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