Ingredients
- ½ Butternut Squash Or buttercup squash
- Salt To taste
- Black Pepper To taste
- ¼ teaspoon Nutmeg
- 1 Tablespoon Olive Oil
- ½ Onion Sweet, chopped
- ½ Bell Pepper Chopped
- ¼ cup Apple Chopped
- 2 Tablespoons Parsley Chopped
- 1 Tablespoon Vinegar White
- ½ teaspoon Honey
Equipment
- Oven
- Baking Sheet
- Large Bowl
Instructions
- Preheat oven to 400°F.
- Spread chopped squash on a baking sheet, and sprinkle with nutmeg. Add salt and pepper to taste. Drizzle with olive oil. Roast for 20 minutes, flipping once. Remove and let cool.
- In a large bowl, combine the roasted cooled squash and all other ingredients. Stir until well mixed.
Nutrition
Nutrition Facts
Butternut Squash Salsa
Amount per Serving
Calories
200
Calories from Fat 63
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Sodium
18
mg
1
%
Potassium
862
mg
25
%
Carbohydrates
34
g
11
%
Fiber
6
g
25
%
Sugar
13
g
14
%
Protein
3
g
6
%
Vitamin A
21209
IU
424
%
Vitamin C
87
mg
105
%
Calcium
116
mg
12
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Bell Peppers, Green Bell Pepper, Butternut Squash, Yellow Bell Pepper, Onions, Red Onion, Vinegar, Honey, Onion, Apple, Parsley, Red Pepper, Apples, Nutmeg, Salsa
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