Hearty Chicken Stew with Butternut Squash & Quinoa Recipe- Courtesy of Cookin Canuck

This healthy, hearty stew comes courtesy of Cookin Canuck (original recipe here: http://www.cookincanuck.com/2011/11/hearty-chicken-stew-with-butternut-squash-quinoa-recipe/)

It is great for a Fall or Winter day, as it is warm, comforting, and filling. Though it feels like comfort food, eating it involves much less guilt as each serving is just 329 calories, and it packs in some great nutrition with the quinoa and butternut squash. The kalamata olives are a great addition and give the stew's flavor an interesting twist. I did feel like I wanted a little something more flavor-wise, though... Some more sweetness? Some red wine, perhaps? I'm not totally sure. I did like this recipe, though, and would probably make it again, though not likely on a regular basis (it took more cooking time than I prefer on a weeknight). It would definitely make a good make ahead meal, though it would most likely require the addition of a little extra broth upon serving. This recipe is certainly worth trying, and I'd recommend it. If you do try it and modify, let me know what worked for you or what didn't! 

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
 
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 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 Freshly ground black pepper, to taste 1/4 cup minced fresh flat-leaf parsley
 
Instructions:
  1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.

2. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.

3. In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.

4. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.

5. Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.

6. Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
 
7. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
 
8. Add the salt, minced garlic and oregano. Cook, stirring, for 1 additional minute.
 
9. To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
 
10. Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
 
11. Shred the chicken with your fingers or a fork.
 
12. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
 
13. Stir in parsley and serve.