in the build up to my favorite holiday in the world, i’m going for squash, sweet potatoes, brussel sprouts, and other thanksgiving-esque ingredients.

this particular recipe is one that i liked just from reading the ingredients. i liked it more when i had it for dinner, hot off the stove. but i liked it even more as leftovers, reheated. it’s like the flavors just sit and melt into each other while you’re off doing whatever early winter activities you have going on.

butternut squash, chicken, and orzo stew | things i made today

like shoveling the sidewalk. oh how much i love our corner lot right now! it’s a good workout, right? i’ll just keep telling myself to maintain my positive (non-march) winter attitude. so, yes, make this. eat part of it. then save it for later. you’ll see what i mean.

butternut squash, chicken, and orzo stew | things i made today

Butternut Squash, Chicken, and Orzo Stew
Recipe type: Main Dish
Serves: 5-6
 
Ingredients
  • 1 medium butternut squash (about 1½ lbs) peeled and chopped into ½ inch pieces
  • 4 cups chicken broth
  • 1½ lb boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 1½ teaspoons dried oregano
  • 1 14 oz can diced tomatoes
  • ⅔ cup orzo, uncooked
  • 1 cup kalamata olives, pits removed and chopped
  • salt and pepper to taste
Instructions
  1. Steam butternut squash, covered, for 10-12 minutes until tender. Transfer half the squash to a bowl and steam remainder for another 5-6 minutes. Remove remainder squash and mash with a fork.
  2. In a large dutch oven, bring broth to a boil. Add chicken thighs, making sure they're covered. Reduce heat and cook for 20 minutes, until chicken is cooked through. Transfer chicken to cutting board and shred. Pour broth into a bowl and set aside.
  3. In dutch oven, heat olive oil. Add onion and cook until translucent. Add in garlic and cook for additional minute.
  4. Stir in oregano, tomatoes (with juice), and salt and pepper to taste.
  5. Add in butternut squash (both pieces and mash) and mix well.
  6. Add reserved broth and orzo and cook for about 20 minutes, until orzo is cooked through.
  7. Stir in chicken and kalamata olives. Adjust seasoning if needed.

recipe adapted from cookin’ canuck.

recipe rephotographed November 2016.

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