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.
- 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
- 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!