Turkey Chili with Squash

From People Magazine
    the chef competes on the Food Network

Ingredients

• 2 tbsp olive oil
• 1lb cooked turkey sausage cut into 1" pieces
• 1 large onion, diced
• 1.5 tsp dried Mexican oregano (I used regular)
• 4 large garlic cloves (I love garlic so used a little more)
• 1 15-oz can hominy, undrained
• 1 cip green chili enchilada sauce (I used whole can and it was red but all we found at the store)
• 1/2 cup plus 2 tbsp. chopped fresh cilantro, divided
• 2 cups of cubed peeled butternut squash (I cut it up small and probably did 3 cups b/c we love it)

Steps

1. Heat oil in a large pot and add the sausage ... saute until heated through, about 4 min. Add onion, oregano and garlic, stir for a couple minutes.
2. Add hominy, enchilada sauce, 1/2 cup cilantro and squash.  Bring to a simmer. Cover and reduce heat to medium-low. Simmer until squash is tender, stirring occasionally, about 18-20 minutes.
3. Uncover and simmer to thicken, if desired. Transfer to a bowl and sprinkle with remaining cilantro.

Cook's Comments:
- this is different, but if you like butternut squash, I think you will like it. 
- we let it simmer for longer than 20 minutes and the butternut was really tender, which is how we prefer it
- no cheese or anything is necessary on top