Warm Roasted Butternut Squash Salsa With Tortilla Chips Recipe

Name: Warm Roasted Butternut Squash Salsa With Tortilla Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs butternut squash, peeled, seeded, and cut into 1/2-inch chunks; 3 tablespoons extra-virgin olive oil, divided; 1 onion, diced; 1 red bell pepper, seeded and cored, cut into 1/4-inch dice; 2 garlic cloves, minced; 1 jalapeno pepper, seeded and minced; 1 (14 1/2 ounce) can diced tomatoes, drained; 1 (15 ounce) can pinto beans, drained and rinsed; 1 zucchini, cut into 1/2-inch dice; 2 tablespoons chopped fresh cilantro; 1/4 cup coarsely chopped toasted pumpkin seeds (pepitas); salt; pepper; tortilla chips, for serving

Servings: persons

1 1/2 lbs butternut squash, peeled, seeded, and cut into 1/2-inch chunks
3 tablespoons extra-virgin olive oil, divided
1 onion, diced
1 red bell pepper, seeded and cored, cut into 1/4-inch dice
2 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1 (14 1/2 ounce) can diced tomatoes, drained
1 (15 ounce) can pinto beans, drained and rinsed
1 zucchini, cut into 1/2-inch dice
2 tablespoons chopped fresh cilantro
1/4 cup coarsely chopped toasted pumpkin seeds (pepitas)
salt
pepper
tortilla chips, for serving

1
Position a rack in the center of the oven and preheat the oven to 400u00b0.
2
Lightly oil a baking sheet.
3
Toss the squash with 1 tablespoon oil and spread on a rimmed baking sheet.
4
Roast, stirring occasionally, until the squash is lightly browned and tender, about 25 minutes.
5
Meanwhile, heat the remaining 2 tablespoons oil in a large skillet or saucepan over med-high heat.
6
Add the onion, bell pepper, garlic, and jalapeno and cook, stirring occasionally, until the onion is golden, about 8 minutes.
7
Add the tomatoes, beans, zucchini, and cilantro and cook, stirring occasionally, until the zucchini is crisp-tender, about 5 minutes.
8
Stir in the roasted squash and cook for 5 minutes more.
9
Stir in the pumpkin seeds.
10
Season with salt and pepper.
11
Transfer to a mini-slow cooker and serve warm with tortilla chips.

1461

kcal

Calories

149

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 lbs butternut squash, peeled, seeded, and cut into 1/2-inch chunks, 3 tablespoons extra-virgin olive oil, divided, 1 onion, diced, 1 red bell pepper, seeded and cored, cut into 1/4-inch dice, and more.

Yes, Warm Roasted Butternut Squash Salsa With Tortilla Chips falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Roasted Butternut Squash Salsa With Tortilla Chips

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