Warm Roasted Butternut Squash Salsa
- Course: Condiment, Snack
- Features: Fast, Meatless, Make-Ahead Recipes
Summary:
One man's vegetarian chili can be a hearty dip for an election night party. The recipe doubles easily.
Serve with tortilla chips.
MAKE AHEAD: The salsa can be made and refrigerated up to 3 days in advance; do not mix in the pumpkin seeds. To reheat and serve at the party, keep it in a slow cooker on the lowest setting. Add the pumpkin seeds just before serving.
Makes 4 cups
Ingredients:
- 1 1/2 pounds butternut squash, peeled, seeded and cut into 1/2-inch chunks (may substitute 3/4 pound prepped butternut squash cubes)
- 3 tablespoons extra-virgin olive oil
- Salt
- Freshly ground black pepper
- 1 medium onion, cut into small dice
- 1 medium red bell pepper, stemmed, seeded and cut into 1/4-inch dice
- 2 medium cloves garlic, minced
- 1 small jalapeño pepper, stemmed, seeded and minced
- 14 to 15 ounces canned, diced no-sodium tomatoes, drained
- 15 to 19 ounces canned pinto beans, drained and rinsed
- 1 medium zucchini, trimmed and cut into 1/2-inch dice
- 2 tablespoons finely chopped cilantro leaves
- 1/4 cup shelled pumpkin seeds, toasted and coarsely chopped (see NOTE)
Directions:
Position a rack in the middle of the oven; preheat to 400 degrees. Lightly grease a rimmed baking sheet with nonstick cooking oil spray.
Spread the squash cubes in a single layer on the baking sheet. Drizzle with 1 tablespoon of the oil and toss to coat evenly. Season lightly with salt and pepper. Roast for about 25 minutes, until slightly browned and fork-tender.
When the squash has about 15 minutes of roasting time to go, heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add the onion, bell pepper, garlic and jalapeño; cook for about 8 minutes, stirring occasionally, until the onion is golden. Add the tomatoes, beans, zucchini and cilantro; cook for about 5 minutes, stirring once or twice, until the zucchini is crisp-tender.
Add the roasted squash and stir to incorporate; cook for 5 minutes. Taste and adjust seasoning as needed.
At this point, the salsa can be transferred to a slow cooker to keep warm, or it can be cooled completely, covered and refrigerated for up to 3 days. Just before serving, sprinkle the pumpkin seeds on top of the salsa.
NOTE: To toast shelled pumpkin seeds:Toss them with 1 tablespoon of canola oil and spread in a single layer on a lined baking sheet. Bake in a 350-degree oven for 6 to 8 minutes; allow to cool completely.
Recipe Source:
Adapted from "Autumn Gatherings," by Rick Rodgers (William Morrow, 2008).
E-mail the Food Section with recipe questions.
(Julia Ewan - The Washington Post)
