Preheat oven to 450º. Combine the first 8 ingredients in a 13 x 9-inch baking dish. Add squash, rutabaga, carrot, and onion, and toss well. Bake mixture at 450 degrees for 30 minutes or until lightly browned, stirring occasionally. Remove from oven, and reduce oven temperature to 350 degrees. Combine squash mixture, chicken, and remaining ingredients in a large Dutch oven. Bake at 350 degrees for 50 minutes or until vegetables are tender, stirring occasionally.
The flavor of this meal is outstanding. I substituted based on the vegetables in my pantry, but followed the recipe for all of the broth elements. Warm, comforting, filling and fabulous! Serve with crusty bread to soak up the extra broth.