A Taste of Fall: Butternut Squash Spinach Chicken Stew


When September rolls around it is officially Fall, right? OK, so what if it’s 90 degrees outside and you need sunscreen still? Obviously it’s time to get pumpkin spice iced coffees & start loading up on squash recipes!

Embracing the Season’s Bounty: Fall Flavors and Nutrient-Rich Delights

As the days grow shorter and a crisp chill graces the air, there’s an unmistakable sense of transition in the world around us. Autumn, with its breathtaking foliage and cozy sweater weather, ushers in a season of warmth, comfort, and culinary exploration. It’s a time when we find ourselves yearning for recipes that not only celebrate the vibrant hues of fall but also provide nourishment and comfort. It’s with this in mind that I share a winning family-friendly recipe: starting with our Chicken Stew with Butternut Squash and Spinach.

Health Benefits of Autumn-Inspired Stews

As we shift our focus toward fall, there’s no better way to nourish our bodies than with nutrient-dense, homemade stews. This Chicken Stew with Butternut Squash and Spinach is a prime example of a dish that’s as good for you as it is comforting. Butternut squash, a quintessential fall ingredient, packs a powerful punch of vitamins, including A and C, which are essential for supporting the immune system and maintaining healthy skin. Meanwhile, the addition of spinach brings a burst of iron, fiber, and antioxidants to the table, ensuring your body stays energized and fortified throughout the season.

Family-Friendly and Nutrient-Dense

What sets this Chicken Stew apart is its ability to cater to the whole family. In the midst of busy autumn schedules, gathering around the table for a warm and hearty meal can be a cherished tradition. This stew is a win-win for both parents and kids. Little ones will adore the comforting flavors, while parents can relish in the knowledge that they’re serving up a meal that’s brimming with nutrients. It’s a culinary creation that not only warms the body but also nourishes the soul, making it the perfect centerpiece for family dinners as we celebrate the changing of the seasons.

So, let’s embrace the crisp, colorful beauty of fall, and make a commitment to savor the healthful, wholesome goodness it offers. Our Chicken Stew with Butternut Squash and Spinach is a delightful starting point on this seasonal culinary adventure, and we can’t wait to share the recipe with you. Get ready to fill your home with the aroma of simmering stews, and let the flavors of autumn warm your heart and soul.

Effortless Fall Cooking: Instant Pot Magic

Amidst the hustle and bustle of the fall season, we understand the need for quick, wholesome meals that can be on the table in a flash. That’s where the magic of the Instant Pot comes into play with our Chicken Stew with Butternut Squash and Spinach. This modern kitchen marvel is a time-saving hero, allowing you to create a delicious and nutritious stew in record time. In a matter of minutes, you can have a steaming bowl of autumn-inspired comfort ready to enjoy with your loved ones.

The Instant Pot’s ability to expedite the cooking process doesn’t mean you have to compromise on flavor or quality. In fact, it enhances them. By locking in all the rich, savory goodness of the ingredients, this Chicken Stew boasts flavors that taste like they’ve been simmering for hours. So, whether you’re a busy parent trying to juggle it all or simply looking for a quick and satisfying meal on a chilly fall evening, our Instant Pot Chicken Stew with Butternut Squash and Spinach is your ticket to a stress-free and delectable dining experience. Say goodbye to long hours in the kitchen and hello to more quality time spent savoring the delights of the season with your family and friends.

Here’s what you need:

  • Butternut squash
  • Chicken thighs
  • Spinach
  • Onion
  • Tomatoes
  • Garlic
  • Lemon juice and lemon zest
  • Bouillon (or chicken stock)
  • Salt and pepper
  • Instant Pot

Simplicity is the name of the game here. This could be spruced up with a bunch of spices – but I don’t find the need. You just want comfort flavors for fall.

First things first: prep you ingredients.

Dice onion into smallish pieces.

Cut the chicken into bite size pieces.

Peel and chop the butternut squash.

Prep the Instant Pot – on sauté mode.

Add the onions and 1 tsp. salt. sauté for 2 minutes.

Add the tomatoes and sauté for 1-3 minutes. Add the garlic and let that heat up for a minute – you don’t want it o burn!

While still on sauté mode, add the chicken pieces, 2 tablespoons of chicken bouillon (I use better than bouillon), and 1/2 cup 3/4 cups water.

Turn off sauté mode and cover with the lid (ensure it is sealed) – and select the “stew” option and set for 40 minutes.

After 40 minutes, do a quick release and turn off the instant pot (or leave it on “keep warm” if you need). Remove the lid – and now you add in your spinach – stir to wilt the spinach and allow to sit for 10 minutes.

Serve immediately with some crusty bread — it makes the perfect Fall dish!

A Taste of Fall: Butternut Squash Spinach Chicken Stew

Recipe by Bookish Table


Prep time


Cooking time






  • 2 pounds boneless chicken thighs

  • 1 Tablespoon avocado oil

  • 1 medium butternut squash (about 2-3 cups diced)

  • 6 garlic cloves

  • 1 medium onion (about 1 cup diced)

  • 1 tomato (about 1 cup diced)

  • 2 Tablespoons better than bouillon

  • 1/2 cup water

  • 5 ounces fresh spinach

  • 2 teaspoons salt

  • 1/2 teaspoon pepper

  • Juice from 2 lemons (1/4 cup)

  • zest from 2 lemons (2 T)


  • Prep your ingredients
  • Dice chicken into bite size pieces; dice up the onion into small pieces, peel and dice your butternut squash, dice your tomato, and mince your garlic cloves. Wash and dry your spinach.
  • Cook
  • Set sauté mode on Instant Pot – add in 1 Tablespoon avocado oil – add in the onions and 1 tsp of salt. Sauté for 2-3 minutes.
  • Add in the tomatoes – sauté for 2-3 minutes.
  • Add in the garlic and cook briefly for 1 minute.
  • Add in the butter nut squash, chicken, chicken bouillon and 1/2 cup water. Stir to combine.
  • Turn off sauté mode, cover with lid (sealed) and click “stew” and set time for 40 minutes.
  • Once the timer beeps, do a quick release on the instant pot – and remove lid. Add in the spinach and stir to combine and wilt. Let sit for 10 minutes.
  • Serve with crunchy bread and enjoy!

Nutrient information is an estimate and not to be taken as fact.


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