Fall Stew with a Blue Hubbard Squash

So last week we got a blue hubbard squash in our weekly CSA.  What is that?  Good question.  According to Amy Goldman, author of The Complete Squash (sounds riveting, I’ll have to add this to my reading list, ha!) a blue hubbard squash is “described as a ‘starchy, dry, thick, flaky, floury, melting, nutty and fine-textured winter squash…with brilliant orange flesh.'”
Ok, that said – we were still wondering, what should we do with it?  Well, later that week I saw this great recipe pinned on Pinterest and thought instead of butternut squash, we’d use our blue hubbard squash.  I’m telling you – this stew was sensational.  The squash is exactly as Amy said dry, starchy (and thickens the stew!) nutty – and just made the stew delish.
Fall Stew
Hearty Chicken Stew with Butternut Squash & Quinoa Recipe
1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces (we used the blue hubbard squash)
3 1/2 C chicken broth
1 1/2 lb. boneless, skinless chicken thighs
1 Tbs 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 C uncooked quinoa
3/4 C pitted and quartered kalamata olives (we omitted these)
Freshly ground black pepper, to taste
1/4 C minced fresh flat-leaf parsley
 

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Steam the 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.
Enjoy!

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