Butternut Squash Chicken Stew

Ingredients

• 1½ lb. butternut squash, peeled, seeded & chopped into ½-inch pieces
• 4 cups chicken broth
• 1½ lb. boneless, skinless chicken thighs
• ½ tsp kosher salt
• 1½ tsp dried oregano
• 1 can (28 oz) crushed tomatoes
• 1/2 tsp ground black pepper

 Instructions

1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
2. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
3. In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
4. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
5. Transfer the chicken thighs to a plate and allow to cool enough to shred.
6. Return the saucepan and chicken broth to the stovetop and lower heat to medium. Add salt, pepper; oregano, tomatoes, butternut squash pieces, and mashed butternut squash.   Stir to combine.
7. Shred the chicken and stir into the stew and simmer, uncovered, to heat, about 5-10 minutes.