If you’d like, you could substitute butternut squash for 2 medium sweet potatoes, cubed. This would give the stew a different flavor, but surely as delicious.
By Lauren Hardy
In my book, there are few things as satisfying as a hot bowl of stew. It is the meal equivalent to curling up with a hot cup of coffee and a good book. And while a cup of coffee can be brewed too weak or strong, or a book can be just so-so, stew does not usually disappoint.
This stew is no exception. It is as the recipe title states: hearty. I originally made this during the winter months, while butternut squash was in season, but I have enjoyed it several times since.
- 1½ lb. butternut squash, peeled, seeded & chopped into ½-inch pieces
- 3½ cups chicken broth
- 3 boneless chicken breasts, shredded
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- ½ tsp kosher salt
- 4 cloves garlic, minced
- 1½ tsp dried oregano
- 1 can (14 oz) petite diced tomatoes
- ⅔ cup uncooked quinoa
- Freshly ground black pepper, to taste
- ¼ cup minced fresh flat-leaf parsley
- Steam the butternut squash until just 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 breasts 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 the olive oil.
- Add the 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, and 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 and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
- Stir in parsley and serve.
Lauren Hardy is a writer, editor and self-taught, experimental foodie. By the time she was 6 years old, she had the Toll House Inn chocolate chip cookie recipe memorized and baked a variety of batches for her family each week. Her passion for cooking flourished during her college years. In addition to her writing aspirations, she hopes to own a bakery someday. You can follow her latest musings on her blog, "Making Life Sweet," at laurenhardy.com, where she blogs weekly about inspiration, food and faith.