fabulous one-pot dishes!
I can almost smell this stew Monika with all the fragrant spices you've used. 🙂 Really beautiful flavours in such a wholesome, comforting fare. Sounds and looks delicious!
This looks delicious! It's definitely my kind of meal and I'd love to gobble it up to warm myself up after being out at bonfire night. Well, I wish I was going out to see the fireworks but last year both kids found it too noisy and so they don't want to go this year. We're just going to look out of the windows instead!
Thanks Corina! Fireworks can get a little noisy, I hope you do get to enjoy them from a distance:)
This looks absolutely delicious, Monika! We're having a Monika round for Bonfire Night and I have already promised her German kapusta but that doesn't mean I won't be bookmarking this! I love black beans and can't wait to try it out!
Happy FF!
Thank you! German kapusta sounds very appealing:)