Butternut Squash Posole

Name: Butternut Squash Posole
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 avocado, diced; 1 small butternut squash, peeled, seeded and cut into 3/4-inch cubes (about 4 cups); 1 poblano chile pepper, seeded and chopped; 1 Tbsp chili powder; 2 cloves garlic, finely chopped; 1 teaspoon ground cumin; 850 grams hominy, drained and rinsed; 4 servings Kosher salt; 1 teaspoon dried oregano, plus more for sprinkling; 425 grams no-salt-added tomato puree; 2 Tbsps vegetable oil

You can never have too many side dish recipes, so give Butternut Squash Posole a try. This recipe makes 4 servings with 435 calories, 9g of protein, and 17g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. Head to the store and pick up avocado, hominy, vegetable oil, and a few other things to make it today. From preparation to the plate, this recipe takes about 40 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet.

Instructions

Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Stir in the chili powder.

Ingredients you will need

Vegetable Oil

Chili Powder

Equipment you will use

Dutch Oven

Add the squash, poblano, oregano, cumin, garlic and 1/2 teaspoon salt and cook, stirring frequently, until the poblano softens slightly, about5 minutes.

Ingredients you will need

Oregano

Poblano Pepper

Garlic

Squash

Cumin

Salt

Add 5 cups water, the tomato puree and 1/2 teaspoon salt; cover and bring to a simmer. Uncover and cook until the squash is tender, about 15 minutes, adding the hominy during the last 2 minutes of cooking.

Ingredients you will need

Tomato Puree