Roasted Chicken-Butternut Squash Stew

• 1 butternut squash, peeled and seeded, cut into 1/2 inch pieces
• 2 chicken breasts, roasted and cut into 1/2 inch pieces
• 2 cups sliced (you may use any kind or mix them up)
• 3 cups chicken stock
• 1 clove minced garlic
• 1 medium sized diced onion
• 2 teaspoons fresh chopped rosemary
• 1 teaspoon chopped sage

Saute mushrooms, onion, and garlic. When mushrooms are cooked, add squash. When squash is almost cooked, add chicken stock and rosemary, sage and salt and pepper to taste. When squash is tender, add chicken. You can also add spinach or winter greens. Simmer 2-3 minutes more