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.


Butternut Squash Salsa

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.

In a large bowl combine squash and all other ingredients, including vinegar and honey. Stir until thoroughly mixed and season with salt and pepper according to your tastes.

Pass the chips!

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65 Responses to “Butternut Squash Salsa.”

  1. #
    51
    Anne — December 29, 2010 @ 8:45 am

    Me encanta!!! What a great combination of ingredients.

    Reply

  2. #
    52
    Colleen — August 22, 2011 @ 6:27 pm

    Oh my word. All of your recipes look so delicious! I am DEFINITELY trying this come September!

    Reply

  3. #
    53
    Jennifer@Peanut Butter and Peppers — October 29, 2011 @ 9:05 am

    Oh man! I love it!!!! I have a pomegranate to use, but honestly I haven’t a clue on how to cut ect…, I’m afraid, I heard it’s messy! I wouldn’t need chips with this, I would eat it with a fork!!

    Reply

  4. #
    54
    Edvans — December 2, 2012 @ 5:03 am

    Gringo version? This ripcee for salsa is pretty much identical to mine which takes the pepsi challenge with a panel of old Mexican grannies. I’m guessing you’re referring to the premade taco seasoning? Meh, to each his own. There are thousands of local varations on salsa, why not that one? Seems perfectly bueno to me.

    Reply

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