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A Native-Inspired Butternut Squash Salsa

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A Native-Inspired Butternut Squash Salsa

I’ve written a bit about salsas, and butternut squash, too. But never would I have thought about combining the two. That is until I visited Tocabe: A Native American Eatery here in Denver.

My lunch was at the Greenwood Village location, which I enjoyed a couple months back with a few food blogging friends. I highly recommend you visit if you can.tocabe butternut squash salsa

I also highly recommend you try their salsas, including their seasonal spicy butternut squash salsa (pictured here atop the Grilled Bannock). I liked the salsa so much I took a note from their book and tried to recreate it at home.

A Native-Inspired Butternut Squash Salsa
 
Ingredients
  • 2 T butter
  • meat of 1 small butternut squash
  • 1 small red onion
  • 2 serrano peppers
  • juice of 1 lemon
  • salt and pepper
Instructions
  1. Preheat oven to 350 F.
  2. Chop all ingredients.
  3. Roast chopped squash in butter for 20 minutes or until soft.
  4. Toss squash and all remaining ingredients in a bowl.
  5. Chill for one hour.
  6. Enjoy!

I enjoyed my batch of spicy butternut squash salsa a few ways. First, with pretzel chips. Then, with roasted chicken and black beans. Last, with a spoon.

This is such a nice treat in the dead of winter when I’m drowning in soup and coffee. Love a colorful salsa anyway, but the surprise taste of that butternut squash makes this a five-star recipe.

 

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