Superb Squash!!

I love fall for many reasons. Dressing in layers makes me feel thinner, watching the leaves change colors, getting ready for the holidays, and squash is bountiful and cheap!

I love making new and exciting recipes using all kinds of squash. For the next few days I will be posting great Squash Recipes.

Tonight I am having Chicken with Acorn Squash Stew. It is starting to get chilly here in the evenings and we have a ton of Acorn squash so I am tweaking a recipe I found to suit what my family likes.

Here it is:

Creamy Chicken & Acorn Squash Stew
Serves 6

2 teaspoons olive oil
4 chicken breasts (boneless skinless) cubed

1 tsp salt
1 tsp pepper
1 1/3 cups chopped onion
3 garlic cloves, minced
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 tsp nutmeg
4 cups acorn squash diced & peeled
2 cups cubed & peeled potatoes
1 cup canned low-salt chicken broth (you can use vegetable stock too)
1 cup evaporated milk (I use fat free)
1 (14 1/2- to 16-ounce) can diced tomatoes with liquid
1 cup chopped carrots
1 cup chopped celery
2 tablespoons parsley (or for extra kick add fresh cilantro)

Heat 1 teaspoon oil in large pan. Season with salt and pepper the brown diced chicken and transfer to a plate.

Heat remaining 1 teaspoon oil in same pot over medium-high heat. Add onion, carrots, celery and garlic; sauté until golden, about 5 minutes. Add curry powder, cumin, and cinnamon; & nutmeg stir 1 minute. Return chicken to pot.

Add squash, potatoes, broth and tomatoes. Cover and simmer 15 minutes.

Uncover and simmer until chicken and potatoes are cooked through and liquid is almost absorbed, about 8 minutes. Sprinkle with parsley and serve immediately.


I'll let you know how it turns out!!