Harvest Stew
Warm and flavorful stew with tender chicken, nutty barley, roasted acorn squash, and creamy white pumpkin. This comforting dish is perfect for chilly autumn nights, combining the earthiness of squash with a hearty protein. Each spoonful is a celebration of fall flavors.
ingredients
- 1 acorn squash, seeded and cut into chunks
- 1 small white pumpkin, peeled and diced
- 2 chicken breasts, boneless and skinless, cut into bite-sized pieces
- 1 cup pearl barley
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Toss the acorn squash chunks with olive oil, salt, and pepper. Roast them on a baking sheet for 25-30 minutes or until tender and lightly browned.
- 3.
In a large pot, heat olive oil over medium heat. Add the chicken and cook until browned. Remove from the pot and set aside.
- 4.
In the same pot, sauté the onion and garlic until softened and fragrant.
- 5.
Add the diced white pumpkin, roasted acorn squash, and pearl barley to the pot. Stir in dried thyme and paprika, then pour in the chicken broth.
- 6.
Bring the stew to a boil, then reduce heat to low. Cover and simmer for about 40 minutes or until the barley is tender.
- 7.
Return the cooked chicken to the pot. Season with salt and pepper to taste.
- 8.
Simmer for an additional 10 minutes to let the flavors meld together.
- 9.
Serve the harvest stew hot, garnished with fresh herbs, if desired.
