Redhead Says: Hearty Chicken Stew With Butternut Squash.

I have been applauding myself all day long for this tasty stew. Healthy? You better believe it. This stew is packed with fantastic and healthy benefits thanks to the butternut squash. I general don’t cheer on Low Cal & Healthy because I just believe in moderation. If your a squash lover like me, you will LOOOOVE this Stew :)

Lets Get The Pot Hot.

Are you ready?

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 over med-high heat, bring 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. Once the chicken has cooled shred it up with your hands or a knife.

Return the saucepan to the stovetop and lower heat to medium. Add olive oil. Add onion, stirring occasionally, until onion is startin to turn brown, 8 to 10 minutes. Add salt, mixed 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 the reserved chicken broth. Bring to a simmer. Tumble in your shredded chicken, olive and pepper into stew and simmer, uncovered, to heat 5 minute. Stir in parsley and serve.