Mexican Squash Stew with Hominy - Crossroads Community Farm

Ingredients

• 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
• 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