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!
½} lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
½} cups chicken broth
tbsp olive oil
medium yellow onion, finely chopped
tsp kosher salt
cloves garlic, minced
½} tsp dried oregano
can (14 oz) petite diced tomatoes
cup uncooked quinoa
cup pitted and quartered kalamata olives
ground black pepper to taste
cup minced fresh flat-leaf parsley
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.
this squash with the back of a fork or potato masher. Set aside.
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.
the saucepan, add tomatoes, butternut squash pieces, and mashed butternut
squash. Stir to combine.
the olives, salt and pepper into the stew and simmer, uncovered, to heat,
about 5 minutes. Stir
in parsley and serve.