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Butternut squash salsa in a purple bowl on a table with tortillas.
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Butternut Squash Salsa

Course Appetizer, Side Dish
Cuisine American
Keyword Bell Peppers, Green Bell Pepper, Butternut Squash, Yellow Bell Pepper, Onions, Red Onion, Vinegar, Honey, Onion, Apple, Parsley, Red Pepper, Apples, Nutmeg, Salsa
Cooking Method Oven
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Calories 200kcal
Author Adapted from www.tastykitchen.com

Equipment

  • Oven
  • Baking Sheet
  • Large Bowl

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

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

Calories: 200kcal | Carbohydrates: 34g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 862mg | Fiber: 6g | Sugar: 13g | Vitamin A: 21209IU | Vitamin C: 87mg | Calcium: 116mg | Iron: 2mg