Hearty chicken stew with butternut squash & quinoa

1. 1. Steam the butternut squash until barley tender, about 10 min. Remove half of the squash pieces and set aside.
2. Steam the remaining squash until very tender, an additional 4 to 6 min. Mash this squash with a fork. Set aside.
3. In a large saucepan st over medium-high heat, bring the chicken broth to a simmer.
4. Add chicken thighs, cover and cook until chicken is cooked through, about 15 min.
5. Transfer chicken thighs to a plate and allow cool. Pour broth into a medium sized bowl.
6. Return saucepan to stovetop and lover heat to medium. Add olive oil.
7. Add onion and cook, stirring occasionally, until onion starts to brown, about 8-10 min.
8. Add the salt, minced garlic and oregano. Cook, stirring for 1 min.
9. To the saucepan, add tomatoes, squash pieces and mashed. Stir to combine.
10. Stir in chicken broth and dry quinoa. Bring to a simmer, cover and cook until quinoa turn translucent, about 15 min.
11. Shred chicken with your fingers.
12. Stir the chicken, olives and pepper into the stew and immer, uncovered, to heat, about 5 min.
13. Stir in parsley and serve.