My Mom was in town last week and I had printed off this recipe and been dying to make it. As the temperatures have dropped, I have been loving soups and butternut squash. My husband hates my love for butternut squash. It’s far too healthy for his liking. Anyway, Mom and I decided to make it one evening and husband had to deal with it. {He was still scarred from these black bean and butternut squash enchiladas I tricked him into eating the week before.)
I have to admit, my Mom who loves all things delicious and healthy, was even a bit uncertain about this recipe when she read the ingredients. She just couldn’t wrap her around around chicken, butternut squash, tomatoes and quinoa all tasting good together. But it DOES! It’s so yummy. It is hearty and filling and healthy and delicious. I loved it. And you will too…if you love butternut squash.
TRY IT.
Hearty Chicken Stew with Butternut Squash and Quinoa
Recipe via Cookin’ Canuck
Ingredients
- 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
- 3 1/2 cups chicken broth
- 1 1/2 lb. boneless, skinless chicken thighs
(I used rotisserie chicken)
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 1/2 tsp kosher salt
- 4 cloves garlic, minced
- 1 1/2 tsp dried oregano
- 1 can (14 oz) petite diced tomatoes
- 2/3 cup uncooked quinoa
- 3/4 cup pitted and quartered kalamata olives ( I omitted this item)
- Freshly ground black pepper, to taste
- 1/4 cup minced fresh flat-leaf parsley
Instructions
- Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside. (I roasted mine in the oven)
- Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
- In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
- Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
- Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
- Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
- Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
- Add the salt, minced garlic and oregano. Cook, stirring, for 1 additional minute.
- To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
- Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
- Shred the chicken with your fingers or a fork.
- Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
- Stir in parsley and serve.
Notes
Calories 329 / Total Fat 14.1g / Saturated Fat 1.0 / Cholesterol 15.2mg / Sodium 1209mg / Total Carbohydrates 32.8g / Fiber 5.4g / Sugars 3.0g / Protein 19.4g / WW (Old Points) 7 / WW (Points+) 9
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YUM! This combination sounds delicious. We made butternut squash quinoa last week and loved it. Josh was a little hesitant at first too, but he devoured it! xo
I bet the mixture of flavors are amazing! Can't wait to give this a try! Thanks so much for linking up with us! 😉
This looks great.
What a unique recipe!
I love butternut squash and anything hearty this time of year!
Yum! This sounds delicious and comforting. I'll have to add it to my recipes for this fall/winter!