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Description
I found this recipe on Pinterest. I modified it a little to fit my taste. This is now a go to recipe for me and makes for great left overs when you get home from work and don't feel like cooking.
Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 lb. butternut squash (peeled and cubed)
- 3 1/2 cups chicken broth
- 3 cups chicken (shredded)
- 1 Tbsp. olive oil
- 1 onion (medium, finely chopped)
- 4 cloves garlic (minced)
- 1 1/2 tsp. dried oregano
- 14 oz. diced tomatoes (petite)
- 2/3 cup quinoa (uncooked)
- 3/4 cup Kalamata olives (pitted and quartered)
- 1/4 cup fresh flat leaf parsley (minced, optional)
- salt
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Directions
- Steam the butternut squash until barely tender, about 10 minutes. Remove half the squash pieces and set aside.
- Steam the remaining squash until very tender, an additional 5 minutes. Mash the squash with a fork, set aside.
- In a sauce pan, medium heat, add olive oil and onion and cook, stirring occasionally, until onion is starting to turn brown, 8-10 minutes.
NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium410mg17% |
| Potassium1120mg32% |
| Protein30g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber6g24% |
| Sugars5g |
| Vitamin A260% |
| Vitamin C60% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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