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Creamy Butternut Squash Butter Chicken

Creamy Butternut Squash Butter Chicken: A Cozy Twist

Discover the creamy, heartwarming experience of this Butternut Squash Butter Chicken for a cozy dinner.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Resting Time 15 minutes
Total Time 3 hours 5 minutes
Servings: 6 servings
Course: Chicken
Cuisine: Comfort Food
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 6 slices Bacon Adds smoky flavor; pancetta is a substitute.
  • 2 pounds Beef Chuck Ideal for braising; brisket works as an alternative.
  • 4 tablespoons Butter Used for sautéing; can swap with olive oil for dairy-free.
  • 1 large Onion Yellow onion is preferred, shallots can be used.
  • 2 cups Carrots Any carrot variety can be used.
For the Sauce
  • 4 cloves Garlic Fresh cloves bring the best flavor.
  • 2 tablespoons Tomato Paste Contributes umami; crushed tomatoes can be used.
  • 2 tablespoons Flour Thickens the sauce; cornstarch is a gluten-free alternative.
  • 1 bottle Burgundy Wine Any robust red wine like Cabernet Sauvignon is suitable.
  • 4 cups Beef Stock Vegetable stock fits for a vegetarian option.
The Finishing Touches
  • 1 tablespoon Better than Bouillon Enhances beef flavor.
  • 2 sprigs Fresh Thyme Dried herbs can be substituted.
  • 2 cups Frozen Pearl Onions Fresh onions can be added later.
  • 8 ounces Cremini Mushrooms Any type of mushrooms can be used.

Equipment

  • Dutch oven
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large Dutch oven, cook chopped bacon over medium-low heat until crispy, about 8-10 minutes. Set aside.
  3. Sear seasoned beef chuck in the bacon fat until browned on all sides, about 4-5 minutes per side.
  4. Add butter to the pot, then sauté onions and carrots until softened, about 5 minutes. Stir in garlic and tomato paste, cooking for another 2 minutes.
  5. Sprinkle flour over vegetables, stir, then gradually pour in wine and beef stock, deglazing the pot.
  6. Return seared beef to the pot with thyme, bay leaves, and reserved bacon. Cover and bake for 2.5 hours.
  7. Sauté pearl onions and cremini mushrooms in butter until golden brown, then fold them into the stew.
  8. Cover and return to the oven for an additional 45 to 60 minutes for tenderness.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 36gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 2000IUVitamin C: 5mgCalcium: 50mgIron: 3mg

Notes

Allow the stew to rest for about 10-15 minutes post-baking for enhanced flavors.

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