Squash and Chicken Stew

So it's a gazillion degrees outside and I'm feeling stewey.  (Mom...Mom...Mom...Mummy...Mum...Mummy...)  At least it's a one pot deal.

Butternut squash was on sale at the grocery store.  I love the creamy sweetness of butternut squash.  I also got a nice bunch of cherry tomatoes and two beautiful yellow squashes from my tiny garden. Into the pot!

Squash and Chicken Stew
Inspired by this recipe.


Ingredients:

• 2 tablespoons coconut oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled, seeded and cut into 1/2 inch cubes (about 3 cups)
• 2 cups cherry tomatoes, halved
• 2 cups chicken broth
• 2 cups water
• 2 medium yellow squashes, sliced
• 1 (5 oz.) container of sliced button mushrooms
• 1 (15 oz.) can of black beans, drained and rinsed
• 3 cups shredded cooked chicken
• large pinch of dried oregano
• large pinch of dried basil
• large pinch of dried thyme
• Tastefully Simple Seasoned Salt to taste
• freshly ground black pepper to taste
• grated parmesan for garnish (optional)

Directions:

• Heat oil in a dutch oven over medium heat.  Sauté the onion until soft and translucent.  Add the garlic and stir for a minute until fragrant.
• Add in the butternut squash, tomatoes, chicken broth and water.  Bring to a boil, then reduce to simmer and cook, covered, until the butternut squash is almost tender, about 15 minutes.
• Add in the rest of the ingredients (except the parmesan).  Bring back to a boil, reduce to simmer, and continue to cook, covered, until the veggies are all tender, about 15 minutes.
• Ladle into bowls and top with grated parmesan.