Southern Butternut Squash Stew with Avocado Salsa

For the stew you will need:

• 1 tablespoon coconut oil or 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
• 2 (15.5-ounce) cans hominy, undrained

To 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.

For the salsa you will need:

• 2 diced avocados
• 1/2 cup minced fresh cilantro
• 4 teaspoons diced jalapeño pepper
• 1 teaspoon olive oil
• Fresh lime juice
• Monterey Jack cheese, shredded (about 1/4 cup)