Or perhaps we should call it autumn salsa, since it includes one of my other favorite autumn treats… pomegranate!
My home looked like a crime scene after cutting into this pomegranate on Saturday afternoon. As of this morning, I am still finding tiny fuschia spots on my kitchen walls. I also ended up with fresh pomegranate juice in my eye.
Totally worth it. I find pomegranates to be so refreshing and thirst-quenching. Even more reason to include them in this salsa with the warm, wintery spiced squash.
Even Mr. How Sweet, who can be a bit picky about his salsa and salads, enjoyed this with some crunchy tortilla chips. He even started eating it with a spoon. I think he spit out the pomegranate arils though. His taste buds can’t handle those yet.
But that is fine – just means more pomegranate for me. It’s a plus that only one of us enjoys them, considering one cost a full $3.00. Trust me, my bank account wept.
The combination really can’t get any better. Nutmeg-spiced roasted squash, sweet onions, juicy, crisp apples and fresh pomegranate arils that invigorate the entire dish. It’s a sparkling taste of the season.
I also think the salsa would be fabulous with some black beans thrown in. I didn’t have any on hand, but we are having tostadas for dinner this week and I think this salsa + black beans will also be making an appearance.
makes about 2 cups
1/2 small butternut squash, chopped
1/2 sweet onion, chopped
1 apple, chopped
1/2 sweet pepper, chopped (I used yellow)
1/4 cup pomegranate arils
2 tablespoons fresh chopped parsley
1 tablespoon rice wine vinegar
1/2 teaspoon honey
1/4 teaspoon nutmeg
salt and pepper to taste
Preheat oven to 400 degrees.
Lay squash out on a baking sheet and sprinkle with nutmeg, salt and pepper. Drizzle with a tablespoon of 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.
Pass the chips!