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Winter Squash Stew with Cilantro-Avocado Salsa

Photo: Randy Mayor; Styling: Lindsey Lower

Hands-on time 24 mins
Total time 35 mins
Yield

Serves 4 (serving size: about 1 1/4 cups stew, about 1/4 cup salsa, 1 tablespoon cheese, and 1 tablespoon yogurt)

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.

Ingredients

  • STEW:
  • 1 tablespoon olive oil
  • 2 cups (1/2-inch) cubed peeled butternut squash
  • 1 cup diced onion
  • 1 teaspoon dried oregano
  • 1 dried red New Mexican or guajillo chile, seeded and crumbled
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground red pepper (optional)
  • 2 (15.5-ounce) cans hominy, undrained
  • SALSA:
  • 2/3 cup diced avocado
  • 1/2 cup minced fresh cilantro
  • 4 teaspoons diced jalapeño pepper
  • 1 teaspoon olive oil
  • 1 1/2 teaspoons grated lime rind
  • 1 1/2 tablespoons fresh lime juice
  • 1 ounce Monterey Jack cheese, shredded (about 1/4 cup)
  • 1/4 cup 2% reduced-fat Greek yogurt

Nutrition Information

  • calories 351
  • fat 12.8 g
  • satfat 3 g
  • monofat 6.9 g
  • polyfat 2 g
  • protein 9 g
  • carbohydrate 51 g
  • fiber 10 g
  • cholesterol 7 mg
  • iron 3 mg
  • sodium 634 mg
  • calcium 146 mg

How to Make It

  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.