Butternut Squash Salsa

Name: Butternut Squash Salsa
Ingredients: 1/2 whole Small Butternut Squash, Chopped; 1/4 teaspoons Nutmeg; 1 Tablespoon Olive Oil; 1/2 whole Sweet Onion, Chopped; 1 whole Apple, Chopped; 1/2 whole Sweet Pepper (I Used Orange); 1/4 cups Pomegranate Arils; 2 Tablespoons Fresh Chopped Parsley; 1 Tablespoon Rice Wine Vinegar; 1/2 teaspoons Honey; Salt And Pepper, to taste

11 ingredients

9 steps

Ingredients

1/2 whole Small Butternut Squash, Chopped
1/4 teaspoons Nutmeg
1 Tablespoon Olive Oil
1/2 whole Sweet Onion, Chopped
1 whole Apple, Chopped
1/2 whole Sweet Pepper (I Used Orange)
1/4 cups Pomegranate Arils
2 Tablespoons Fresh Chopped Parsley
1 Tablespoon Rice Wine Vinegar
1/2 teaspoons Honey
Salt And Pepper, to taste

Directions

1

Preheat oven to 400 degrees.
2

Lay squash out on a baking sheet and sprinkle with nutmeg, salt and pepper.
3

Drizzle with the olive oil.
4

Roast for 20 minutes, flipping once.
5

It is important to make sure the squash still has some bite to it; you dont want it to turn into mush.
6

One done, remove and let cool.
7

In a large bowl combine squash and all other ingredients, including vinegar and honey.
8

Stir until thoroughly mixed and season with salt and pepper according to your tastes.
9

This recipe yielded about 2 cups for me.