Our personal little secrets written in a diary put on the internet for your benefit.

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.