Winter Squash Stew with Avocado Salsa

This hearty and warming dinner comes together in 35 minutes flat.  Along with the avocado salsa, serve each bowl with a sprinkle of cheese and a dollop of Greek yogurt.  Recipe serves 4.

What you’ll need:

  • 1 tablespoon olive oil
  • 2 cups peeled and cubed butternut squash (you can buy this pre-cubed and it’s actually a time and money saver!)
  • 1 cup diced onion
  • 1 teaspoon dried oregano
  • 1 dried red New Mexican or guajillo chile, seeded and crumbled (you can find this in the produce section)
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper (optional)
  • 2 (15.5 ounces each) cans hominy, undrained
  • 2/3 cup diced avocado
  • 1/2 cup minced cilantro (or parsley)
  • 4 teaspoons diced jalapeno pepper
  • 1 teaspoon olive oil
  • 1 1/2 teaspoons grated lime zest
  • 1 1/2 tablespoons lime juice

 

What you’ll do:

  • To prepare the stew, heat a large saucepan over medium-high heat.
  • Add 1 tablespoon of oil to the pan; swirl to coat.
  • Add the squash, onion, oregano and chile.
  • Cook 10 minutes or until the onion and squash begin to brown, stirring frequently.
  • Add the paprika, salt, crusted red pepper and hominy.
  • Bring to a boil.
  • Cover, reduce heat and simmer 10 minutes or until the squash is tender.
  • To prepare the salsa, combine the avocado, cilantro, jalapeno pepper and oil in a small bowl.
  • Stir in the rind and juice.
  • Serve the stew along with the salsa, cheese and yogurt.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

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