Mexican Style Butternut Squash and Chicken Stew

I would consider myself a cook, not a baker. I very rarely follow a recipe exactly {which is why I am not a good baker}. I took this recipe and spiced it up a bit. It turned out delicious. And I did it in a crock-pot which makes it even easier. Here you go:

Mexican Style Butternut Squash and Chicken Stew

Ingredients {missing butternut squash}:

1 can black beans

1 can Rotel  mexican style diced tomatoes with lime and cilantro

1 t. dried oregano

1 cup quinoa

1 T crushed garlic

1T olive oil

2 boneless skinless chicken breasts

1 large butternut squash

1 t. salt

2/3 c. chopped parsley

water

Optional:

avocado, limes and 

Directions:

1. Using large knife, pierce butternut squash and put in microwave for 6 minutes to soften. Remove from microwave, peel and dice into 2 inch cubes. 

2. Add above ingredients {except parsley} to crock pot and fill crock pot with enough water to cover your ingredients. 

3. Cook on high for 4-5 hours or low for 8 hours. 

4. Stir in parsley.

5. Serve with avocado, limes and salsa if desired. 

Enjoy!