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!




Ingredients

• 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

Directions

•  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.

Enjoy!

Shannon RD

Registered Dietitian

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