Go Back

Butternut Squash Salsa

No ratings yet
Leave a Review »

Ingredients

  • 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

Instructions 

  • Preheat oven to 400 degrees.
  • Lay squash out on a baking sheet and sprinkle with nutmeg, ┬ásalt 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.
Instagram

Did you make this recipe?

Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!