Butternut Squash and Baby Spinach

1 (2-pound) butternut squash
A splash of olive oil
1 medium white onion, chopped
1/4 teaspoon of crushed red pepper
1 (15-ounce) can of white hominy, drained and rinsed
6 ounces of fresh baby spinach
Salt and freshly ground black pepper to taste

Using a heavy knife, cut the squash in half, lengthwise. Scoop out the seeds. Remove the skin. Cut the squash into 1/2-inch cubes.

Heat the oil in a large wide saucepan over medium heat.

Add the squash, the onion, and the crushed red pepper. Cook, stirring frequently, until the squash is tender. The length of cooking time will depend upon the quality of the squash.

Add the hominy and cook for an additional 3 minutes.

Add the spinach and cook, stirring constantly, until the spinach is wilted, 4 or 5 minutes.

Season with the salt and the pepper.

Serve.