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Butternut Squash and Quinoa Stew

  • 2-3 cups. butternut squash, peeled, seeded & chopped
  • 3 1/2 cups chicken or vegetable broth
  • 1 1/2 lb. boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 1/2 tsp salt
  • 4 cloves garlic, minced
  • 1 1/2 tsp dried oregano
  • 1 can (14 oz) diced tomatoes
  • 2/3 cup uncooked quinoa
  • Black pepper, to taste


  • Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside. Steam the remaining squash until tender, additional 6 minutes. Mash this squash.
  • In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
  • Add chicken, cover, and cook until chicken is cooked.
  • Transfer the chicken to a plate and to cool. Pour broth into a 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 minced garlic and oregano.
  • Add tomatoes to the saucepan, butternut squash pieces, mashed butternut squash.
  • Stir in chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
  • Shred the chicken add to the stew and simmer, uncovered, to heat, about 5 minutes.

Nutrition Facts: (per serving)

Calories 215, Fat 5gms, Protein 19grams,  Carbohydrate 25 grams, Sodium 453mg(low sodium chicken broth)