Vegan Butternut Squash Salsa
By Gabby Meek //
This is by far one of the best salsas we've ever tried and it's perfect for fall/winter. If you're going to a holiday party, this will definitely be a hit, and your friends will be asking you for the recipe. Don't be dismayed by the long ingredient list, it's an easy 30-minute recipe and you probably already have most of the ingredients in your cupboard/fridge.
2 Cups - Butternut squash cut into 1/2 inch cubes
2 Tbsp - Brown sugar
3 Tbsp - Olive Oil
2 - Limes
3 - Cloves Garlic (minced)
1/2 - Large Sweet Onion
1 - Sweet Red Pepper
1 - Green Apple diced into small chunks
1 - Jalepeno pepper (seeded and minced)
1 - 12 oz can of black beans (drained and rinsed)
1/2 Cup - Mild salsa
1/2 Cup - Pumpkin puree (not pie filling)
2 Tbsp - finely chopped fresh cilantro
*1/4to 1/2 Cup - White distilled vinegar (optional)
1 1/2 tsp - Chili Powder
1/2 - Cumin
1/2 tsp - Nutmeg
1 tsp - cinnamon
Fine Salt and Cracked Black Pepper to taste
1. Pre-heat oven to 400 F. Prep and chop all ingredients that need to be. Toss the chopped butternut squash in a bowl with 1 Tbsp olive oil, juice of half a lime, and 1 Tbsp of brown sugar.
2. Lay parchment paper down on a large baking sheet, and spread out the butternut squash pieces evenly. Bake for about 20-25 minutes depending on over, tossing them about three times intermittently. You these to be soft, but still have a little bite. Take a few out towards the end of baking time to test consistency.
3. Meanwhile, place a large frying pan on medium-high heat with remaining 2 Tbsp olive oil. When pan is hot, add the minced garlic, chopped sweet onion, chopped red bell pepper, and jalepeno. Stir and cook for about 8 minutes. About 5 minutes in, add in the chopped apple as this cooks quicker. You don’t want them to be mush.
4. In a large bowl, mix together the oven-roasted squash, and the saucepan mixture. Add in spices, 1/2 cup mild salsa, drained and rinsed black beans, 1 Tbsp brown sugar, pumpkin puree, cilantro, juice of 1 lime, and all other spices . Salt and cracked black pepper to taste.
*Depending on how you like your salsa consistency, you may choose to add 1/4 to 1/2 cup white distilled vinegar for a more runny salsa. This can make dipping a little easier, so spoons aren’t required.
Enjoy! This salsa is fabulous chilled, or re-heated! For extra to can and freeze, or for large parties, we recommend doubling this recipe. For non-vegans, it is delicious with a little feta mixed in as well ;)
💛 The Plexus Yoga Wheel Team xo.