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Winter Squash Stew with Cilantro-Avocado Salsa
Ingredients
  • subheading: STEW:
  • 1 tablespoon olive oil
  • 2 cups (½-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
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground red pepper (optional)
  • 2 (15.5-ounce) cans hominy, undrained
  • subheading: SALSA:
  • ⅔ cup diced avocado
  • ½ cup minced fresh cilantro
  • 4 teaspoons diced jalapeño pepper
  • 1 teaspoon olive oil
  • 1 ½ teaspoons grated lime rind
  • 1 ½ tablespoons fresh lime juice
  • 1 ounce Monterey Jack cheese, shredded (about ¼ cup)
  • ¼ cup 2% reduced-fat Greek yogurt
Note: Ingredients may have been altered from the original.
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