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!