Warm Roasted Butternut Squash Salsa With Tortilla Chips |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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In 'Autumn Gatherings' by Rick Rodgers Ingredients:
1 1/2 lbs butternut squash, peeled, seeded, and cut into 1/2-inch chunks |
3 tablespoons extra-virgin olive oil, divided |
1 onion, diced |
1 red bell pepper, seeded and cored, cut into 1/4-inch dice |
2 garlic cloves, minced |
1 jalapeno pepper, seeded and minced |
1 (14 1/2 ounce) can diced tomatoes, drained |
1 (15 ounce) can pinto beans, drained and rinsed |
1 zucchini, cut into 1/2-inch dice |
2 tablespoons chopped fresh cilantro |
1/4 cup coarsely chopped toasted pumpkin seeds (pepitas) |
salt |
pepper |
tortilla chips, for serving |
Directions:
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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