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Butternut Squash Salsa (Amy Stone)

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Ingredients

1 small local butternut squash
1 red bell pepper
1 small jalapeño
1 medium tomato
1 cup of corn
salt black pepper
1-1/2 tsp. cinnamon
1/2 tsp. chili powder
1 tsp. cumin
lime juice from 1/2 lime
1 tbsp. olive oil
*spices can be added to taste

Method

1. Preheat oven to 400
2. Peel the butternut squash and chop into cubes. Drizzle olive oil and season cubes with salt & pepper and roast at 400 degrees for about 25 minutes.
3. Chop pepper, jalapeño & tomato and mix in a medium bowl.
4. When butternut squash is cool, add to bowl.
5. Mix everything and refrigerate until serving.