2cupsof 1/2-inch peeled and cubed butternut squash
1cupdiced onion
1tspsmoked paprika
¼tspkosher salt
2 15.5ozcans of white beans with its liquid
AVOCADO SALSA:
1cupof 1-inch avocado cubes
½cupof fresh cilantro leaves
1medium fresh jalapenoseeded and diced
1tspolive oil
1Tbspfresh lime juice
¼cupshredded cheddar cheese
¼cupGreek yogurt
Instructions
Mix all the ingredients for salsa in the bowl. Take care not to mush the avocado (for presentation). Chilled in the refrigerator while preparing the stew
Preheat a large pot over medium to high heat. Add in the olive oil and swirl to coat. Add in squash, onion, and smoked paprika. Let the squash brown a little bit. Add in the salt and then the white beans. Bring to a boil and then cover and reduce the eat and let it simmer until the squash is tender but not mushy
Serve with the salsa on top of the stew or on the side