Nixtamal corn, roasted butternut squash, green chile, garlic, onion & oregano.

Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and place the halves on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes until tender. Once cooked, scoop out the flesh and set aside.

Prepare the Butternut Squash

In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic and sauté for another minute until fragrant.

Sauté the Aromatics

Add the roasted butternut squash, nixtamal corn, diced green chile, dried oregano, and vegetable broth to the pot. Stir well to combine.

Combine Ingredients

Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes. Taste and adjust seasoning with salt and black pepper as needed.

Simmer

Ladle the posole into bowls and serve hot. Enjoy with your choice of toppings such as avocado, cilantro, or lime wedges.

Serve

Nixtamal corn

Roasted butternut squash

Green chile, diced

Garlic, minced

Onion, diced

Dried oregano

Vegetable broth

Olive oil

Salt

Black pepper

Vegetarian Posole

Make Vegetarian Posole Recipe in just 1h . Nixtamal corn, roasted butternut squash, green chile, garlic, onion & oregano.

Vegetarian Posole Recipe

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