Hominy and Squash Salad

• 1 medium-size butternut squash
• 2 cups water
• 2 cups canned hominy, drained
• 1 medium-size red bell pepper, cored, seeded and minced
• 1/2 teaspoon chili powder
• 1/4 teaspoon Tabasco sauce
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1/4 cup fresh coriander leaves
• 1/4 cup fresh minced scallions

1. Peel the squash and cut into1/2-inch dice.
2. Place in a saucepan with the water and steam for 5 minutes until soft, but not mushy.
3. Remove, drain and cool.
4. Combine the hominy, minced pepper and the cooked squash.
5. Add the chili powder, Tabasco sauce and salt, and cool the mixture for one hour in the refrigerator.
6. Stir in the oil, coriander leaves and scallions.
7. If well covered and refrigerated, the salad will keep for up to one week.
8. It can be served cold, or reheated in a skillet.

butternut squash, water, hominy, red bell pepper, chili powder, tabasco sauce, salt, olive oil, fresh coriander leaves, scallions

Taken from cooking.nytimes.com/recipes/8201 (may not work)