What's For Dinner: Butternut Squash Stew

If there ever was a dinner that was fall in a bowl, this would be it! This is in heavy rotation on our dinner menu every fall, and everyone in our house eats bowl after bowl of it! What is your favorite fall dish?

Butternut Squash Stew

Adapted from Cookin Canuck

Ingredients:

• 1 butternut squash peeled, seeded and chopped into 1/2-inch cubes

• 4 cups chicken broth

• 1 1/2 to 2 pounds boneless skinless chicken thighs

• 1 yellow onion, chopped

• 4 cloves garlic, minced

• 1 1/2 teaspoons dried oregano

• 14.5 ounce can petite diced tomatoes

• 2/3 cup uncooked quinoa

• 3/4 cup pitted and quartered kalamata olives

• salt and pepper to taste

Directions:

Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside. Steam the remaining squash until very tender, an additional 5 minutes. Mash this squash and set aside.

In a Dutch oven over medium-high heat, bring 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 too cool. Shred with a fork or a stand mixer. Reserve chicken broth.

Return the empty Dutch oven to the stovetop and lower the heat to medium. Add olive oil and onion and cook, stirring occasionally, until onion is softened.

Add minced garlic and oregano. Cook, stirring, for one 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.

Stir in chicken and olives into the stew and simmer, uncovered, to heat, about 5 minutes. Season with salt and pepper to taste.