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5.0 from 3 votes

Butternut Squash Salsa

Whether you're entertaining or relaxing, this recipe hits the spot.

Servings: 2 cups
Course: Appetizer
Cuisine: American

Ingredients

  • 1/2 small butternut squash, chopped
  • 1/2 sweet onion, chopped
  • 1 apple, chopped
  • 1/2 sweet pepper, chopped (I used yellow)
  • 1/4 cup pomegranate arils
  • 2 tablespoons fresh chopped parsley
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon honey
  • 1/4 teaspoon nutmeg
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.