INGREDIENTS:

1 1/2 pounds butternut squash peeled, seeded & chopped into 1/2-inch pieces
3 1/2 cups chicken broth
1 1/2 pounds boneless skinless chicken thighs
1 tablespoon olive oil
1 medium yellow onion finely chopped
1/2 teaspoon kosher salt
4 cloves garlic minced
1 1/2 teaspoons dried oregano
1 14 ounce can petite diced tomatoes
2/3 cup uncooked quinoa
3/4 cup pitted & 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.