Heat the olive oil in a large saucepan set over medium heat. Add the onion and cook, stirring occasionally, until the onion is tender and translucent, 6 to 8 minutes.
Stir in the garlic, oregano, thyme, salt and pepper. Cook for 1 minute.
Add the butternut squash tomatoes, quinoa and vegetable broth. Bring to a boil, then cover and reduce heat so that the mixture is simmering. It should be a lively simmer.
Cook until the butternut squash is tender when pierced with a fork, 20 to 25 minutes.
Using a slotted spoon, transfer half of the non-liquid mixture to a bowl. Using the back of a fork, mash the pieces of butternut squash. Return it all to the saucepan.
Stir in the beans and simmer for 5 minutes, or until the beans are heated through.
Stir in the parsley and olives. Season to taste. Serve.