My mom is in town visiting this week. Usually she comes bearing a pile of recipe clippings that she’d been collecting for weeks leading up to the trip. I’ve been stuck in a bit of a “same-ingredient” rut lately, so I was really looking forward to someone else just telling me what to make. Except this time she showed up empty handed and said “I’m hear to eat what you make – you know, all of those recipes you post that I never get to eat because I’m not close enough to stop by for dinner.”
So I sat down and pulled together some ideas… made a list, and we headed to the store. Right as we walked in she came up with the idea for a fall salsa. With apples. So I went with it… not really having any clue how apples and cilantro would taste together. But we mixed this up and it was so so good! The apple really soaks up the lime juice and took on the onion-ey flavor from the scallions… It’s such a perfect spin on a salsa for fall. (Or as Jack is calling it, “fall-sa”)
We ate it spooned over roasted acorn squash slices and grilled salmon. I just love how I would have never thought to put this combo together, but I’ll totally be making it again and again.
Roast the squash:
2 (or more) acorn or delicata squashes, seeds and guts removed, sliced 1/2″ thick
drizzle of olive oil
drizzle of honey
salt & pepper
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).
(makes about 3 cups)
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
Mix all ingredients together. Let sit in the fridge for at least 30 minutes for the flavors to develop.