Photo: Randy Mayor; Styling: Lindsey Lower
Winter greens would also make a lovely addition to this hearty stew; simply toss a few handfuls in when the squash is almost tender, and stir until greens begin to wilt.
Serves 4 (serving size: about 1 1/4 cups stew, about 1/4 cup salsa, 1 tablespoon cheese, and 1 tablespoon yogurt)
1. To prepare stew, heat a 3-quart saucepan over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add squash, onion, oregano, and chile; cook 10 minutes or until onion and squash begin to brown, stirring frequently. Add paprika, salt, red pepper (if desired), and hominy; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until squash is tender.
2. To prepare salsa, combine avocado, cilantro, jalapeño, and 1 teaspoon oil in a small bowl; toss to combine. Stir in rind and juice. Divide hominy mixture evenly among 4 bowls; top evenly with salsa, cheese, and yogurt. Serve immediately.