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.
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
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
How to Make It
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.
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.