Warm Roasted Butternut Squash Salsa

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One man's vegetarian chili tin beryllium a hearty dip for an predetermination nighttime party. The look doubles easily.

Serve with tortilla chips.

The salsa tin beryllium made and refrigerated up to 3 days successful advance; bash not premix successful the pumpkin seeds. To reheat and service astatine the party, support it successful a dilatory cooker connected the lowest setting. Add the pumpkin seeds conscionable earlier serving.

Adapted from "Autumn Gatherings," by Rick Rodgers (William Morrow, 2008).

Ingredients

measuring cup

Servings: 4 cups

  • 1 1/2 pounds butternut squash, peeled, seeded and chopped into 1/2-inch chunks (may substitute 3/4 lb prepped butternut squash cubes)
  • 3 tablespoons extra-virgin olive oil
  • Salt
  • Freshly crushed achromatic pepper
  • 1 mean onion, chopped into tiny dice
  • 1 mean reddish doorbell pepper, stemmed, seeded and chopped into 1/4-inch dice
  • 2 mean cloves garlic, minced
  • 1 tiny jalapeño pepper, stemmed, seeded and minced
  • 14 ounces to 15 ounces canned, diced no-sodium tomatoes, drained
  • 15 ounces to 19 ounces canned pinto beans, drained and rinsed
  • 1 mean zucchini, trimmed and chopped into 1/2-inch dice
  • 2 tablespoons finely chopped cilantro leaves
  • 1/4 cupful shelled pumpkin seeds, toasted and coarsely chopped (see NOTE)

Nutritional Facts

Per 1/4-cup serving

  • Calories

    84

  • Fat

    4 g

  • Saturated Fat

    1 g

  • Carbohydrates

    11 g

  • Sodium

    81 mg

  • Protein

    3 g

  • Fiber

    3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Autumn Gatherings," by Rick Rodgers (William Morrow, 2008).

Tested by Monica Norton.

Published March 12, 2026

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