Fall flavors pair great a fall dish, stew. In this recipe, acorn squash is paired with the fall flavors of squash and rosemary to make a hearty and tasty dinner. As the squash cooks down it will turn into an excellent base for the soup. If you're really looking for that fall flavor you could finish this stew off with a pinch of nutmeg, cinnamon, or clove.
Ingredients:
1 lb - chicken breast
1 - acorn squash
1 15 oz can - black beans
1 Tbsp - Pastamore Roasted Garlic Grapeseed Oil
2 cups - low sodium chicken broth
1/2 tsp - rosemary
To taste - salt and black pepper
Directions:
1. Remove skin from squash. Cut acorn squash from top to bottom and cut into 1/2" cubes. Remove seeds from center. Drain can of beans. Cut chicken breast into bite-sized pieces.
2. Heat a large pot on the stove over medium heat. Once hot, add the Pastamore Roasted Garlic Grapeseed Oil. Cook until the the squash are nearly tender.
3. Add the chicken breast to the pot and increase to medium-high heat. Brown chicken and add rosemary, chicken broth, and black beans. Bring to a boil and reduce to a simmer. Stir often.
4. Cook until chicken is cooked throughout and the desired thickness of the stew has been reached. Adjust seasoning with salt and black pepper.
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