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Warm Roasted Butternut Squash Salsa With Tortilla Chips

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“In 'Autumn Gatherings' by Rick Rodgers”

Ingredients Nutrition


  1. Position a rack in the center of the oven and preheat the oven to 400°.
  2. Lightly oil a baking sheet.
  3. Toss the squash with 1 tablespoon oil and spread on a rimmed baking sheet.
  4. Roast, stirring occasionally, until the squash is lightly browned and tender, about 25 minutes.
  5. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet or saucepan over med-high heat.
  6. Add the onion, bell pepper, garlic, and jalapeno and cook, stirring occasionally, until the onion is golden, about 8 minutes.
  7. Add the tomatoes, beans, zucchini, and cilantro and cook, stirring occasionally, until the zucchini is crisp-tender, about 5 minutes.
  8. Stir in the roasted squash and cook for 5 minutes more.
  9. Stir in the pumpkin seeds.
  10. Season with salt and pepper.
  11. Transfer to a mini-slow cooker and serve warm with tortilla chips.

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