30 Minute Lunch + A New Week!

Who says you can't make a fancypants meal in 30 minutes? Not I.

Why, hello there, butternut squash week!

There are so many dishes I want to make out of this little gourd here. I hope I have enough days in the week to make them.

Today, I used one quarter of the squash to make Butternut Squash Salsa (inspired by Jessica, with a few changes here and there).

Side note: cutting this squash is a really good ab work out. No joke.

Ingredients:

• 1/4 butternut squash
• 2 roma tomatoes
• 2 cloves garlic
• 1/2 yellow bell pepper
• 1/4 cup pomegranate
• 1 tbsp rice vinegar
• fresh chopped parsley
• nutmeg
• olive oil
• salt, pepper, lemon juice (to taste)

First, I preheated the oven to 400. I chopped the 1/4 butternut squash into smaller pieces, put them on a baking sheet, and drizzled olive oil, salt, pepper, and nutmeg on the pieces. I mixed it all around, and then put that in the oven for 20 minutes.

I also put three small corn tortillas in the oven for a few minutes to make some baked corn tortilla chips.

In the meantime, I chopped the tomatoes, bell pepper, garlic, and parsley. (The pomegranate takes a lot longer to de-seed, so I did that earlier).

The butternut squash looked SO nice after being roasted.

I added the squash, pomegranate, and parsley to the bowl.

Then I added the rice vinegar, lemon juice, and a bit more salt.

Served with my corn tortilla "chips" and ready to go!