Newsletter Recipes
Butternut Squash Salsa
Ingredients:
- ½ whole Small Butternut Squash, Chopped
- ¼ teaspoons Nutmeg
- 1 Tablespoon Olive Oil
- ½ whole Sweet Onion, Chopped
- 1 whole Apple, Chopped
- ½ whole Sweet Pepper (I Used Orange)
- ¼ cups Pomegranate Arils
- 2 Tablespoons Fresh Chopped Parsley
- 1 Tablespoon Rice Wine Vinegar
- ½ teaspoons Honey
- Salt And Pepper, to taste
Preparation:
- Preheat oven to 400 degrees.
- Lay squash out on a baking sheet and sprinkle with nutmeg, salt and pepper. Drizzle with the 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.
Yield:
2 cups
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