Hearty Chicken Stew with Butternut Squash & Quinoa

Hearty Chicken Stew with Butternut Squash & Quinoa...The most popular recipe on my site! | cookincanuck.com #healthy #glutenfree


  • 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
  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.


From the kitchen of Cookin’ Canuck. www.cookincanuck.com



Preserving Squash

Harvesting: Squash are at their peak when they are mature, firm, bright-colored, and have a hard rind.

Harvest all types of squash before the first frost. Squash are ready to harvest when the rind is hard enough to resist fingernail scratches.

Storage: Mature squash can be stored for several months at temperatures of 50-55°F. in a 50-70% humidity.

Preserving: Pumpkin and squash may be preserved by canning, freezing, and drying.  The seeds can be roasted.

Canning (hot pack, cube only): An average of 16 pounds of squash is needed per canner load of 7 quarts; an average of 10 pounds for 9 pints.

Preparation: Wash, remove seeds, cut into slices, peel.  Cut into 1-inch cubes. Caution: Safe processing times have not been determined for mashed or pureed squash.  Boil 2 minutes in water.  Fill jars with hot cubes and cooking liquid.  Leave 1-inch head space. Remove air bubbles, wipe rims, adjust lids, and process in a pressure canner.

Processing: Squash and pumpkin must be processed in a pressure canner at 240°F. (10 pounds pressure with a weighted gauge; 11 pounds with a dial gauge).  Ask your county Extension Office for pressure adjustments if you live above 1,000 feet.  Process at 240°F., pints 55 minutes; quarts 90 minutes.  After processing, remove canner from heat and wait until pressure returns to zero.  Remove weight or slowly open petcock.  Wait 10 minutes.  Unfasten canner lid and remove it carefully.

Credit: Oregon State University Extension Service