Turkey Stew with Butternut Squash and Quinoa

Because we loved the roasted butternut squash so much I decided to make another new squash recipe. This stew was easy to make and was also delicious!

  • 1 large butternut squash, peeled and chopped into about 1/2 inch pieces
  • 3 1/2 cups low sodium chicken broth

  • 1 lb. turkey breast, chopped into bit size pieces
  • 1 tbsp vegetable oil
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 2 carrots, peeled and sliced
  • 2 stalks of celery, sliced
  • 1 1/2 tsp dried oregano
  • 1/8 tsp cayenne pepper
  • 1 can (14 oz) diced tomatoes
  • 2/3 cup uncooked quinoa
  • 1/4 cup minced fresh flat-leaf parsley

  •  Place squash in a microwave safe dish with 1/4 cup of water and microwave on high for 5 minutes.
  • Stir squash and microwave for another 5 minutes

  • Remove 1/2 the squash from the dish and set aside. Microwave the remaining squash for another 6 minutes. Then mash this squash with a potato masher or fork and set aside. 
  • In a large stock pot heat oil over medium high heat.
  • Saute onions, carrots and celery until soften about 5 minutes. 

  • Then add in turkey and garlic and cook until turkey is almost cook through about 5 minutes

  • Stir in chicken broth, oregano, pepper, diced tomatoes, and quinoa. Bring to a boil and reduce heat and simmer for 15 minutes, until the quinoa is soft. 
  • Add in the diced and mashed squash and mix well.
  • Stir in parsley and serve.
I served this stew for two meals and then froze the rest in 1 cup containers to pull out for a quick lunch.


Shannon RD
Registered Dietitian

For more information and to order a Farm Fresh box check out their website http://thelocalcfc.org/?page_id=2782


  1. When is the squash added into the stew?

    1. Thanks for this catch! I added in the squash after the quinoa was cooked.
      Shannon RD


Post a Comment