Yuuuuuummmmm.  This was soooooo tasty!  When I first read about this stew and the blogger said she would give it a 15 out of 10, I was sold!  And, I’m gonna have to totally agree with the rating.  It’s so hearty and I loved the flavor combination of the chicken, butternut squash and quinoa.  I thought the Kalamata olives were a weird addition, but I was too curious to not throw them in.  I’m glad I kept them in the recipe because they give a nice salty and distinct bite to the stew.  The herbs are perfect in here.  There’s a nice dominate oregano flavor and the fresh parsley gives it that perfect finish.

It’s gotten really cold around these parts and this stew was perfect on a cold night.  I can’t WAIT to eat the leftovers.  This is for sure jumping to the top of my list of cold-weather favorites!

Chicken, Butternut Squash and Quinoa Stew
Adapted from Cookin’ Canuck

2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
4 cups chicken broth (99% Fat Free)
1 1/2 lb. boneless, skinless chicken breasts
1/2 tbsp extra virgin 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
Freshly ground black pepper, to taste
1/4 cup minced fresh flat-leaf parsley

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 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 breasts, cover, and cook until chicken is cooked through, about 15 minutes.  Transfer the chicken 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.

Serves 6.

Nutritional Information (Per Serving = Approx. 2 Cups)
Calories:  295.2
Protein:  28.7g
Carbs:  36.4g
Fat:  5g
Fiber:  7g
Sugars:  4.2g