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
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.
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.
In dutch oven, heat olive oil. Add onion and cook until translucent. Add in garlic and cook for additional minute.
Stir in oregano, tomatoes (with juice), and salt and pepper to taste.
Add in butternut squash (both pieces and mash) and mix well.
Add reserved broth and orzo and cook for about 20 minutes, until orzo is cooked through.
Stir in chicken and kalamata olives. Adjust seasoning if needed.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/11/26/butternut-squash-chicken-orzo-stew/