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Butternut Squash Posole





Yields
Serves 4



Total Time
45 mins

Although this posole tastes like it's been simmering all day long, it takes less than an hour to cook. For shorter prep time, buy bagged cut squash and sub in coleslaw mix for the garnish.

su-Butternut Squash Posole Image




Photo: Annabelle Breakey

 1/4 cup canola oil
  About 1 qt. butternut squash cubes (29 oz.)
 1/2 cup diced onion
  About 3/4 tsp. kosher salt
 2 tablespoons tomato paste
 1 tablespoon finely chopped garlic
 1 tablespoon chili seasoning powder
 1 1/2 teaspoons ground cumin
 1/2 teaspoon dried oregano
 1 qt. reduced-sodium chicken or vegetable broth
 1 can (25 oz.) hominy, drained
 1/2 cup finely shredded green cabbage
 1 lime, cut into wedges
 1 avocado, peeled and thinly sliced
 2 or 3 radishes, thinly sliced
  Warm corn tortillas
Step 1
1

Heat oil over medium-high heat in a large heavy-bottomed pot. Add squash, onion, and 3/4 tsp. salt. Cook, stirring occasion­ally, until vegetables begin to soften, 7 to 8 minutes. Add tomato paste, garlic, chili seasoning, cumin, and ore­ga­no and cook 1 minute, stirring often. Add broth and hominy and bring to a simmer. Simmer, uncovered, until squash is tender, 12 to 15 minutes. Season to taste with salt.

Step 2
2

Spoon into bowls and serve with cabbage, lime, avocado, radishes, and a basket of warm tortillas.

Step 3
3

Wine pairing: La Crema 2014 Chardonnay (Sonoma Coast; $23)

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories428
% Daily Value *
Total Fat 22g29%

Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 1662mg73%
Total Carbohydrate 53g20%

Dietary Fiber 12g43%
Protein 9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.