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Vegan Butternut Squash Salsa

Jun 21, 2016 0 comments

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.

INGREDIENTS:

    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)

    Spices:

    1 1/2 tsp - Chili Powder

    1/2 - Cumin

    1/2 tsp - Nutmeg

    1 tsp - cinnamon

    Fine Salt and Cracked Black Pepper to taste

DIRECTIONS:

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.


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