Butternut Squash Salsa
User Reviews
5
2 reviews
Excellent
Butternut Squash Salsa
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 1/2 butternut squash chopped, small
- 1/2 onion chopped, sweet
- 1 apple chopped
- 1/2 sweet pepper chopped (I used yellow
- 1/4 cup pomegranate arils
- 2 tablespoons parsley fresh chopped
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon honey
- 1/4 teaspoon nutmeg
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Lay squash out on a baking sheet and sprinkle with nutmeg, salt and pepper. Drizzle with a tablespoon of olive oil. Roast for 20 minutes, flipping once. It is important to make sure the squash still has some bite to it – you don’t want it to turn into mush. One done, remove and let cool.
- In a large bowl combine squash and all other ingredients, including vinegar and honey. Stir until thoroughly mixed and season with salt and pepper according to your tastes.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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