Winter Squash Stew With Cilantro-Avocado Salsa

• 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 jalapeno 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

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, jalapeno, 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.

stew, olive oil, onion, oregano, red new, paprika, kosher salt, ground red pepper, hominy, salsa, avocado, fresh cilantro, pepper, olive oil, lime rind, lime juice, cheese, yogurt

Taken from www.myrecipes.com/recipe/winter-squash-stew (may not work)