Warm Roasted Butternut Squash Salsa 4.000

Julia Ewan - The Washington Post

Oct 29, 2008

One man's vegetarian chili can be a hearty dip for an election night party. The recipe doubles easily.

Serve with tortilla chips.

Make Ahead: The salsa can be made and refrigerated up to 3 days in advance; do not mix in the pumpkin seeds. To reheat and serve at the party, keep it in a slow cooker on the lowest setting. Add the pumpkin seeds just before serving.

Servings: 4 cups
  • 1 1/2 pounds butternut squash, peeled, seeded and cut into 1/2-inch chunks (may substitute 3/4 pound prepped butternut squash cubes)
  • 3 tablespoons extra-virgin olive oil
  • Salt
  • Freshly ground black pepper
  • 1 medium onion, cut into small dice
  • 1 medium red bell pepper, stemmed, seeded and cut into 1/4-inch dice
  • 2 medium cloves garlic, minced
  • 1 small jalapeño pepper, stemmed, seeded and minced
  • 14 to 15 ounces canned, diced no-sodium tomatoes, drained
  • 15 to 19 ounces canned pinto beans, drained and rinsed
  • 1 medium zucchini, trimmed and cut into 1/2-inch dice
  • 2 tablespoons finely chopped cilantro leaves
  • 1/4 cup shelled pumpkin seeds, toasted and coarsely chopped (see NOTE)

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Position a rack in the middle of the oven; preheat to 400 degrees. Lightly grease a rimmed baking sheet with nonstick cooking oil spray.

Spread the squash cubes in a single layer on the baking sheet. Drizzle with 1 tablespoon of the oil and toss to coat evenly. Season lightly with salt and pepper. Roast for about 25 minutes, until slightly browned and fork-tender.

When the squash has about 15 minutes of roasting time to go, heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add the onion, bell pepper, garlic and jalapeno; cook for about 8 minutes, stirring occasionally, until the onion is golden. Add the tomatoes, beans, zucchini and cilantro; cook for about 5 minutes, stirring once or twice, until the zucchini is crisp-tender.

Add the roasted squash and stir to incorporate; cook for 5 minutes. Taste and adjust seasoning as needed.

At this point, the salsa can be transferred to a slow cooker to keep warm, or it can be cooled completely, covered and refrigerated for up to 3 days. Just before serving, sprinkle the pumpkin seeds on top of the salsa.

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Recipe Source

Adapted from "Autumn Gatherings," by Rick Rodgers (William Morrow, 2008).

Tested by Monica Norton.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.