Hearty Butternut Squash and Quinoa Stew

This hearty stew has quickly become a wintertime favorite in my home. A low calorie, low fat, vegan option, this stew is the perfect solution to comfort food cravings. 

Need another reason to try this stew? Butternut squash is high in Vitamins A and C, as well as fiber!

You Will Need:

{1 ½} lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces

{3 ½} cups chicken broth

{1} tbsp olive oil

{1} medium yellow onion, finely chopped

{½} tsp kosher salt

{4} cloves garlic, minced

{1 ½} 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

 

Steam the butternut squash until barely 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 or potato masher. Set aside.

In a large saucepan, heat to medium and add olive oil. Add onion and garlic, cook stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes. Add oregano. Cook, stirring, for 1 additional minute. 

 

To the saucepan, add tomatoes, butternut squash pieces, and mashed butternut squash. Stir to combine.

Stir in chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes. 

Stir the olives, salt and pepper into the stew and simmer, uncovered, to heat, about 5 minutes. Stir in parsley and serve.

 ENJOY!