First of all I apologize for no picture. I know….bad blogger! I was going to wait to post this recipe after I made it again and took pictures, but it was so yummy and perfect for the fall weather that I couldn’t wait to share it.
This is more of a stew as it is thick and hearty. The inspiration of this came from reading about using butternut squash to thicken a chowder, then elsewhere on how butternut squash is an anti-inflammatory and low histamine food. The great thing about this recipe is the small number of ingredients needed and you can use shredded chicken from a previous meal. Earlier in the week, I had boiled a whole chicken with some spices to make enchiladas and then stock.
So what do you need:
- Butternut Squash: peeled, seeded and cut into 1/2 inch chunks
- medium sized squash to equal about 4-6 cups of chunks
- Chicken broth (about 4 cups or 2 cans)
- Shredded chicken
- If not using left over from another recipe I recommend using thighs (4-6) for the most flavor
- Olive oil
- 1 medium Onion: finely chopped
- Tomatoes: finely chopped
- 1- 1 1/2 cups
- 1 tsp dried or 1/3 cup fresh Oregano
- Garlic, minced
- If using can chicken stock I would use 4 cloves. If you made your own stock with seasonings you may not need as much garlic.
- Salt and Pepper
- Quinoa, 1 cup
I hate putting amounts for soups and stews as it is so much on your preference and taste. That being said the amounts listed are a guide.
- Put the cut pieces of squash in a bowl. Toss with 1 Tablespoon olive oil, salt and pepper.
- Place in pre-heated oven (425 degrees). When barely tender, take out half of the squash and set aside. Put the other half back into oven until roasted and tender. Take out the very tender squash and mash.
- If you are not using pre-cooked chicken then you need to cook the chicken. This step can be done in conjunction with #2. You can roast in the oven, on the stove top, or cook in chicken broth. You are going to want it to cool so you can shred.
- In a Dutch oven heat about 1 Tablespoon of olive oil. Add your onion and sauté until translucent and slightly caramelized (8-10 minutes), now add salt, minced garlic and oregano. Sauté another minute.
- Add your chicken stock, squashes, and tomato. Stir to combine.
- Add quinoa. Bring to simmer, cover and cook until quinoa is done, about 15 minutes. Never cooked quinoa? It is cooked when it looks like it popped open and you can see the germ of the kernel. It looks like a ring.
- Now you can add the shredded chicken, cook uncovered another 5- 10 minutes, taste and adjust your seasonings (salt, pepper).
Note that if you are using canned broth and/ or tomatoes you may not need much salt.