Often, when I don't cook from a recipe, I make some sort of stir-fry. Stir-fries are easy and versatile, but sometimes I want something different. The other day, I cooked chicken squash stew.
1 full boneless skinless chicken breast
2 tablespoons soy sauce
1 teaspoon minced ginger
2 tablespoons olive oil
1/2 red onion, diced
2 carrots, sliced
3 red potatoes, peeled and cubed
2 cups roast squash purée (I used sweet mama squash, but pumpkin would also work)
Cut the chicken breast into bite-sized pieces. Put the chicken breast in a bowl and mix with soy sauce and ginger. Marinate while chopping and slicing the remaining ingredients.
Coat the bottom of a large pot with olive oil. Sautée the onion until translucent. Add the carrots and cook about 5 minutes.
Push the vegetables to the edges and add the chicken. Cook until no raw meat is exposed. Add the potatoes and squash. Mix well.
Add vegetable stock until just covering the top the other contents. Reduce temperature so that stew is simmering, and cover. Cook for 40 minutes, stirring occasionally. Potatoes should be cooked through.