Butternut Squash Posole

• 1/4 cup canola oil
• About 1 qt. butternut squash cubes (29 oz.)
• 1/2 cup diced onion
• About 3/4 tsp. kosher salt
• 2 tablespoons tomato paste
• 1 tablespoon finely chopped garlic
• 1 tablespoon chili seasoning powder
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon dried oregano
• 1 qt. reduced-sodium chicken or vegetable broth
• 1 can (25 oz.) hominy, drained
• 1/2 cup finely shredded green cabbage
• 1 lime, cut into wedges
• 1 avocado, peeled and thinly sliced
• 2 or 3 radishes, thinly sliced
• Warm corn tortillas

1. Heat oil over medium-high heat in a large heavy-bottomed pot. Add squash, onion, and 3/4 tsp. salt. Cook, stirring occasion-ally, until vegetables begin to soften, 7 to 8 minutes. Add tomato paste, garlic, chili seasoning, cumin, and ore-ga-no and cook 1 minute, stirring often. Add broth and hominy and bring to a simmer. Simmer, uncovered, until squash is tender, 12 to 15 minutes. Season to taste with salt.
2. Spoon into bowls and serve with cabbage, lime, avocado, radishes, and a basket of warm tortillas.
3. Wine pairing: La Crema 2014 Chardonnay (Sonoma Coast; $23)

canola oil, butternut squash cubes, onion, kosher salt, tomato paste, garlic, chili seasoning powder, ground cumin, oregano, chicken, hominy, green cabbage, lime, avocado, radishes, corn tortillas

Taken from www.myrecipes.com/recipe/butternut-squash-posole (may not work)