Roasted Squash with Apple Salsa
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 (or more) acorn or delicata squashes, seeds and guts removed, sliced 1/2″ thick
drizzle of olive oil
drizzle of honey
salt & pepper
For the salsa:
2 cups diced apple, (1 large apple)
1/2 cup scallions, chopped
1/4 cup corn kernels (I used frozen)
1/2 jalapeño pepper, seeded and minced
1/4 cup fresh lime juice
drizzle of honey
1/4 cup fresh cilantro, chopped
salt & pepper, to taste
Instructions:
Toss squash slices with olive oil, honey, salt and pepper. Roast in a 400 degree oven for approx. 30-40 minutes. The time may vary depending on your squash and your oven. They are done when they are golden brown and the skin has become tender. (remove one, let it cool and taste it to see if it’s done).
For the salsa:
Makes about 3 cups.
Mix all ingredients together. Let sit in the fridge for at least 30 minutes for the flavors to develop.
From loveandlemons.com