Butternut squash and chicken stew

My tastebuds have definitely matured as I have in age, and I can finally tolerate butternut squash.  None of the other types of squash, but this I can handle.

Hearty Chicken Stew with Butternut Squash & Quinoa

Yield: Serves 6

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

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. Set aside.

In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.

Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.

Transfer the chicken thighs 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 olive oil.

Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.

Add minced garlic and oregano. Cook, stirring, for 1 additional minute.

To the saucepan, add tomatoes, butternut squash pieces, 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, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.

Stir in parsley and serve.