Mexican Squash Stew with Hominy
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
2To 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.
4To 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.